न अंड न लोणी तरीही खुसखुशीत नानकटाई | Eggless Nankatai Recipe Madhura | Eggless Cookies

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00:00-Introduction
00:48-Making dough
03:39-Making nankhatai
05:11-Baking nankhatai

#nankhataiwithoutoven #nankhatairecipe #nankhataiwithoutoven

Today’s recipe is easy and crispy nankhatai. It is a type of Indian cookie which is popular for its texture and flavor. You can have different flavored nankhatai like coconut, almond, saffron, chocolate etc. But today we will make eggless simple basic nankhatai.it turns out nice and crispy. This is a very easy and simple recipe. It looks nice and tempting and tastes just awesome. this recipe doesn’t need lot many ingredients. You can easily make it from very few ingredients those are readily available in your kitchen. We already have seen 2-3 cookies / nankhatai recipes. This is yet another simple yet delicious addition to the list. It is a good tea time snack option. Try this recipe at home and drop a comment for me. You also can like, share and subscribe.

Ingredients:
• 1/2 cup / 120 ml Ghee
• 3/4 cup / 90 gm powdered Sugar
• 1 tbsp warm Milk
• 3~4 drops Vanilla essence
• 1 tsp Baking powder
• 1 1/2 cup / 225 gm Maida
• Sliced Almonds
• Chopped Pistachios

Method:
• Mix ghee and powdered sugar well and bet the mixture turns white and homogenous.
• You can use butter or vanaspati ghee in place of ghee.
• Add milk and vanilla essence and mix everything well together.
• You can use cardamom powder in place of vanilla essence.
• Add baking powder and mix well.
• You can use 1/4 tsp baking soda and 2-3 tsp lemon juice in place of baking powder.
• Sieve maida into wet mixture and mix well to make dough.
• Take a small portion and roll it into nankhatai.
• Line up a tray with butter paper and transfer the nankhatai into it.
• Press it a little garnish with almonds and pistachios.
• Press the garnishing carefully so that it won’t fall off while baking.
• Leave some space between 2 nankhatai as they spread while baking.
• Preheat the oven at 150 Deg C and bake nankatai at 150 Deg C for 15 minutes.
• Take the tray out and let the nankhatai cool down completely. Nankhatai is ready.

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