Eggless Nankhatai Cookies

Prep Time: 10min
Bake Time: 15min
Total Time: 25min
Yield: 15 Cookies

Ingredients

3/4 Cup All Purpose Flour(Maida)

1/2 Cup Gram Flour(Besan)
1/8 Tspn Green Cardamom Powder (Ellachi)
1/4 Cup Oil

1/4 Cup Ghee/Clarified Butter (at room temperature)
Pinch Of Salt 

3/4 Cup Powdered Sugar

3 Tblspn Sooji/Semolina/Rava

3/4 Tspn Baking Powder

2 Tblspn Cashew Nuts, broken

Directions

• Preheat the oven to 350F(180C) & line a baking tray with aluminium foil coated with cooking spray.

• In a bowl; sift all purpose flour, gram flour & powdered sugar.
• Add all the remaining ingredients & combine everything well to form a smooth dough. 

• Take a small amount of mixture in your hand & make it into a smooth round shaped ball. Flatten it with your palm & repeat the process with remaining dough.

•  Place them on a baking tray, spaced 1-inch apart & garnish each flattened dough with broken cashew nuts (you can also garnish with sliced almonds & pistachios).

• Bake for 15 minutes or until golden crust at the bottom & make sure not to over bake as the cookies will be still soft when you remove them from oven.

• Cookies will harden once they cool at room temperature.

Note: Store them in an airtight container & stays fresh for 2-3 weeks at normal room temperature.