Nankhatai

Nankhatai is a delightful Indian shortbread cookie that is naturally vegan, made with chickpea flour and flavored with cardamom, resulting in a melt-in-your-mouth texture. These cookies are perfect for tea time or as a light dessert.

Ingredients

• Chickpea flour (besan) - 100 grams
• Powdered sugar - 50 grams
• Coconut oil - 30 grams
• Cardamom powder - 1/2 teaspoon
• Baking powder - 1/4 teaspoon
• Salt - a pinch
• Almonds (chopped) - 10 grams
• Water - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a mixing bowl, combine the chickpea flour, powdered sugar, cardamom powder, baking powder, and salt.
3. Melt the coconut oil and add it to the dry ingredients. Mix well until crumbly.
4. Add water gradually until the dough comes together, ensuring it's not too sticky.
5. Divide the dough into 4 equal portions and shape them into small balls, then flatten them slightly.
6. Place the shaped cookies on the baking tray and press a few chopped almonds on top of each cookie.
7. Bake in the preheated oven for about 15-20 minutes or until the edges are lightly golden.
8. Remove from the oven and let them cool on the tray for a few minutes before transferring to a wire rack.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Water: 0.01 L

Health Benefits

• Rich in protein due to chickpea flour.
• Contains healthy fats from coconut oil and almonds.

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