This Diwali, I tried to make some variations in egg-less Indian cookie, which is known as Nankatai. It is basically egg-less and has no usage of baking soda or powder in it. It is very old, home style traditional recipe. I wanted to try out Green gram flour in baking and tried a very basic recipe. In India, we normally don’t use eggs in the festival time.
Green gram flour / moong dal flour – 1 cup
Butter – 100 grams
Sugar – ½ cup
Almond bits – ¼ cup
Pista bits – ¼ cup
Cardamom powder – ½ tsp
-Beat butter and sugar until fluffy and soft, either by using hand or Food processor.
-Now add Cardamom powder and beat one more time until it is mixed.
-Now add flour and mix until u gets uniform mass. Add in Pista and almonds and make a dough.
-Now take one cling film sheet and keep this dough over it, on a flat surface and make squarish or round log, maintain uniform shape and cover with wrapping. Keep it under refrigeration for an hour.
-Now take your baking tray and line with a butter paper.
-After one hour, remove this dough from the fridge and unwrap the Clingfilm cover, make slices of ½” thickness and arrange these pieces in a lined baking tray.
– Bake in a pre-heated oven at 170°C for 14 to 18 minutes.
-This cookie is totally gluten free, hence initially it would be very fragile, and will be firm after it comes to room temperature.
-Cool this on a wire rack and store this in an airtight container.
-My family just loved it and hope you also like it as much as we did.
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