Atta Nankhatai | Eggless Whole Wheat Cardamom Cookies

I've always been intrigued by the great Indian festival cookie: the Nan Khatai. Soft, buttery, and flaky, it holds all the promises associated with a melt in the mouth shortbread cookie. Pair it with a a tall chai latte or sweet milky tea and its the ultimate pick me up after a long day!! Its also a great festive treat or holiday cookie to be enjoyed with family and friends after a hot supper.

The traditional Nan Khatai is made with ghee (clarified butter), sugar, and all-purpose flour and is as rich as it is delightful. My recipe is a much lighter and relatively healthy version of the same. It however is big on taste and can be enjoyed as a soft cookie or as a crunchy biscuit, ideal for dipping into a hot cuppa of your favourite beverage!!

Ingredients:
1/2 cup atta (whole wheat flour)
1/3 cup sooji (semolina | cream of wheat)
1/2 cup besan (chickpea flour)
1/4 tsp baking soda
2/3 cup sugar
4 tbsp butter
1/4 cup yogurt (curd)
1 tsp cardamom powder
Pistachios and Cashews as needed

Method:

1. Sift the atta, besan, and sooji with the baking soda in a large mixing bowl.
2. Add the cardamom powder and sugar and blend well.
3. Cut the butter and add it to the flour-sugar blend. 
4. Using fingertips rub it into the flour.
5. Add the yogurt and bring the mix together to form a soft and somewhat sticky dough.
6. Knead gently adding about an extra tablespoon of flour.
7. Pinch out a piece of dough to shape a small ball the size of a lemon.
8. Place on a baking sheet. Press gently to flatten.
9. Gently press a pistachio or cashew into the centre.
10. Repeat for remaining dough.
11. Bake in a pre-heated oven at 350F for 18-20 minutes or until the cookies begin to brown.
12. Remove and cool completely on a wire rack.

You can enjoy these cookies moist and warm straight out of the oven or crispy and crunchy once they have cooled. Don't forget to brew some sweet milky tea to go with them!! Store cooled cookies in an airtight container.

Good to Know:

• For this recipe I used Greek Yogurt. 
• Its also a good idea to use salted butter, as its enhances a baked product.
• The amount of sugar in this recipe is just right! Not too sweet, not too mild. If you like your cookies sweet, add a quarter cup more of sugar.
• Note that the instructions above are for a crisp and crunchy cookie.
• If you like a soft cookie, bake only for 15 minutes or until the cookies begin to turn golden brown. Remove immediately from the oven and cool on a wire rack.
• Soft cookies will stay up to a week in an airtight box. 

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