Nankhatai with Atta / Cardamom Cookies
 
 
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Ingredients
  • 1¼ cup whole wheat flour
  • 3 tbsps chickpea flour (besan)
  • ¼ tsp baking soda
  • pinch of salt
  • 70 grams cold coconut oil
  • 70 grams sugar
  • 5 green cardamom pods, shell removed and seeds crushed
  • pinch of saffron strands
  • 4-5 tbsps milk
  • handful pecan nuts
Instructions
  1. Preheat oven to 180°C / 350°F.
  2. In a grinder, grind together the sugar, crushed cardamom seeds and saffron. Grind to a fine powder and set aside.
  3. Sift all the dry ingredients into a large mixing bowl. To this add the sugar mixture. Now add the cold coconut oil and mix with your fingertips into the flour working it till it resembles bread crumbs. Add the milk, a tablespoon at a time to bring the dough together. I used 5 tablespoons of milk, but perhaps you need a little or less. Do not knead the flour.
  4. Divide the dough into small or medium sized balls depending on what size you want your cookies. I got 16 cookies in total from my dough and the balls were fairly small.
  5. Rub some coconut oil on to the palms of your hands and gently roll the divided dough in your hands to form a ball. Flatten each ball and press on a pattern or as in my case a pecan nut. Repeat with all remaining balls of dough.
  6. On a baking tray lined with parchment paper, line the prepared cookies leaving a small distance between each.
  7. Place in oven and bake for 18-20 minutes. Keep a close eye. You don't want the cookies getting burned. The perfect cookies in my batch were the ones that were golden brown.
  8. Allow to cool completely before transferring to an airtight container.
Recipe by Box of Spice at https://boxofspice.com/2019/10/vegan-atta-nankhatai-cardamom-cookies/