Nankhatai is an eggless homemade biscuits without oven and a tea time snack recipe. A crispy and crunchy wheat aata cookies topped with almonds gives a delicious taste
Heat a pan over a low flame. Add salt or sand.
Palce the stand or ring cutter to elevate height.
Cover the lid and preheat for 10 minutes.
Take the blender jar add a cup of sugar and 3 cardamom.
Blend to a fine powder.
Transfer the sugar powder into a bowl.
Add a spoon of ghee.
Add 1/2 cup of oil whisk well.
Gradually add oil and whisk until the sugar turns creamy.
Add a cup of wheat flour mix.
Add another cup of wheat flour and 1/4 spoon of baking soda mix well all of them.
Add little by little oil and bring the flour together forming soft dough.
Do not knead the dough. Just make it soft without lumps.
Grease the plate with a spoon of oil.
Place the plate and side by side.
Take a small portion of dough roll and make ball shape.
Slightly flatten and press at the centre. Shape as half moon or as required shape.
Cookie dough in the plate giving space between each dough.
Carefully place the cookie dough plate in the preheated pan.
Top with almonds or chopped cashew nuts slightly press.
Cover the lid and cook for 15-20 minutes.
Cookie will become cooked. Switch off the fire. let it cool completely.
Crispy and crunchy aata biscuits is ready to serve.
Store in an airtight container and can serve for 3 weeks.