Sneha's Recipe: Vegetable shortening

Vanaspati Ghee is used which is also called clarified butter with this the nankhatai's are pure white. This is traditional East Indian cookies that is must for our Christmas sweet's platter and this my mother's recipe. The flavoring I, have used is cardamom powder.

Also made 4 batches of these Eggless Nankhati's for the cute, unconditionally loving physically challenged children, that I work with, they called them snow cookies, since these are pure white.
Makes 18 to 20
Ingredients
80 Grams Sugar - powdered

1/4 Teaspoon Cardamom powder
1/4 Teaspoon Nutmeg powder
125 Grams All Purpose Flour
100 Grams Vanaspati Ghee - melted and chilled
A pinch of Salt
1/2 Teaspoon Baking powder
Nuts of choice as required

Method
Pre-heat oven to 180°C.

Sieve the cardamom, nutmeg, baking powder and flour, keep aside.

In a bowl add ghee, salt and sugar, beat it till light and fluffy and turns whitish. Add sieved flour and mix till it represents bread crumbs. Lightly start mixing with your hands to form a dough.

Make small marble size balls and press them down gently. Place them in the prepared baking tray with about an inch apart and gently press with a piece of nut.

Bake in pre-heated oven for about 15 to 18 minutes or until the cookies are golden brown at the bottom.

Cool on wire rack. Store in airtight container.

My Notes

You can adjust the sugar as per your taste.

You can flavor them using orange or lemon zest.

You don’t need any additional liquid to bind it into a dough. Only the ghee binds the dry ingredients. You can also use softened butter, just in case you prefer the butter’s flavor.

Labels : Eggless, East Indian, Biscuits & Cookies, Vegetable shortening, Vegan, Christmas,Festival Sweets, Baked, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy Klik of A Day in the Life on the Farm
Sunday Funday: Cookies for Santa! >