709. Besan Nankhatai (Chickpea Flour Cookies)

mayurisjikoni

9 years ago

MEGA BLOGGING MARATHON -SEPT 2017

#80TH BLOGGING MARATHON

THEME: PROTEIN RICH DISHES

DAY:26

Today is the last day of the Mega Blogging Marathon and what an experience it has been for me. Planning, researching, deciding, drafting and commenting. I’ve thoroughly enjoyed this marathon. I’ve made new blogger friends, learnt so much about different regional cuisines from them and we have nearly 442 protein rich dishes between 17 bloggers. That certainly takes care of protein intake from starters to desserts. At this juncture I must thank fellow blogger Veena of Veena’s Vegnation. She casually asked me why I was not taking part in the Mega Marathon and I replied I don’t think I can post a recipe for every day for a month with only Sunday being the day off. After that I thought why not and wrote to Srivalli to count me in.

I love baking, be it cookies, cakes or breads.However, when it comes to decorating cakes and cupcakes, I probably have two left hands! Haven’t heard of that expression? Its like having two feet when one can’t dance well, but we still move a hip and shake a leg. So icing is like that for me! I do it under duress but would rather avoid it.

So how can I not bake something to for this theme? Ending this marathon on a sweet note with some delicious besan nanakhatai. My neighbor baked a small batch and gave me one to taste. I’d come across so many besan nankhatai recipes but was not sure how using only chickpea flour in cookies would turn out. I loved the cookie she shared the recipe with me.

I added some almond powder to the recipe.I used less ghee. Enjoy these gluten free, protein rich cookies.

Protein sources in this recipe are chickpea flour(besan), ghee (clarified butter), almonds

By no means am I claiming or supporting any sort of fad diet that are the latest craze in the fitness world. I’m just trying to include non meat non fish dishes from which you can get your protein source.

BESAN NANAKHATAI ( CHICKPEA FLOUR COOKIES)
Makes 18-20 cookies

1 cup besan (chickpea flour)

¼ cup almond powder

1/3 cup ghee, solid part (clarified butter)

½ cup powdered sugar

½ tsp baking powder

1 tsp cardamom powder

1 tbsp yogurt

few pistachio slices for topping

Preheat the oven to 160°C. Line a baking tray with parchment paper. Lightly grease it.
Sieve flour, almond powder, cardamom and baking powder together in a bowl.
Put sugar and ghee in another bowl and whisk it till it becomes soft and creamy.
Add yogurt and whisk.
Add the flour mixture and bring it together to form a dough.
Take about a tablespoon of the dough and roll it into a ball.
Press it gently between your palms.
Top it with a pistachio slice.
Repeat steps 6-8 with the remaining dough. You’ll get about 18-20 nankhatai.
Bake for 12-15 minutes till the edges appear light brown.
Take the baking tray out, let the nankhatai cool on the tray for 5 minutes.
Remove them and place on a wire rack to cool completely.
Store nankhatai in an airtight jar.

Tips:

If the dough is too soft, then put it in the fridge for 30 minutes before baking.
Cookies will be soft when you take them out of the oven but will crunchy on cooling.
I used less ghee, the original recipe recommended ½ cup.

My Protein Rich Dishes:

Day 1 – Mixed Dal Paddu