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Eggless Chickpea Cookies (Besan Nankhatai): crispy chickpea cookies using chickpea flour (besan), ghee/butter, cardamom and pistachio. They are popularly known as ‘Besan ki Nankhatai’ in India.
Chickpea Cookies – Besan Nankhatai
What is Besan Nankhatai – Chickpea Cookies?
Besan Nankhatai is extremely and I would say that again extremely popular Indian cookie which is popularly known as Chickpea Cookies.
They are usually eggless (unless mentioned otherwise) and are extremely crispy.
I generally make a huge batch and store up to 2-3 months (if they can last that long, also I literally hide half of them) 😉
Perfect to eat anytime or goes great with tea/coffee.
Eggless Chickpea Cookies (Besan Nankhatai) Ingredients:
- 1 Cup Chickpea Flour (Besan)
- 3 Tbsp Cream of Wheat (Sooji)
- 1/2 Cup Powdered Sugar (less 2tsp)
- 1/2 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1/2 Cup Ghee
- 1 Tbsp Plain Yogurt (Dahi)
- 5-6 Green Cardamom Pods (Elaichi)
- 4 Tbsp Crushed Pistachios (Pista)
How to Make Chickpea Cookies (Besan Nankhatai)
You can make them really quickly and they really need no special technique.
- You start by first combining the dry ingredients together like chickpea flour, cream of wheat, baking powder, baking soda and keep this mix separately.
- Then you whisk the wet ingredients like ghee, sugar and yogurt. This needs to be whisked really well until you get a smooth frothy batter.
- Then you add the dry mix to the wet ingredients and make a smooth dough. (this required softly kneading the dough to remove any cracks).
- Then divide the dough into 12 even balls
- Place them on a baking tray and sprinkle nuts on top.
- Press each cookie ball gently and bake for 10-12 minutes at 180c.
- Remove once baked, cool slightly, and enjoy.
Chickpea Cookies
Substitutes to Ingredients:
Cream of Wheat (Sooji): you can use almond flour in case you want to make it glutenfree.
Ghee: you can use unsalted butter or a mix of ghee + oil (same quantity).
Crushed Pistachios (Pista): you can use any nuts or none, as per your choice.
Eggless Chickpea Cookies
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Eggless Chickpea Cookies (Besan Nankhatai)
Eggless Chickpea Cookies (Besan Nankhatai): crispy chickpea cookies using chickpea flour (besan), ghee/butter, cardamom and pistachio.
Prep Time
30 minutes
Cook Time
12 minutes
Total Time
42 minutes
Ingredients
- 1 Cup Chickpea Flour (Besan)
- 3 Tbsp Cream of Wheat (Sooji)
- 1/2 Cup Powdered Sugar (less 2tsp)
- 1/2 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1/2 Cup Ghee
- 1 Tbsp Plain Yogurt (Dahi)
- 5-6 Green Cardamom Pods (Elaichi)
- 4 Tbsp Crushed Pistachios (Pista)
Instructions
Prep Work:
Preheat oven at 180 degrees c.
How to Make Eggless Chickpea Cookies (Besan Nankhatai)
- Dry Mix: In a large bowl, add chickpea flour (besan), sooji, baking powder, baking soda, and whisk to mix evenly (you can sieve them together too).
- In a large bowl, add ghee, sugar, yogurt, and whisk till sugar is completely mixed and you get a light frothy batter.
- To this ghee batter, add 4 tbsp dry mix, crushed cardamom and whisk again.
- Now add the remaining dry mix and whisk till everything is evenly combined.
- Now make a pliable dough (almost like bread dough).
- Make 12-13 round balls out of the dough.
- Place the balls on a baking tray and sprinkle chopped pistachio on each.
- Press each ball gently.
- Bake for 10 minutes or until golden.
- Once baked, remove from oven and cool slightly.
- Serve right away or store for up to a month in an air-tight container.
Notes
Cream of Wheat (Sooji) : you can use almond flour incase you want to make it glutenfree.
Ghee: you can use unsalted butter or a mix of ghee + oil (same quantity).
Crushed Pistachios (Pista): you can use any nuts or none, as per your choice.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 128mgCarbohydrates: 21gFiber: 2gSugar: 11gProtein: 5g
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