Gulabi Nankhatai
Gulabi Nankhatai - eggless crispy Indian cookies with hint of rose and coconut
Servings: 30 small nankhatai
Ingredients
Dry Ingredients
- ¾ cup All Purpose Flour
- ½ cup Almond Flour can be substitute with Besan/Gram flour
- 1 tbsp Semolina
- 2 tbsp Coconut Powder ground unsweetened coconut flakes
- 1 pinch Salt
- ½ tsp Cardamom Powder
- ¼ tsp Baking Soda
- ½ tsp Baking Powder
Wet Ingredients
- ½ cup Powdered Sugar
- ½ cup Unsalted Butter
- 1 tbsp Rose Syrup
- ¼ tsp Rose Extract
- 3 tbsp Luke Warm Milk
- 4-5 drops Pink/Red Food Color optional
Garnishing
- ½ cup Coarsely Ground Pistachio
- ½ cup Coarsely Ground Unsweetened Coconut Flakes
Instructions
- Mix all dry ingredients listed above in a bowl, keep it aside.
- Luke warm milk, add in rose extract, rose syrup and pink food color (if using any). Mix well keep aside.
- Using an electric mixer/standing mixer, vigorously mix room temperature soft butter along with powdered sugar until it becomes light, fluffy and creamy.
- Once creamy, add in luke warm pink milk liquid to butter & sugar mix. Again using an electric mixer/standing mixer, vigorously mix until it becomes light, fluffy and creamy.
- Fold in dry ingredients you put aside earlier. Keep folding either with your hand or standing mixture attachment until it becomes soft dough.
- Cover it and refrigerate it for at least 20-30 minutes.
- Pre heat your oven on 295°F. Roll refrigerated nankhatai dough in small balls, about 30 ish. Press each dough down just a little, dust them with mix of Coarsely Grounded Unsweetened Coconut Flakes and pistachio.
- Place parchment paper on baking tray. Place nankhatai dough balls on it, keeping some room between each of them.
- Bake them for 25 minutes. Do not over bake them. Let them cool completely on a cooling rack before eating. They will harden as they cool down.