Eggless Indian Cookies
Learn to make tasty Indian cookies without using eggs, maida and other preservatives
Yield: 30 cookies
Equipment
- Microwave/ Oven
- Mixing Bowl
- Whisk / Egg beater
- Measuring cups
- Baking tray
- Sifter / Sieve
Materials
- 1.5 cup Chickpea flour ( Besan )
- 1.5 cup Wheat flour (atta)
- 1 cup Powdered Sugar any colour
- 200 gm Salted/Unsalted butter at room temperature [ if using unsalted butter, then add a pinch of salt to the sifted mixture]
- 1 tsp Elaichi powder [cardamom]
- 2 tbsp Sliced and chopped pistachios [optional]
Instructions
- Take butter at room temperature in a mixing bowl.
- Add powdered sugar into the bowl.
- Beat the mixture of sugar and butter nicely until the mixture turns white, silky and creamy.
- Sift wheat flour directly into the whisked mixture.
- Next, sift the chickpea-flour (besan).
- Lastly, add elaichi powder into the mixture.
- Mix everything gently, bringing together the crumbly mixture to form a dough. Do not knead with force.
- Prepare small-sized balls of the dough by rolling a little quantity between your palms.
- Flatten each ball slightly and make a dent in it. Place them on a baking tray.
- Add chopped pistachios in each dent and press slightly with the back of a spoon
- Preheat the oven to 180° C [ if using microwave then tune into the convection mode and then preheat]
- Once the oven is preheated, place the baking tray into it, and bake the cookies at 180° C for 15-20mins until it turns slightly brown.
- Once baked, take out the baking tray and allow the cookies to cool naturally.
- When cooled, Indian cookies are ready to be relished and shared with all :)
- Tastes best when paired with Indian tea!
Video
Notes
- Butter could be substituted with ghee (clarified butter)
- Use the same cup to weigh or measure flour and sugar.
- Make sure the butter is beaten nicely until it changes its texture. Takes around 5-8 mins.