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Eggless Indian Cookies

Learn to make tasty Indian cookies without using eggs, maida and other preservatives
Prep Time10 mins
Active Time10 mins
Baking time20 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Indian
Keyword: Bakes, Biscuits, Cookies, Eggless Cookies, Healthy Cookies, Indian Cooking, No maida cookies
Yield: 30 cookies
Author: Meenakshi J

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.