Nankhatai is an Indian shortbread cookie. It gets a sandy delicate texture from the use of semolina and is traditionally made without eggs. It has loads of ghee or clarified butter. This recipe for vegan Nankhatai uses coconut oil instead of ghee, which also gives the cookies a delicate coconut flavor. It is a delicate and rich tasting cookie that everyone will love! The best part is that it is ridiculously easy to make and quite healthy. You have to try this vegan Nankhatai recipe!
Coconut Sesame Shortbread Nankhatai [Vegan]
- 3/4 cup almond meal
- 1/2 cup fine semolina
- 1/2 cup whole wheat or all purpose flour
- 1/4 cup plus 3 tablespoons white sesame seeds
- 1/2 cup brown sugar
- 2 teaspoons freshly ground cardamom (about 20 fresh cardamom pods)
- 1 cup coconut oil, melted plus oil to grease the cookie sheet
- 2 tablespoons coconut or almond milk
- Sliced almonds to garnish
- Mix the almond meal, fine semolina and flour in a mixing bowl. Stir in the 1/4 cup sesame seeds and brown sugar, and the the ground cardamom.
- Place the 1 cup coconut oil in a microwave safe bowl and microwave for 45 seconds to melt the coconut oil.
- Pour the coconut oil into the dry ingredient mixture and mix well to mix in the ingredients add the coconut or almond milk if needed to bind.
- Place in the refrigerator for about 45 minutes.
- In the meantime grease the cookie sheet. I use an 18 by 13 inch pan.
- Break off about lime sized pieces of the dough, roll in sesame seeds, flatten and indent the center and place a few sliced almonds in the center. Place on the baking sheet.
- Complete the batch in this manner (should be about 18 to 20 cookies)
- Pop the sheet pan back in the refrigerator for another 30 minutes.
- Pr-heat the oven to 350 degrees, place the cookies in the oven. Bake for 8 minutes. The edges should be golden brown. Turn off the oven and allow the cookies to cool in the oven. The cookies are soft when cooked and turn into a flaky soft texture when cooled.
- Enjoy with a good cup of tea!