This is the best Nankhatai recipe with wholewheat flour and besan or chickpea flour. Indian cookies or Indian short bread cookies are flaky, delicious and healthy for kids snacks and tea time.
Add all the dry ingredients in a bowl. You can even sift them for a nice texture.
Now add ghee and mix everything with a fork or your hands.
Now add sugar, cardamom powder and mix lightly.
With the help of 1 tbsp milk, bring the dough together. Do not over knead it. Just bring it together. If you feel its too dry then add a little more milk. If its a little wet, then cover and keep the dough in the fridge for 30 minutes before baking.
Make small balls and press down with your thumb or finger to make a depression in the middle and stick an almond on top.
Alternatively, use the back of the fork to make lines on the top.
Bake at 180 degree C for 20 minutes or until golden brown.