Whole wheat Nankhatai

My fondness for these crumbly crisp cookies is recent but now I am hooked. It started with trying to replicate the taste of a gift pack of these tasty bites I received but I wanted to avoid the all purpose flour in it. So these are the healthier version of it. And once you make these, you'll be making them again and again! And they are perfect for the Diwali platter. 

Ingredients:

1 cup Whole Wheat Flour 

1/2 cup Ghee 

1/2 cup Sugar 

1/2 teaspoon Cardamom Powder 

1 pinch Baking Powder
2 tablespoons chopped pistachios

Preheat an oven to 180 deg C

In a wide bowl, whisk together the ghee and sugar till the sugar dissolves. Mix the flour, cardamom and baking powder in a separate bowl. Add them to the ghee and sugar mixture and mix well to form a firm dough, so that it forms a ball while holding its shape. If the dough is loose add another tablespoon of flour.

Form 1 to 1.5 inch  balls from the dough and flatten them slightly. Place them on a baking tray lined with parchment paper. Put a pinch of pistachios on top and press down a little. Bake for 10-12 minutes till the bottom begins to brown and the top starts cracking.

Store them in an air tight container.