Nan-e-Nokhodchi (Persian Chickpea Cookies) | Eggless gluttenfree chickpea cookies | gluten free cookies recipe
Nan-e-Nokhodchi (Persian Chickpea Cookies) are exquisitely delicious and melt in the mouth gluten free cookies. This delicate cardamom and rose flavoured chickpea cookies with a hint of pistachio is easy to make.
Servings: 28 cookies
Equipment
- baking tray
- Baking paper
- Cutter
- Large bowl
Ingredients
- 1 1/2 cups Chickpea Flour (approx. 250 gms chickpea flour sifted)
- 100 gms Confectioners sugar /Icing sugar (1/2 cup+2 tbsp, sifted)
- 1/2 cup + 2-3 tbsp Ghee/Melted butter/ Oil
- 1 tsp Cardamom powder
- 1 1/2 tbsp Rose water
- 2-3 tbsp Pistachio chopped
Instructions
- In a large pan dry roast the sifted chickpea flour for 1-2 minutes on low to medium heat. Take it off the heat and set aside in a large bowl.
- To the roasted chickpea flour add confectioner sugar, cardamom powder and whisk it well.
- Now pour the melted ghee/butter/oil and the rose water and slowly with your hands rub everything together for 8-10 minutes until it comes together and forms a dough. If you thin it is still dry add a tbsp of ghee/oil. It is a very crumbly dough.
- Cling wrap the dough tightly and keep it aside for at least 1 hour at room temperature.
- Preheat the oven to 150° C or 300°F and line a baking tray with parchment paper/baking paper.
- Now slowly roll the dough on a chickpea flour dusted surface until it is 1/2 inch thick.
- Traditionally it is cut with a small clover cutter, but you can use any cutter as you desire.
- Slowly place them on the baking sheet and sprinkle with chopped pistachio.
- Now bake for 15 minutes until the cookies turn golden brown. Take it off the oven and let the cookies cool on the baking sheet for 10-15 minutes as they are very fragile when hot.
- Decorate with rose petals and more pistachios if desired and enjoy with tea and coffee.