Besan Ghee Cookies: Buttery and Delicate Indian Eggless Cookies
Besan Ghee Cookies are buttery, crumbly, and filled with the nutty aroma of roasted gram flour and fragrant cardamom. Made with rich clarified butter (ghee), these cookies have a melt-in-your-mouth texture that makes them a favorite during festive seasons. If you’ve been searching for a ghee cookies recipe that balances tradition with simplicity, this one is perfect for both celebrations and everyday tea time.
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Why You Will Love This Recipe
These cookies are simple to make, yet they taste special. Roasting the besan gives it a toasty, nutty depth, while the ghee adds richness that no other fat can replicate. They’re like a close cousin of nankhatai, but with a stronger besan presence and a touch of almond flavor. Because they’re naturally eggless ghee cookies, they’re easy to share with family, friends, and guests during festivals.
They also resemble the nostalgic ghee biscuit recipe many of us grew up with, but with the added warmth of almond. Homemade cookies with ghee always feel more comforting than anything from a box.
Pro Tip for Perfect Ghee Cookies
The key to getting these cookies just right is in two small details. First, roast the besan slowly until it turns fragrant. This removes the raw taste and brings out its nutty flavor. Second, make sure your ghee is soft and semi-solid when you cream it with sugar. This step is what gives these eggless ghee cookies their delicate crumb and melt-in-your-mouth texture.
Serving Ideas and Variations
These cookies are versatile enough to serve for tea time or as part of a festive platter and Diwali part menu. Top them with almonds as my recipe suggests, or try cashews or pistachios for variety. If you’ve been curious about how to make besan cookies for the holidays, this version is reliable and elegant. They’re perfect for gifting too; stack them in parchment-lined boxes or jars, and they’ll look as good as they taste.
More Indian Cookies
- Nankhatai cookies are soft, buttery Indian shortbread with a hint of cardamom. These traditional Indian cookies are an eggless recipe that belongs on every dessert platter for holidays or teatime.
- Chai-spiced almond cookies combine chai spice warmth with the crunch of toasted almonds. This spiced almond cookies recipe is the best chai cookies recipe for cozy afternoons with tea.
- Rose pistachio shortbread cookies are buttery, floral, and finished with a delicate crunch. These pistachio rose cookies are a beautiful example of baking with flowers and make the prettiest decorative shortbread cookies.
- Gluten-free coconut cookies have crisp edges, chewy centers, and plenty of coconut flavor. This gluten free coconut cookie recipe is simple, festive, and one of the best coconut cookies recipes for holiday gifting or everyday treats.
Bake a tray of these Besan Ghee Cookies with Cardamom Flavor and see why they’ve become a festive classic in many homes. Rich, crumbly, and beautifully spiced, they’re the kind of eggless ghee cookies recipe that feels both traditional and timeless. If you give them a try, leave a comment and share how they turned out. I’d love to hear your take on this beloved cookie.
Equipment
Ingredients
- 1 cup chickpea flour besan
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup ghee at room temperature
- ½ cup powdered sugar
- 1 teaspoon cardamom powder
- ½ teaspoon almond extract
- 12 whole almonds for garnish
Instructions
- Preheat oven to 325℉ and line a baking sheet with parchment paper.
- In a large skillet over low heat, dry roast the chickpea flour (besan) for 5-6 minutes until fragrant, stirring continuously to prevent burning. Allow to cool completely.
- In a large bowl, cream together the ghee and powdered sugar until smooth and fluffy. Mix in cardamom powder and almond extract.
- In another bowl, whisk together the roasted besan, all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the ghee mixture until a soft dough forms. If too soft, chill for 15 minutes before shaping.
- Divide the dough into 12 equal portions, roll into balls, and flatten slightly. Place an almond in the center of each cookie.
- Bake for 14-16 minutes, until the edges are just golden (cookies should remain mostly pale). Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Always cool roasted besan fully before adding to the dough, as the warm flour can change the texture.
- Don’t overbake. The cookies will continue to firm up as they cool.
- For added richness, you can top with cashews or pistachios instead of almonds.
- Store in an airtight container at room temperature for up to 1 week.
