Multigrain Nankhatai

Indian shortbread cookies that are very fondly eaten with tea. They are traditionally prepared using plain flour or a combination of plain flour & gram flour. I have used a combination of 3 flours including wholewheat flour which is used to replace plain flour. This healthier version came out very delicious and makes a great guilt-free accompaniment with your tea or coffee.

Time: Prep Time: 20 minutes Baking Time: 12 minutes

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Serves: Makes 40-46

Nankhatai
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Ingredients

  1. 1/2 cup whole wheat flour
  2. 1/2 cup amaranth (rajgira) flour
  3. 1/2 cup gram flour (besan)
  4. 1/4 teaspoon baking soda
  5. 1/2 cup powdered sugar
  6. 1/2 cup ghee (not melted)
  7. 1/2 teaspoon cardamom powder
  8. 4 tablespoons milk

Method

  1. In a large bowl, beat the ghee and powdered sugar together using a hand or electric whisk until it is well combined and creamy. It takes about 2-3 minutes.
  2. Sieve the whole wheat flour, amaranth (rajgira) flour, gram flour (besan), cardamom powder and baking powder together in a large bowl. Mix well. If you do not have a sieve, just whisk these dry ingredients together using a hand whisk.
  3. Add the dry ingredients to the ghee-sugar mixture and mix well. At this point, mix everything with your hand.
  4. Add 3 tablespoons of milk first and mix well so that the dough comes together. Add 1 more tablespoon of milk only if the dough looks too dry and it’s not coming together. You don’t need to knead the dough like chapati or bread dough; it just needs to come together as a ball.
  5. Use a teaspoon to scoop out dough balls of equal size. Roll them between your palms to make neat balls. Top the balls with raisins or chopped pistachios (if using) and press them slightly with your finger so that they get stuck to the nankhatai. Place them on a greased baking tray about 1 inch apart from each other.
  6. Bake at 180C or 350F in a pre-heated oven for 12 minutes.
  7. Let them cool completely. Store in an air-tight jar.

Recipes Tips:

The baking time may vary according to the type of oven and the size of your nankhatai.

 

 

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