Nankhatai are Indian style cookies made from flour, ghee, sugar and cardamom powder. I used whole wheat flour for this nankhatai recipe which is a healthier version.
Ingredient Of Whole Wheat Nankhatai
- 1 cup whole wheat flour
- 2 tbsp gram flour
- 1 tbsp rice flour
- ¼ tsp baking soda
- 7 tbsp pwd sugar
- ½ cup ghee
- 2 tbsp yogurt
- 2 tbsp rawa
- ¼ tsp cardamom powder
- a pinch of salt
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How to make Of Whole Wheat Nankhatai
- Sift 1 cup whole wheat flour, 2 tablespoons gram flour, 1 tablespoon rice flour, ¼ teaspoon baking soda and a pinch of salt. Also add 2 tablespoons of rawa. Mix well and set aside the dry ingredients.
- In another container, take 7 tablespoons of powdered sugar. Pour ghee over the powdered sugar. Cream of ghee and sugar until they appear soft, smooth and fluffy. Add 2 tablespoons of yogurt.
- Whisk well with a wire whisk. The yogurt should blend well into the mixture. Fold the sieved dry ingredients into the wet ingredients with a spatula.
- Bring the cookie dough together. Sprinkle ¼ teaspoon of cardamom powder and set aside for 10 minutes. Cover with a damp cloth. Discover the dough.
- Make marble balls out of the dough. Gently flatten them with your palm. Garnish with charoli or pistachios. You can also use cookie molds to shape them. Place the cookies in a greased pan in a preheated oven for 10 minutes at 200 ° C before baking.
- Bake at 170 ºC for 16 to 18 minutes or until the edges turn light brown. If they’re not cooked, don’t worry, keep them longer, but don’t overcook them.
- Once cooled, they would firm up, so be vigilant and careful. Repeat the same with the rest of the cookies. Let them cool, then store them in an airtight container or bottles.