Multigrain Nankhatai Recipe with step by step photos | healthy multigrain nankhatai recipe
Nankhatai is a very popular and a must-have sweet or snack during festivals. Usually nankhatai is prepared from maida, but we have given a healthy twist to the traditional nankhatai. Instead of maida, we have used whole wheat flour, ragi flour, jowar flour, bajra flour and oats. So now you can enjoy this nankhatai guilt free. For the flavour, we have added elaichi and nutmeg powder, but you can add your favourite flavours to this healthy nankhatai.
What is Nankhatai ?
The word Nankhatai is derived from Persian word Naan meaning bread and “Khatai” from a Dari Persian word meaning Biscuit. So, basically Nankhatai are Indian shortbread cookies.
Nankhatai using Healthy Ingredients
Usually Nankhatai is prepared from Maida, but here we have used all the healthy flours and prepared this healthy nankhatai. For the flours we have used – wheat flour, ragi flour, jowar flour, bajra flour and oats flour. So with this recipe, now you don’t need to worry about the calories.
How to make Multigrain Nankhatai Recipe | Step-wise process :
- In a bowl combine ghee and powdered sugar. Whisk well till the mixture turns white and fluffy. This may take 2-3 minutes.
- To it add cardamom and nutmeg powder and mix.
- Then add wheat flour, ragi flour, jowar flour and bajra flour. Mix.
- Now add powdered oats, baking powder and baking soda. Knead into a dough.
- Cover and refrigerate the dough for 30 minutes.
- Line a baking tray with parchment paper.
- Once the dough becomes stiff, take a small portion from the dough (about 1 tablespoon), make a ball and flatten it lightly using your hand and place it on baking tray. Make a light criss cross impression with a knife. Press sliced almonds in the centre. You will get about 7-8 nankhatai.
- Bake nankhatai at 180°C for 25-30 mins. Baking time depends on your Convection. We suggest you remain alert after 25 minutes. Nankhatai will be soft when you take them out of the oven. Let them come to room temperature and then check its crispiness. If you feel it’s still not crisp, then bake for a few more minutes.
- Once nankhatai comes to room temperature, store in an airtight container.
If you are looking for more Sweets and Snacks Recipes, do have a look at our Diwali Recipes Collection
Multigrain Nankhatai Recipe | healthy multigrain nankhatai recipe
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Ingredients (1 cup = 240 ml)
- ¼ cup ghee/clarified butter, room temperature
- ¼ cup powdered sugar
- pinch of cardamom/elaichi powder
- pinch of nutmeg/jaiphal powder
- ¼ cup whole wheat flour/gehun ka atta
- 1 tablespoon ragi flour
- 1 tablespoon jowar flour
- 1 tablespoon bajra flour
- 1 tablespoon powdered oats
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- sliced almonds, for garnish
Instructions
- In a bowl combine ghee and powdered sugar. Whisk well till the mixture turns white and fluffy. This may take 2-3 minutes.
- To it add cardamom and nutmeg powder and mix.
- Then add wheat flour, ragi flour, jowar flour and bajra flour. Mix.
- Now add powdered oats, baking powder and baking soda. Knead into a dough.
- Cover and refrigerate the dough for 30 minutes.
- Line a baking tray with parchment paper.
- Once the dough becomes stiff, take a small portion from the dough (about 1 tablespoon), make a ball and flatten it lightly using your hand and place it on baking tray. Make a light criss cross impression with a knife. Press sliced almonds in the centre. You will get about 7-8 nankhatai.
- Bake nankhatai at 180°C for 25-30 mins. Baking time depends on your Convection. We suggest you remain alert after 25 minutes. Nankhatai will be soft when you take them out of the oven. Let them come to room temperature and then check its crispiness. If you feel it’s still not crisp, then bake for a few more minutes.
- Once nankhatai comes to room temperature, store in an airtight container.
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