Traditional nankhatai made healthy with whole wheat flour.
Atta nankhatai – traditional nankhatai made healthy with whole wheat flour. The traditional Indian shortbread cookies are made with maida or all-purpose flour. I have posted that nankhatai recipe already.
I use my aunt’s recipe to make nankhatai which has no milk and no yogurt. As this is a traditional recipe, I like to make it with ghee but coconut oil can be substituted for a vegan version.
I like maida nankhatai more as they are delicious and melt in the mouth 🙂 Occasionally I make these with maida. But these whole wheat nankhatai will also taste good but have little texture and dense.
There are a lot of healthy cookies recipes on the blog, please do check.
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Whole wheat nankhatai recipe:
Whole wheat nankhatai
Ingredients
- 1/2 cup whole wheat flour
- 1/4 cup powdered sugar
- 3 tbsp ghee
- 3 tsp sooji
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/8 tsp cardamom powder
- cashews for topping
Instructions
- Preheat oven to 175 degrees Celsius for 15 minutes.
- Take a mixing bowl and add sooji ravva.
- Take a sieve and add whole wheat flour to it.
- Add powdered sugar to the sieve. I have used unbleached cane sugar and hence the color is not white.
- Now add baking soda, salt, and cardamom powder to it.
- Sift everything into the mixing bowl which has sooji rava. You can add cardamom powder to sifted ingredients as well.
- Now add semi-solid ghee to the flour mixture.
- Mix everything so that smooth dough is formed. If required add one more tablespoon of ghee. Do not knead, just mix with light hands so that dough is formed.Â
- Divide the dough into equal-sized portions and roll them into balls.
- Top it with cashew and flatten them little. This is optional and you can use other nuts of your choice.
- Bake in preheated oven for around 15 to 20 min at 175 degrees C.
- Once done, transfer them to wire rack and can be stored in an airtight container once cooled.
Notes
Atta nankhatai recipe with step by step pictures:
Preheat oven to 175 degrees Celsius for 15 minutes.
Take a mixing bowl and add sooji ravva.
Take a sieve and add whole wheat flour to it.
Add powdered sugar to the sieve. I have used unbleached cane sugar and hence the color is not white.
Now add baking soda, salt, and cardamom powder to it.
Sift everything into the mixing bowl which has sooji rava. You can add cardamom powder to sifted ingredients as well.
Now add semi-solid ghee to the flour mixture.
Mix everything to form a smooth dough is formed. If required add one more tablespoon of ghee. Do not knead, just mix with light hands to form the dough.
Divide the dough into equal-sized portions and roll them into balls.
Top it with cashew and flatten them little. This is optional and you can use other nuts of your choice.
Bake in preheated oven for around 15 to 20 min at 175 degrees C.
Store cooled cookies in an airtight container.
Baking time depends on oven capacity and the number of cookies baked. So just watch at around 15 minutes. If they are slightly brown on top, remove them from the oven. Even after removing from the oven, they cook a little bit.
I am submitting this recipe for bakeathon hosted by dear Valli. Check out the other bloggers doing this Bake-a-thon
Wholewheat bakes always tend to be a bit denser and tastes nuttier than other bakes. Even though I love them, my kids are never too fond so I have reduced baking with them as of now. But these nankhatais look super addictive and delicious…
Healthy nankhatais there. They look delicious.
Cant believe how simple to make and I am sure it wont disappoint in taste and texture!
Lovely nankhatai and making with wheat makes it quite healthy as well!