Whole Wheat Nankhatai
I always wanted to try nankhatai or Indian shortbread cookies with a healthier flour than All purpose flour or Maida.
After multiple versions of Whole Wheat Nankhatai going into the oven, I can finally say, I have perfected the Nankhatai recipe using Whole Wheat instead of Maida/All-Purpose flour and I assure you that this one tastes much better - crunchy and just melts in your mouth.
This one turned out so good that in every bite I felt the same soft and melt in mouth texture as the one I felt with the Maida one.
Give it a shot and let me know your valuable feedback in the comments below on how you liked it.
½ cup Sugar
½ cup Ghee
1 cup Whole Wheat Flour
¼ cup Besan/Gram Flour
½ tsp Cardamom Powder
¼ tsp baking powder
Pre-Heat Oven to 350F/180C
Add the sugar to a blender and blend to a fine powder.
Transfer it to a deep bowl.
Add Ghee. If Ghee has solidified, you can melt it in the microwave or on the stove. Please refer to the video for the texture of the ghee. That is the texture of ghee we are looking for.
Whisk them together really well until smooth and foamy.
Now sieve the Whole wheat flour and Gram flour/besan.
To that add cardamom powder and baking powder.
Mix everything well and with hands, bring it all together to a soft dough. Do not knead it further. Just bring it all together to form a soft dough.
The dough will come together without any need to add additional milk.
Only if needed add 1-2 tbsp milk.
Now, take a little dough, roll it between palms, flatten it and shape it round.
Make a dip at the center.
Arrange all the nankhatais on the baking tray over baking paper.
Crush a few almonds and add in the center of the nankhatai. You could also add crushed Pista.
Bake the nankhatais at 350F/180C for 15 - 16 mins. They may look undercooked but they will cook further on the hot baking tray. Do not overbake as it makes them hard.
Take the tray out. They will be very soft. Let them cool down completely on the baking tray itself.
Nankhatais are ready to melt in your mouth!
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