Easy Nankhatai Recipe | Besan Nankhatai Biscuits Recipe
This is the best Nankhatai recipe with whole wheat flour and besan or chickpea flour. Nan Khatai, Indian cookies or Indian short bread cookies are flaky, delicious and healthy for kids snacks and tea time.
These cookies or nankhati are flavorful, flaky and very light just like shortbread. They are perfect for replacing those cookies and biscuits from the market which are laden with preservatives and bleached flour. Kids will have something healthy to munch on and get energy from.
We only need a few handful of recipes which we can stick to and not get overwhelmed by the multitude of recipes available on the world wide web, isn’t it? I am making my most basic, easy, fail proof recipe book right here for you to also follow. This series is all about healthy, home-made, easy cookie/biscuit recipes which can be made regularly as kids snack or for our tea time.
Nankhatai is the first recipe in my soon to be online, 4 way home-made healthy cookie series for Indian kids. Watch out for the 4 Way Video which is coming soon.
Besan Nankhatai Biscuits Recipe
This is the best Nankhatai recipe with wholewheat flour and besan or chickpea flour. Indian cookies or Indian short bread cookies are flaky, delicious and healthy for kids snacks and tea time.
- 1 cup Whole wheat flour
- 2 tbsp Besan or gram flour or chickpea flour
- 1 tbsp Semolina or rawa or sooji
- Pinch of Salt
- 1/4 tsp Baking soda
- 1/2 cup Ghee or clarified butter
- 1/2 cup Sugar powdered or ground
- 1 tsp cardamom powder
- 1 tbsp Milk with a few strands of saffron
Add all the dry ingredients in a bowl. You can even sift them for a nice texture.
Now add ghee and mix everything with a fork or your hands.
Now add sugar, cardamom powder and mix lightly.
With the help of 1 tbsp milk, bring the dough together. Do not over knead it. Just bring it together. If you feel its too dry then add a little more milk. If its a little wet, then cover and keep the dough in the fridge for 30 minutes before baking.
Make small balls and press down with your thumb or finger to make a depression in the middle and stick an almond on top.
Alternatively, use the back of the fork to make lines on the top.
Bake at 180 degree C for 20 minutes or until golden brown.