Wholesome Multigrain Nankhatai

Wholesome Multigrain NanKhatai | Multigrain Nankhatai Recipe

Prep time: 15 min

Cooking Time:25 mins

Total Time: 40 mins

Servings:25 to 30 cookies of 20gm each

These multigrain nankhatais are not only wholesome and nutrient loaded but they are so heavenly and just melt in your mouth. These multigrain wholesome nankhatais are relished by all age groups. Enjoy them without any feelings of  guilt….. These homemade nutritious nankhatais can be filled into goodie bags and gift boxes for your near and dear ones. Half portion of the ghee in this has been replaced with ordinary cooking oil thus making these nankhatais lighter to eat.

Video Recipe Link:

Ingredients:

• Wholewheat flour 1 cup 
• Refined flour 1/2 cup
• Ground oats 1/2 cup 
• Ground almonds 1/2 cup 
• Chickpea flour (Besan) 2 tbsp 
• Powdered sugar ¾ to 1 cup
• Ghee 1/2 cup
• Oil ¼ to ½ cup
• Cardamom powder 1-2 heaped teaspoons 
• Baking powder 1/2 teaspoon 
• Salt a pinch

 Method:

1. Organise ingredients. 
2. In a wide bowl combine sifted whole-wheat flour and refined flour.
3. Then add chickpea flour, ground oats, almond powder, sugar powder, salt, baking powder and cardamom powder. Mix to incorporate well.
4. Slowly add ghee and the oil to the flour and mix gently.Start with ghee and then add oil as much required. 
5. Initially, flour will resemble breadcrumbs but soon all flour will come together to form a dough. Form a firm dough but not hard.
6. Cover the dough and keep  in the fridge for 20 minutes.
7. Preheat oven for 10 minutes.
8. Line a baking try with parchment paper. 
9. Form equal size balls from the dough and lightly press the balls.
10. Each ball should weigh around 20 grams for bite size nankhatais.
11. Gently make a cross with a knife on each ball. Do not cut deep.
12. Sprinkle chopped almonds .
13. Bake at 160 degrees Celsius for 20 minutes. Then check the nankhatais.
14. Bake for 5 to 10 minutes more until edges start to turn brown.
15. When slightly brown take out the nankhatais. Cool and enjoy.
16. Store in an airtight container.

Tips

A constant watch on the nan khatais during the last phase of baking can save you a lot of disappointment.