Nankhatai is a delicious and nutritious biscuit which is soft and crunchy and sweet in taste. It is very satisfying and satiating. They can be used as tea time snacks or packed in kid's snack box.
Nankhatai is a sweet biscuit which is laden with ghee which improves its digestibility. But an excess of these could aggravate Kapha. Cardamom reduces its kaphaness and gives a pungent flavor and makes them more digestible. To make this dish more healthy, we can add rock sugar instead of white sugar which is processed and refined.
- 2 cups of whole wheat flour
- 5 tbsp semolina or sooji
- 1 cup
- 1 cup powdered rock sugar(mishri)
- 1 cup besan
- 5 -6 cardamoms (powdered)
- ½ tsp of ginger powder
- Nuts for garnishing
- In a mixing bowl, add ghee and powdered rock sugar. Mix it thoroughly by stirring in one direction so that the mixture turns light in color and becomes creamy and fluffy. To make biscuits soft, mix it well by using a hand beater or manual whisk.
- Add all the dry ingredients like atta, besan, semolina, ginger and cardamom powder. Mix all thoroughly to make a smooth dough.
- Take small lemon sized balls of dough and roll it nicely. Then flatten these rolls into round shapes by pressing it little.
- Add nuts on top and press it on the dough using little pressure.
- Place these balls in greased idli stand mold. Place these stands in a zigzag manner with each other so that all nankhatai are not in one single vertical line.
- Place cooker on gas on medium flame and spread salt at the bottom of cooker. Close the lid without ring and whistle. Preheat cooker for 10 min.
- Now place the idli stand in the cooker and again close the cooker without whistle and ring. On low flame, bake it for around 25 min.
- Check nankhatai by inserting a knife. If the knife comes out clean means, out nankhatai is baked thoroughly.
- Take out nankhatai and let them cool down. Hot biscuits will be soft but on cooling down they will become crunchy.
- They can be stored in an airtight jar.