Wholesome Multigrain Nankhatai Recipe: Soft, Nutty Indian Cookies
40 minutes
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About Wholesome Multigrain Nankhatai Recipe: Soft, Nutty Indian Cookies
Indulge in these wholesome multigrain nankhatais, a delightful twist on the classic Indian cookie. Made with a blend of whole wheat flour, oats, almonds, and gram flour, these melt-in-your-mouth treats offer a delightful nutty flavor and satisfying texture. We've cleverly reduced the ghee, replacing half with oil for a lighter yet equally delicious cookie, perfect for any time of day.These nutritious nankhatais are not only a guilt-free snack or delightful breakfast addition, but also make wonderful homemade gifts. Their irresistible taste and wholesome ingredients make them a hit with everyone, from kids to adults.Easy to make and packed with goodness, these multigrain nankhatais are the perfect blend of health and indulgence. Try this recipe today and share the joy!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 cup Wheat Flour whole
- 1/2 cup All-Purpose Flour
- 1/2 cup Rolled Oats ground into a powder
- 1/2 cup Almonds ground into a powder
- 2 tbsp Gram Flour besan
- 1 cup Sugar powdered
- 2 tsp Cardamom elaichi, heaped powder
- 1/2 tsp Baking Powder
- 1 tsp Salt or to taste
Wet Ingredients
- 1/2 cup Vegetable Oil
- 1/2 cup Clarified Butter desi ghee
Instructions
Prepare the Dry Ingredients
- Combine whole wheat flour, all-purpose flour, ground oats, almond powder, powdered sugar, gram flour, cardamom powder, baking powder, and salt in a large bowl. Mix well.
Combine Wet and Dry Ingredients
- Gradually add the ghee and oil to the dry ingredients, mixing gently until a crumbly mixture forms. Continue mixing until a firm, but not hard, dough comes together.
Preheat Oven and Shape Cookies
- Preheat oven to 180°C (350°F) for 10 minutes. Roll the dough into small balls (approximately 18-20 grams each). Gently flatten each ball and use a knife to make a shallow cross on top.
Bake the Nankhatais
- Arrange the nankhatai balls on a baking sheet lined with parchment paper. Bake at 180°C (350°F) for 15 minutes. Then reduce the oven temperature to 160°C (320°F) and bake for another 5-10 minutes, or until lightly browned.
Cool and Store
- Remove the nankhatais from the oven and let them cool completely on a wire rack. Once cool, store them in an airtight container at room temperature.
Recipe Notes
Expert Tips for Perfect Nankhatais
- For a finer texture, pulse the oats and almonds in a food processor until finely ground before adding them to the dough.
- Don't overmix the dough; overmixing can result in tough cookies. Mix just until the ingredients are combined.
- If the dough seems too dry, add a teaspoon of milk at a time until it comes together.
- Adjust baking time as needed, depending on your oven and desired level of browning. Start checking for doneness at the 15-minute mark.
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Recipe Nutrition
Calories: 615kcalCarbohydrates: 65gProtein: 7gFat: 37gSaturated Fat: 3gPolyunsaturated Fat: 10.2gMonounsaturated Fat: 20.4gSodium: 380mgFiber: 3gSugar: 34g
Neha Pahilwani
Articles: 20
5 Comments
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Such a tempting dish! Thank you.
Looks so mouthwatering! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
Healthy indeed
Looks so flavorful! Thanks for posting.