Wholesome Multigrain Nankhatais
About Wholesome Multigrain Nankhatais
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 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.
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Recipe Time & More
Ingredients
- 1 cup whole wheat flour
- 1/2 cup Refined Flour
- 1/2 cup Oats (ground)
- 1/2 cup Almonds (ground)
- Gram flour (besan 2 tbsp)
- 1 cup Powdered Sugar
- 1/2 cup Oil
- 1/2 cup Desi Ghee
- 2 tsp Cardamom Powder (heaped)
- 1/2 tsp Baking Powder
- 1 tsp Salt (or as per taste)
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Instructions
- In a wide vessel combine wholewheat flour, refined flour, chickpea flour, ground oats, almond powder,sugar powder, salt , baking powder and cardamom powder .
- Slowly add ghee and oil to the flour and mix gently.
- Initially flour will resemble breadcrumbs but soon all flour will come together to form a dough.
- Form a firm dough but not hard .
- Preheat oven for 10 minutes
- Form equal size balls from the dough and lightly press the balls . Each ball should weighing around 18 to 20 grams.
- Gently make a cross with a knife on each ball . Do not cut deep.
- Place all the balls on a baking tray
- Bake at 180 degrees Celsius for 15 minutes .Then check the nankhatais
- Lower temperature to 160 degrees Celsius and bake for 5 to 10 more minutes
- When slightly brown take out tge nankhatais. Cool and enjoy.
- Store in air tight container
Recipe Notes
Monitor closely the temperature of oven so that nankhatais don’t burn
Tried this recipe?Mention @plattershare or tag #plattershare!
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Neha Pahilwani
Articles: 205 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.