This summer will be remembered for different reasons altogether. We haven’t planned any holiday. The extended family we were expecting during the break wouldn’t be visiting us perhaps as the air travels are suspended. Summer this year will be remembered for the family time we are spending with each other. The board games we have picked up again. The movies and the web series we are watching together and of course, the bakes which have suddenly become the highlight of the day. Every cloud has a silver lining. Hasn’t it?
Whole grain nankhatais have been on my to-do list for a long time. Long ago, when we were in Meerut, I remember watching the pushcarts selling nankhatais, every evening when we went out for shopping. The simplicity of this local biscoot always warmed my heart.
Here in this recipe, I have used whole wheat flour, semolina and gram flour. You can use any sugar. Just grind it properly.
Whole Grain Nankhatais
- 1 cup +1 tbsp Whole-wheat flour
- 1/2 cup +1 tbsp Gram flour
- 1/4 cup Fine semolina
- 1 cup Powdered khandsari sugar
- 1/2 cup Ghee or clarified butter at room temperature
- 1/2 tsp Cardamom powder
- 1 tbsp Chopped almonds for garnish
- Cream ghee and sugar until the mixture is fluffy and white. This step is important. Do it patiently.
- Mix wheat flour, gram flour, semolina and cardamom powder a bowl.
- Now add flour to the ghee sugar mix.
- Bring the dough together. Don't knead.
- Add a tsp of ghee if the dough isn't coming together.
- Preheat the oven at 150 C.
- Scoop out the cookies with a tablespoon. Place them in a baking tray lined with parchment paper.
- Press the cookies gently with your hands.
- Bake at 150 C for 20 minutes or until the edges are brown.
- Cool the cookies on a wire rack and store in an airtight container.