This is my first post on baking recipes.Thanks a ton to my neighbour for teaching me this wonderful biscuit. I had tried this so many times. It never flopped.. Its a keeper. Usually nankhatai is made with maida & vanaspathi.First time i too tried only with maida & vanaspathi/ ghee. It tasted gr8 , jus melted in my mouth. But as we all know maida , vanaspathi are not advisable to eat , i thought of using a combination of wheat , ragi flour , powdered oats and i replaced vanaspathi with cooking oil . It was excellent. I couldnt find any difference in the taste & texture. Do try this multigrain nankhatai , i am sure u’ll love this. Its a fool proof recipe. I’ve tried to give the exact measurements. Please adjust the amount of oil if necessary..Also u can c the picture of the biscuit i made with wheat flour and little maida.Try whichever u like.
INGREDIENTS
Yields 20- 25 biscuits
- Ragi flour – 1/2 cup
- Wheat flour – 1/2 cup
- Oats – 1/4 cup
- Maida – 1/8 cup (just for binding) (half of 1/4 cup)
- Plain Corn fakes – fistful (crush it and add ) (optional)
- Sugar – 1/2 cup + 2 - 3 tbsp ( usually flour & sugar ratio is 2:1)
- Elachi seeds – 2 nos
- Cloves – 3 nos
- Cooking oil – 1/4 cup + 1/8 cup
- Baking powder – 1/2 tsp
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METHOD
- Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and set aside.
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Powder the oats and mix all the flours together. Heat it in the oven for 1-2 mins.This is the most imp step . If u forget to roast the flours , u get a raw smell in the biscuit. -
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Now take the cooking oil in a wide bowl and add the baking powder.Whisk well with ur hands for 10 mins .  -
Then add the sugar mixture and flour.Crush the cornflakes with ur hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.).. Mix it well and knead a soft , pliable, dough like chapathi dough. Dough should not be hard. It may crumble a little but no problem but if u knead well, it will be soft & it’ll be tight.  -
Now take little dough and make small , flat balls out of it. If u have cookie cutters,shape it as u desire.   -
Preheat the oven for 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 mins in 180c convection mode. -
The biscuits will raise slightly and the color turns .. -
Give a standing time of 10 mins inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box. - .
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Delicious, mouth watering , flavourful biscuits are ready to serve with coffee/tea.It just melts in ur mouth.. !!
Points to be noted:
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Roast the flours together in oven for 1- 2 mins in microwave mode. U’ll get a nice aroma. Mix well , break lumps if any and then add it to sugar.
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Adjust the baking time as per ur oven. Mine took exactly 25 mins. Keep an eye after 15 mins of baking. Over baking may lead to hard , burnt biscuits. Also under baking gives a raw , uncooked smell.It wont come out of the tray easily.It will break.In this condition , keep it for 5-10 more minutes. U’ll get it right.Little cracks may come , no probs..
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If u want to add ghee or vanasapathi , just replace the cooking oil with it. The quantity would be the same ( may be little less)
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Usually in bakeries, they add vanaspathi/ Dalda.
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While kneading the dough , it shouldn’t be too crumble in nature.Add more oil if necessary. U should be able to make the flat balls without cracks.Roll it tight and make balls.(The procedure is same as we make for gulab jamuns )
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Don’t forget to add cloves.This gives the bakery flavour.
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Adding cornflakes is purely optional .
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I have added oats .So u may feel the biscuits are too soft. If u want , skip the oats and use wheat & ragi flour with little maida.
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Store the biscuit in an air tight container.Its shelf life is 15 days..
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