In my Cookies Workshop, I always teach fancy cookies. But there were many requests for recipes of simple cookies such as Nankhatai etc. Nankhatai is an Indian shortbread made by using ghee along with all purpose flour and flavoured with cardamom and nutmeg.
I wanted to make Nankhatai using whole wheat flour. After doing a few trials I wasn’t happy with the results as the cookies were sticking in my mouth and I was not getting that melt in the mouth feel.
I was using very fine ground wheat flour and that was making the cookies stick in the mouth. I then decided to use some coarsely ground whole wheat flour (you can use readymade whole wheat flour which is slightly course) along with some fine semolina or Rawa. However when I was mixing the dough I realised I needed some more flour and had some Nachani or Ragi flour in my pantry, hence I decided to put it. When I baked these cookies, I was really happy with the result. The cookies had a wonderful mouthfeel and the flavour of cardamom was lovely. The combination of whole wheat flour, nachani and rawa resulted in an absolute delicious cookie.
I baked the cookies at 170˚ Celcius for about 20 minutes. They were crunchy on the sides and slightly soft in the centre but eventually as they cooled completely they were crisper. Cookies are always soft when they are out of the oven and become crisp once they cool.
I am not sure whether I should name them Nankhatai just because they are made with ghee or should I call them simple wheat cookies??
Do try this recipe and if you could think of any other name do let me know. Happy baking
- Ghee: 1/4 cup
- Powdered sugar : 1/3 cup
- Whole wheat flour : 1/2 cup
- Semolina OR Fine Rawa : 1/8 cup
- Finger millet flour (Nachani): 1/8 cup
- Cardamom powder : 2 pinch
- Milk: 3 tablespoons
- Cashews: As required
- Baking powder: 1/8th teaspoon
- Baking soda: 1/8th teaspoon
- Salt: To taste
2)Take the ghee in the mixing bowl. Add the powdered sugar to it and beat it with the whisk till light and fluffy.
5)Add the cardamom powder and mix everything with hands till it comes together.
6)Add the remaining 1 tablespoon of milk and mix till the smooth dough is formed. DO NOT KNEAD.
7)Cover the dough in a cling wrap and refrigerate it for 40- 45 min.
8)Remove the dough after 45 minutes. Make small balls with about a tablespoon of the dough.
9)Place the cookie balls on the baking sheet and flatten them slightly. Put a piece of cashew-nut on each cookie.