‘Nankhatai’ is the most popular Indian version of shortbread cookies. These are melt in mouth with rich flavor and aroma of cardamom,pistachios and butter.
I took inspiration from that and instead of using All Purpose flour I used Ragi flour and Oats. This is a diabetes friendly recipe. I used less than 1/4 cup (50gms. approx) of sugar while preparing these cookies. Being festive season it is very hard to stick to diet and its very hard to control temptation too 🙂 Hence this recipe comes in handy for those who wanted to have guilt free snack. I have even used very less quantity of ghee. I used some coconut oil instead.
I didn’t have pistachios today hence couldn’t use it for decorating the Nankhatai. If you have pistachios, kindly ground them to a coarse powder and then sprinkle on top of cookies before baking.
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
piece
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Ingredients
- 1 cup Ragi Flour
- 1/4 cup Oats Rolled (55gms)
- 1/4 cup Sugar
- 1/4 tsp Cardamom Powder
- 2 tbsps + 2 tbsps Ghee (for greasing the hands before shaping the dough)
- 4 tbsps Coconut Oil
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Vanilla Essence
Ingredients
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Instructions
- In a non stick pan, dry roast ragi flour on a low flame for up to 2-3 minutes. Remove from pan and allow it to cool
- Melt 2 tbsp ghee and mix it with coconut oil together and keep it aside.
- Grind Oats and sugar to a fine powder.
- Take a wide bowl and first add the Ragi flour.
- Then add oats+ sugar powder, baking soda,baking powder,cardamom powder and vanilla essence.
- Mix everything together and then start adding melted ghee+coconut oil.
- First it will be crumbly in texture and later if you start shaping them slowly, they will become a stiff dough.Do not add water.
- If you find the mixture a bit dry, then add extra melted ghee or coconut oil.
- Divide the dough into small balls and just try to make tiny discs from them.
- The discs has to be a bit thick. So don't flatten them too much.
- In a baking tray, align the discs with some space between each other.
- Make a criss cross pattern on top of these cookies and fill them Pistachio powder or Cashewnut powder or any topping of your choice.
- I used some desiccated coconut and almond flakes.
- Bake in the preheated oven (180c) for 15 minutes. Since I am using a Gas Oven I baked at Gas Mark 4 for 15 minutes.
- If you leave it bit longer the cookies might become a harder. So just ensure that they aren't overcooked.
- Remove from the oven, let them cool before transferring to an airtight container.
- Yummy Ragi Oats Nankhatais are ready to be served.
6 comments
It came out really well, but the baking soda is perhaps too much for the recipe. It leaves an aftertaste. Next time wont be adding any baking soda and will see how that turns out. Thanks!
Hey thanks for the feedback. This was the first time I tried baking using fingermillets hence added baking soda fearing it wont rise properly..Its been really long time since i baked this..Shall try it again too w/o baking soda & see how it goes
Can I replace coconut oil with ghee or sunflower oil?
Hi Sheetal,
Yes you can..
Can you plzz tell me the cooker method ?. Tyvm
Hi Jahnu,
Sorry i have never prepared this in cooker so not sure how to do it.. Have always baked it in the oven. You can search in Youtube for Baking with Cooker tutorials..That will help you