Recipe Details

Finger Millet Nankhatai/shortbread cookie

46 Views0 CommentsFebruary 11, 2025

Finger Millet Nankhatai is a healthy twist on the classic Indian shortbread cookie, made using ragi (finger millet) flour for a nutrient-rich, gluten-free treat. Ragi is packed with calcium, fiber, and iron, making these cookies a wholesome alternative to refined flour versions. The dough is prepared by blending ragi flour with ghee, jaggery or sugar, and a hint of cardamom for a rich, aromatic flavor. Baked until golden and crisp, these nankhatais have a delightful melt-in-the-mouth texture with a subtle nutty taste. Perfect as a tea-time snack or a guilt-free indulgence, Finger Millet Nankhatai combines traditional flavors with modern nutrition.

Ingredients

1/2 cup desi ghee
1 cup powdered sugar
1 cup Finger Millet Flour
1/2 cups gram flour/besan
2 tbsp. semolina
1/4 tsp. cardamom powder
1/2 tsp. baking powder
1 pinch baking soda
1 tbsp. chopped pistachios

Instructions

First of all, mix ghee and sugar in a bowl and beat it with a whisk till mixture is fluffy.
Now take the ghee sugar cream in a bowl. Sieve ragi, gram flour and semolina and add it. Add cardamom powder and baking powder and soda and mix everything.
Bind everything well and tie it like dough.. There is no need to knead the dough.. Now let it rest for 5-10 minutes and make small pieces of the desired shape and apply pistachio slices on it.
Now heat a nonstick or iron tawi and keep the apam pan on it. Arrange the naankhatai in it. Keep the gas flame very low and cover the pan. Ragi naankhati will be ready in 10 to 15 minutes. It will take time depending on how thick the tawi is under the pan. Maximum 15 minutes.
In the same way, keep the rest of the naankhatai in a thick kadai and bake it. After heating the pan, it will take 20 to 25 minutes on low heat.
Ragi nankhatai is ready to serve