Updated: May 30, 2019
I have tried many versions of the all-time favourite Nankhatais. Wanted to give it a slightly healthier turn by bringing in some Ragi (Finger Millet) and whole wheat flour.
Ragi flour is readily available in the market. I used store bought organic ragi flour and lightly roasted it with a few drops of ghee.
1/2 Cup lightly roasted Ragi flour
1/2 Cup Wheat flour
1/3 Cup Plain flour
1/4th cup ghee
1/4th cup butter
1/4th cup yogurt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4th teaspoon salt
1/2 cup powdered sugar
1/3 teaspoon cardamom powder - optional
almond slivers to decorate - optional
In a bowl mix all dry ingredients together - Ragi, whole wheat and plain flour, baking powder, baking soda and salt.
In a bigger bowl, beat butter and ghee together. Use both at room temperature.
Once the butter is light, beat in sugar till soft peaks form.
Gradually add dry ingredients and fold in till the batter starts coming together.
Add yogurt Add cardamom powder.
Knead softly with hands.Divide into 25-30 balls, shape and flatten the tops with your fingers.
The Nankhatais will spread/rise when baked so keep space between adjacent on the baking tray.
Bake for 18-20 mins at 180 degrees
Check the underside, if they look uncooked, turn and bake for 2-3 mins.
Remove from oven when they are still not fully firm.
Cool down on wire rack
As the Nankhatais cool they will become crunchy and get their classic melt-in-the-mouth texture.If overbaked, they tend to become hard on cooling.