Whole wheat nankhatai recipe – it is made from whole wheat flour (atta), ghee (clarified butter), sugar and flavored with cardamom seeds powder.
This atta nankhatai has a sweet taste with a nutty flavor from whole wheat flour. Also, the cardamom powder is added in it which complements the other flavors very well. In short, they taste good even though made from chapati atta.
The texture of the whole wheat nankhatai is the same as nankhatai made from all purpose flour. They are crispy, crunchy and melt in your mouth kind.
As promised, here I am with nankhatai recipe made with chapati atta. About a week back I made atta nankhatai, the same day I made chocolate nankhatai too. I packed both of them in a container and bring that here in Canada. I and hubby enjoyed them with morning tea/coffee for the next few days.
Not only on Diwali or festival, but you can also make this any time of the year. Because these are healthier than made from maida.
How to make whole wheat nankhatai?
1) Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Line a baking tray or cookie sheet with parchment paper. Or you can lightly grease it with butter or ghee. Keep it aside.
3) Take whole wheat flour, baking powder and cardamom powder in a bowl.
4) Mix well by using a whisk or spoon.
5) In another bowl, take ghee. Make sure that ghee is in semi solid form, not melted. Otherwise, it won’t cream well with sugar.
6) Now add powdered sugar.
7) Beat it using wire whisk till it is smooth, creamy and light.
8) Then add prepared flour mixture.
9) Now using a spatula, start mixing it.
10) It will look crumbly.
11) Now add milk. start with a half tablespoon. using your hand start mixing it. if needed you can use more milk. I have used 1 ½ tablespoon of total milk.
12) Add only enough milk, so it comes together like a dough. If you have added more milk then the dough will be too soft.
13) Now start shaping into balls and flatten it slightly. This quantity gave me 15 equal sized balls. I have kept the nankhatai plain. If you want you can add garnish with nuts or sliced almonds or pistachios.
14) bake into the preheated oven for 20-22 minutes. Remove the tray from the oven and let them cool for 5 minutes in a tray itself.
15) If you look at the cookie, you won’t see much color on top. But if you look at the bottom, it has a nice golden color. This is just perfect. If over baked the nankhatais then they will become hard like a rock.
16) Then remove them on a cooling rack and let them cool down completely.
This quantity is enough for two of us. But you can double/triple the recipe as needed.
Serving suggestion: Serve them with a cup of tea as a snack along with few other savory Diwali snacks like chivda or crispy masala puri. Or you can just much on the nankhatai as such any time of the day.
Whole Wheat Nankhatai Recipe (Atta Nankhatai)
Ingredients
- 1 cup Whole wheat flour (Chapati atta)
- ½ teaspoon Baking powder
- ¼ teaspoon Green cardamom seeds powder
- 6 tablespoons Ghee (Clarified butter) in semi solid form ** you can use softened room temperature butter as well
- 1/3 cup Powdered sugar (Confectioner’s sugar or icing sugar)
- 1 ½ tablespoon Milk
Instructions
Preparation:
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a baking tray or cookie sheet with parchment paper. Or you can lightly grease it with butter or ghee. Keep it aside.
Making whole wheat nankhatai recipe:
- Take whole wheat flour, baking powder and cardamom powder in a bowl. Mix well by using whisk or spoon.
- In another bowl, take ghee. Make sure that ghee is in semi solid form, not melted.
- Now add powdered sugar. Beat it using wire whisk till it is smooth, creamy and light.
- Then add prepared flour mixture. Now using a spatula, start mixing it.
- It will look crumbly.
- Now add milk. start with a half tablespoon. using your hand start mixing it. if needed you can use more milk. I have used 1 ½ tablespoon of total milk.
- Add only enough milk, so it comes together like a dough.
- Now start shaping into balls and flatten it slightly.
- bake into the preheated oven for 20-22 minutes.
- Remove the tray from the oven and let them cool for 5 minutes in a tray itself.
- Then remove them on a cooling rack and let them cool down completely.
Suata Dalvi
Can these nankatai will stay good for a month
Kanan
I think it stays good for about 15 days
S
I tried the recipe and it turned out very good. How many days do they last?
Kanan
stays fresh upto 10 days.
Kavita
U have mentioned baking powder in ingredients and baking soda in the method. Which one has to be used as these two are different
Kanan
it is baking powder. I have updated the recipe.
Thank you for pointing out the error
Zinal
Hey!
The cookies have come out really well, but they are a little dark from the back …but i had kept it lesser time than what u had told..but still it was dark
My otg has certain markings as to from where u have to bake it ..from top or both sides or down ..i normally bake the things keeping the indicator that says bakes from the lower side …maybe that is problem why it became dark
If you could help, that would be great!
Thanks
Kanan
Sorry, I have no experience cooking in OTG, so I can’t help there.
Check out the manual of your OTG.
reshma
I wanted to know can the same mould be used for making nankaties .I do bake cakes and I have different shapes of mould can I bake nankatie in d same mould or would I need a special tray only for nankaties please do reply
Kanan
I am sorry, I didn’t understand what mould are you talking about.
As you can see in the photos, it can be made in any baking tray or pan