Whole Wheat Nankhatai Recipe (Atta nankhatai)

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.