Whole Wheat Nankhatai Recipe
a pinch of salt
tsp cardamom powder
tbsp powdered sugar
tsp baking soda
tbsp rice flour
tbsp gram flour
cup whole wheat flour
How to make Whole Wheat Nankhatai Recipe
- Sift the gram flour, whole wheat flour, rice flour, baking soda, and salt. Add the rawa, mix well and place them aside.
- Take sugar in a vessel and add ghee over it. Cream them until they are smooth, fluffy, and soft. Combine the yogurt.
- Whisk well with a wired whisk. Allow the yogurt to completely blend into the mixture.
- Fold the dry ingredients prepared earlier into the wet ones using a spatula. Bring the dough together.
- Season with cardamom powder and keep aside for 10 minutes. Cover the dough with a damp cloth.
- Uncover the dough and make small marble sized balls. Flatten them gently with your palm and sprinkle pistachios. Place them in a greased pan.
- Place the pan in a preheated oven (200 degrees Celsius) for 10 minutes. Bake at 170 degrees Celsius for some 16 minutes until the edges of the cookies are light brown. Make sure they are baked well but avoid over baking the cookies.
- Allow the cookies to cool and store in an airtight container.
It is believed that nankhatai was invented by a Parsi gentleman called Faramji Pestonji Dotivala towards the end of the 16th century. It derived its taste from the traditional Surat sweet called ‘Dal’ as well as the Afghan and Irani cuisines.