Nankhatai is prepared using maida(all purpose flour)and sugar. Healthy Ragi Nankhatai /Finger Millet Cookies is a healthy version where sugar is replaced with jaggery and maida with ragi flour.
Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and “Khatai” from an Afghan word meaning Biscuit.(Source: Wikipedia)
I have tried out different versions of these biscuits and every time I added sugar in it. Then thought of trying out completely guilt free version of nankhatai, and it is all because of ragi nutrition. Replaced maida with Ragi flour and sugar with jaggery powder and it really turned out better then the traditional ones.
Although I have used ragi flour(finger millet flour) , it can be prepared using other whole grain flours like bajra flour(Pearl millet ), jowar flour(Sorghum) to give it more healthy touch. These biscuits can one of the best Teatime snack.
Preparation Time: 15 Minutes
Baking Time : 20 Minutes
Yields :18-20 Cookies
- 65 Grams Ragi Flour/Finger Millet flour
- 18 Grams Wheat flour
- 55 Grams Jaggery Powder/Panela powder
- 50 Grams Marvo
- 1/4 Teaspoon each of cardamom powder and nutmeg powder
- 1/8 Teaspoon Baking Powder
- 10 Ml Milk or water(Use as required)
Mix all the dry ingredients like ragi flour, wheat flour,cardamom and nutmeg powder and baking powder in a bowl.
In a separate bowl, take marvo and with a electric beater set on lowest speed, beat it for few seconds for few seconds. Marvo is bakery shortening used instead of butter to retain the shape and texture. Avoid butter in cookies. It will expand the cookies once baked.
Gradually add jaggery powder and beat till jaggery powder gets mixed well with marvo.
Add the dry ingredients and beat .
Check the consistency of batter . If its too tight(dry) add little milk or water at a time and continue beating till you get a soft dough.
Roll the dough to thin disc using pin.
With round cookie cutter, cut them and place on cookie tray.
If you are using microwave convection oven, set the temperature to 140 C (284 Farenheit). If you are using OTG set the temperature to 160 C (320F) and bake for about 20 to 25 minutes. Make sure you preheat and the baking time will vary depending upon the oven settings.
Remove out . Let them cool down for about 5 minutes and then arrange on cooling rack so that they get cooled evenly. Once cooled, store in airtight container.