MULTIGRAIN NANKHATAI

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Step 1.
  • Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and set aside.
  • Step 2.
  • Powder the oats and mix all the flours together.
  • Step 3.
  • Heat it in the oven for 1-2 minutes. This is the most imp step. If u forgets to roast the flours, you get a raw smell in the biscuit.
  • Step 4.
  • Now take the cooking oil in a wide bowl and add the baking powder. Whisk well with your hands for 10 minutes.
  • Step 5.
  • Then add the sugar mixture and flour.
  • Step 6.
  • Crush the cornflakes with your hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.).
  • Step 7.
  • Mix it well and knead a soft, pliable, dough like chapattis dough. Dough should not be hard. It may crumble a little but no problem but if you knead well, it will be soft & it'll be tight.
  • Step 8.
  • Now take little dough and make small, flat balls out of it. If you have cookie cutters, shape it as u desire.
  • Step 9.
  • Preheat the oven for 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180c convection mode.
  • Step 10.
  • The biscuits will rise slightly and the color turns.
  • Step 11.
  • Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box.
  • Step 12.
  • Delicious, mouthwatering, flavorful biscuits are ready to serve.
  • NOTE:Store the biscuit in an air tight container. Its shelf life is 15 days.
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