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May 14, 2012

MULTIGRAIN BISCUITS / NANKHATAI – NO EGG , NO BUTTER WITH STEP BY STEP PICS


MULTI GRAIN BISCUITS

This is my first post on baking recipes.Thanks a ton to my neighbour for teaching me this wonderful biscuit. I had tried this so many times. It never flopped.. Its a keeper. Usually nankhatai is made with maida & vanaspathi.First time i too tried only with maida & vanaspathi/ ghee. It tasted gr8 , jus melted in my mouth. But as we all know maida , vanaspathi  are not advisable to eat , i thought of using a combination of wheat , ragi flour , powdered oats and i replaced vanaspathi with cooking oil . It was excellent. I couldnt find any difference in the taste & texture. Do try this multigrain nankhatai , i am sure u’ll love this. Its a fool proof recipe. I’ve tried to give the exact measurements. Please adjust the amount of oil if necessary..Also u can c the picture of the biscuit i made with wheat flour and little maida.Try whichever u like. Smile

wheat flour nankhatai


INGREDIENTS
Yields 20- 25 biscuits
  • Ragi flour – 1/2 cup
  • Wheat flour – 1/2 cup
  • Oats – 1/4 cup
  • Maida – 1/8 cup (just for binding) (half of 1/4 cup)
  • Plain Corn fakes – fistful (crush it and add ) (optional)
  • Sugar – 1/2 cup +  2 - 3 tbsp ( usually flour & sugar ratio is 2:1)
  • Elachi seeds – 2 nos
  • Cloves – 3 nos
  • Cooking oil – 1/4 cup + 1/8 cup
  • Baking powder – 1/2 tsp


METHOD
  1. Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and  set aside.biscuit step 1
  2. Powder the oats and mix all the flours together. Heat it in the oven for 1-2 mins.This is the most imp step . If u forget to roast the flours , u get a raw smell in the biscuit.
  3.     step2step4
  4. Now take the cooking oil in a wide bowl and add the baking powder.Whisk well with ur hands for 10 mins . step3
  5. Then add the sugar mixture and flour.Crush the cornflakes with ur 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.).. Mix it well and knead a soft , pliable, dough like chapathi dough. Dough should not be hard. It may crumble a little but no problem but if u knead well, it will be soft & it’ll be tight.step6
  6. Now take little dough and make small , flat balls out of it. If u have cookie cutters,shape it as u desire.step7step8
  7. Preheat the oven for 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 mins in 180c convection mode.
  8. The biscuits will raise slightly and the color turns ..
  9. Give a standing time of 10 mins inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box.
  10. .step9
          Delicious, mouth watering , flavourful biscuits are ready to serve with coffee/tea.It just melts in ur mouth.. !!


Points to be noted:
  • Roast the flours together in oven for 1- 2 mins in microwave mode. U’ll get a nice aroma. Mix well , break lumps if any and then add it to sugar.
  • Adjust the baking time as per ur oven. Mine took exactly 25 mins. Keep an eye after 15 mins of baking. Over baking may lead to hard , burnt biscuits. Also under baking  gives a raw , uncooked smell.It wont come out of the tray easily.It will break.In this condition , keep it for 5-10 more minutes. U’ll get it right.Little cracks may come , no probs..
  • If u want to add ghee or vanasapathi , just replace the cooking oil with it. The  quantity would be the same ( may be little less)
  • Usually in bakeries, they add vanaspathi/ Dalda.
  • While kneading the dough , it shouldn’t be too crumble in nature.Add more oil if necessary. U should be able to make the flat balls without cracks.Roll it tight and make balls.(The procedure is same as we make for gulab jamuns )
  • Don’t forget to add cloves.This gives the bakery flavour.
  • Adding cornflakes is purely optional .
  • I have added oats .So u may feel the biscuits are too soft. If u want , skip the oats and use wheat & ragi flour with little maida.
  • Store the biscuit in an air tight container.Its shelf life is 15 days..

31 comments:

  1. Lovely nankhattis and quite an interesting recipe withoutbutter too. Thanks for sharing. Will try soon

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  2. wonderful one w/o butter.. love it..

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  3. healthy and delicious recipe chitra:)
    thx. for sharing.

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  4. Delicious n crispy nankhatis...

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  5. very healthy n delicious nankathai...looks perfect n yumm

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  6. Definitely a guilt free nankhattais,quite addictive.

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  7. Nice health biscuits, looks superb..

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  8. so wonderful. looks awesome. bookmarked

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  9. Healthy and yum,they look wonderful.

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  10. wonderful n healthy biscuits!!

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  11. Healthy recipe..never tried making nankathais with wheat flour.

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  12. These are incredibly cute! I've been trying to find recipes that use whole wheat flour and this looks perfect! Yum!

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  13. Super yum and makes me drool

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  14. Healthy & tempting cookies!!
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  15. delicious and healthy biscuits... butterless as well... will surely give this a try...
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  16. having tasted the one u brought I am sure this version also tastes great like that. wonderful bake!

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  17. That's very interesting & healthy recipe. Looks really good!

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  18. The mulitigrain nankhatai with no eggs,sounds interesting n delicious dear!!
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  19. These were the first cookies I tried making too... looks great.

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  20. healthy n yummy nankhatai, awesome prep :-)

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  22. Hi,

    I would love to make this. Please tell me " Is it possible to use yogurt or applesauce in lieu of the oil " to make it more healthier ?

    Thanks,
    Anusha

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  23. I did go ahead and make it... AMAZING !!!! Do let me know whether I can use yogurt / greek yogurt for half of the quantity of ghee mentioned.

    Thanks,
    Anusha

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  24. Hi anusha ,
    I have not tried with yoghurt or applesauce. I think u can use applesauce instead of oil.Try replacing half of the quantity of oil..Do try and let me know the results :)

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  25. Thank you for the recipe I was look for it for very long time.

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  26. These seem very interesting, as I am trying baking from unrefined ingredients these days. Could you please clarify a few things? Is ragi the same as baajra ? Also, when you say wheat flour, do you mean says, or wholewheat like they have in the US etc? I'm hoping you mean good old aata:) one more thing. Provided you are using aata, could I use that instead of ragi? As in, aata with a little maida, n may be oats?

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    Replies
    1. Ragi is finger millet. This is different from bajra.. The atta i mentioned here is the one we use for making roti.. U can try this biscuit with either ragi or wheat flour alone with little maida for binding.. Hope i cleared ur doubts. Do try n let me know ur feedback :)

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