Whole Wheat And Semolina Nankhatai Recipe
The combination with wheat flour and semolina is a healthier and tastes delicious.
Nankhatai are usually made with all purpose flour but I tried baking them with wheat flour & Semolina which gives them a crumbly and melt in mouth texture. The combination with wheat flour and semolina is a healthier option too. These should be baked only until the edges begin to brown. This will keep the outside crisp with a soft interior. These are delicious when eaten warm or at room temperature.
If you like this recipe, you can also try other Cookie recipes such as
- 1-1/4 cup Whole Wheat flour
- 1/2 cup Sooji (Semolina Rava)
- 3/4 cup Ghee , melted (you may add more if the dough becomes dry)
- 3/4 cup Sugar , powdered (add more if sugar is less sweet)
- Baking soda , a pinch
Directions for Whole Wheat And Semolina Nankhatai Recipe
To begin making the Whole Wheat And Semolina Nankhatai recipe, preheat oven to 150°C.
In a bowl, add whole wheat flour, semolina and baking soda. Mix everything properly.
Mix ghee and powdered sugar with a spoon in another bowl. Add the dry ingredients to make a dough. Keep this dough to rest in a cool place for 20 minutes.
After resting, the dough might become dry when you'll need to add 1-2 spoons of ghee.
Make small balls (similar to peda) of the dough and flatten them.
Arrange on a greased baking cookie tray and bake for 15-20 minutes or till the nankhatai turns golden.
Soni is an Indian Food Blogger based in Bahrain, and she blogs at Soni’s Kitchen. Since childhood, she has been hooked to cooking and would help out her mother in the kitchen. She makes the most of her time baking, blogging, clicking pictures and of course eating different types of cuisines and experimenting in her kitchen. She loves to share traditional recipes inspired from her mother, tried and tasted by her, family and friends.