Whole Wheat Nankhatai | Atta Nankhatai

5 from 15 votes

Whole Wheat Nankhatai | Atta Nankhatai

Wheat Nankhatai is a delicious, melt-in-mouth cookie or shortbread biscuit with a delicate nutty flavor. These cookies are perfect accompaniments for any tea party, mithai for festivals like Diwali, Navratri, Eid, Ramzan, and can also be given as a personalized gift to your family and friends during Christmas holidays or any time of the year

Prep Time10

Cook Time20

Total Time30

Course: Desserts, snacks, sweets

Cuisine: Indian, north indian, South Indian

Servings:

Calories: 155kcal

Author: Kushi

Ingredients

1 ½ cups Whole wheat flour or Atta
⅔ cup Ghee or Vegetable shortening or Vanaspati Dalda for vegan version
¾ teaspoon Baking soda
¾ cup Sugar , fine granulated or powdered. Check tips.
½ teaspoon Cardamom powder
⅛ teaspoon Salt optional
15 Almond or Badam for garnish, optional

Instructions

Step I

In a bowl, combine flour, ghee or shortening, baking soda, sugar, cardamom powder, and salt to form a dough. Note that I have not added any water while forming the dough.
1 ½ cups Whole wheat flour, ⅔ cup Ghee, ¾ teaspoon Baking soda, ¾ cup Sugar, ½ teaspoon Cardamom powder, ⅛ teaspoon Salt
Vegetable shortening or ghee binds everything together.
Cover it and keep it aside for atleast 30 minutes. This cookie dough is so tasty, make sure not to finish it off before putting it to bake :-)

Step II

Preheat the oven to 300 degrees F / 148 degrees C.
Form golf size balls from the dough and press to flatten it slightly. Place an almond at the center of each nankhatai.
15 Almond
Keep it in greased pan or baking tray lined with parchment paper or on a silicone mat.
Bake these cookies for about 18 to 22 minutes or until the bottom turns golden brown in color. Check the tip section.
Allow it to cool down for about 10 – 15 minutes – cookies will crisp up upon cooling.
Wheat Nankhatai is now ready. Serve with cup of coffee / tea and enjoy.

Notes

In USA, fine granulated sugar is readily available in market. In India, sugar which we use at home is coarse, so grind it in mixer to get it to powdered form before adding it to form the nankhatai dough. This powdered sugar is different from confectioners sugar.
Preheat the microwave oven to convection mode 180 degree c. Then bake nankhatais for 15-20 mins or until it’s done.
You can also check out my variations to nankhatai like traditional Nankhatai, Ragi Nankhatai
Baking time of the cookie may vary depending on the size of the cookie and the oven. You might feel the cookies are still soft. But remove when you see golden brown color at the bottom.
Do not remove the cookies from the baking pan till it cools down completely else these cookies going to break apart.
See that your dough is not too dry. Add a teaspoon of milk (or more) to increase the moisture.
For those who want to use ghee, make sure you use them in semi solid state or even use butter at room temperature (semi solid state). The texture of cookies and time for baking may vary accordingly. I have tried making it with ghee and dalda and both tastes great!
To make these cookies vegan use dalda and non vegans use ghee or brown butter

Nutrition