Nankhatai (an Indian biskoot original)

Diwali is a perfect excuse for an Indian biskoot! Or traditionally know as #nankhatai and this has to be up there as one of my all time favourites when it comes to Diwali treats.

This recipe is a slightly healthier Ayurvedic take on this Indian shortbread which originated in North India. My version is made with organic wholewheat flour, jaggery and ghee. This one is not vegan or gluten free but you can easily substitute the ingredients. 

Think - shortbread meets biscotti with a punch of aromatic sweet spices. I love the soft crumby texture and it’s perfect with #masalachai at teatime. I’m all about ‘the quick and easy to make’ and that they are if you have the ingredients.

Ingredients:
1 cup (125gm) organic wholewheat flour
¼ cup (40gm) gram flour (chickpea)
½ teaspoon baking soda
1 teaspoon baking powder
2 tbsp (20gm) fine semolina
⅛ teaspoon nutmeg powder
½ tsp cardamom powder
½ cup melted ghee (80 gm)
½ cup (100gm) jaggery sugar
½ tbsp yogurt
1 tbsp milk (any)

Method:

• Mix all the dry ingredients in a bowl

• Add the melted ghee and mix well

• Add the yoghurt and bind

• Add milk as needed to bind. The mix should be bind but still have a slight crumbly texture. Do not kneed. If your mix feels too crumbly then add a little milk.

• Grease a baking tray

• Roll shape into 12 equal flat balls in your hands 

• Place the ball with plenty of space in between as they will expand

• Oven bake for 25 minutes at gas mark 3-4 (180c) until golden brown

• Remove and cool on a wire rack

• Eat and enjoy and store the rest in an airtight container 

• For texture - Think - shortbread meets biscotti.