Melt in mouth whole-wheat healthy nankhatai or shortbread biscuits which can be made in a jiffy. I’ve demonstrated the process of baking in the oven as well as on a stove-top in the video.

Nankhatai are shortbread biscuits, originating from the Indian subcontinent, popular in Northern India and Pakistan.

Ingredients for Whole-wheat Nankhatai:

Ghee/Clarified butter – ½ Cup
Powdered Sugar – ¼ Cup
Whole-wheat flour – 1 Cup
Chickpea flour/Besan – 2 Tbsp
Semolina/Suji – 2 Tbsp
Baking Powder – 1 Tsp
Cardamom Powder – ½ Tbsp
Saffron – a pinch

Method:

1. Take ghee and powdered sugar in a bowl. Whisk it well for 5 minutes.
2. Now add whole-wheat flour, semolina, chickpea flour, cardamom powder, baking powder and saffron to the mixture.
3. Knead well until all ingredients come together.
4. Make small flat round balls from the dough. Use a tablespoon to measure and get equal shapes.
5. Make a mark on the dough balls or simply press it and put some pistachio powder. They are ready to bake now.
6. For stovetop method: put salt in a wide pan.
7. Cover with lid and preheat for 5 minutes on low heat.
8. After 5 minutes, put a trivet/stand and place the nankhatai plate. (Medium heat)
9. Cover & bake for 20-25 minutes. Baking time may vary, please keep checking.
10. Cool completely before serving.
11. For oven baking: Bake in a pre-heated oven at 180°C OR 350°F for 20-25 minutes. Baking time may vary, please keep checking.
12. Cool completely before serving.

Happy Cooking! ☺