Ragi Nankhatai | Ragi cookies | Indian style Finger Millet Shortbread Cookies

‘Nankhatai’ is the most popular Indian version of shortbread cookies. These are melt in mouth with rich flavor and aroma of cardamom,pistachios and butter.

I took inspiration from that and instead of using All Purpose flour I used Ragi flour and Oats. This is a diabetes friendly recipe. I used less than 1/4 cup (50gms. approx) of sugar while preparing these cookies. Being festive season it is very hard to stick to diet and its very hard to control temptation too 🙂 Hence this recipe comes in handy for those who wanted to have guilt free snack. I have even used very less quantity of ghee. I used some coconut oil instead.

I didn’t have pistachios today hence couldn’t use it for decorating the Nankhatai. If you have pistachios, kindly ground them to a coarse powder and then sprinkle on top of cookies before baking.

Print Recipe

Ragi Nankhatai | Ragi cookies | Indian style Finger Millet Shortbread Cookies

'Nankhatai' is the most popular Indian version of shortbread cookies. These are melt in mouth with rich flavor and aroma of cardamom,pistachios and butter.

Course

snack

Cuisine

indian

Prep Time

20 minutes

Cook Time

30 minutes

Servings

piece

Ingredients

• 1 cup Ragi Flour
• 1/4 cup Oats Rolled (55gms)
• 1/4 cup Sugar
• 1/4 tsp Cardamom Powder
• 2 tbsps + 2 tbsps Ghee (for greasing the hands before shaping the dough)
• 4 tbsps Coconut Oil
• 1/4 tsp Baking Soda
• 1/4 tsp Baking Powder
• 1/4 tsp Vanilla Essence

Course snack Cuisine indian Prep Time 20 minutes Cook Time 30 minutes Servings piece Ingredients 1 cup Ragi Flour 1/4 cup Oats Rolled (55gms) 1/4 cup Sugar 1/4 tsp Cardamom Powder 2 tbsps + 2 tbsps Ghee (for greasing the hands before shaping the dough) 4 tbsps Coconut Oil 1/4 tsp Baking Soda 1/4 tsp Baking Powder 1/4 tsp Vanilla Essence

Instructions

1. In a non stick pan, dry roast ragi flour on a low flame for up to 2-3 minutes. Remove from pan and allow it to cool

   
2. Melt 2 tbsp ghee and mix it with coconut oil together and keep it aside.
3. Grind Oats and sugar to a fine powder.
4. Take a wide bowl and first add the Ragi flour.
5. Then add oats+ sugar powder, baking soda,baking powder,cardamom powder and vanilla essence.

   
6. Mix everything together and then start adding melted ghee+coconut oil.

   
7. First it will be crumbly in texture and later if you start shaping them slowly, they will become a stiff dough.Do not add water.

   
8. If you find the mixture a bit dry, then add extra melted ghee or coconut oil.

   
9. Divide the dough into small balls and just try to make tiny discs from them.
10. The discs has to be a bit thick. So don't flatten them too much.
11. In a baking tray, align the discs with some space between each other.
12. Make a criss cross pattern on top of these cookies and fill them Pistachio powder or Cashewnut powder or any topping of your choice.

    
13. I used some desiccated coconut and almond flakes.
14. Bake in the preheated oven (180c) for 15 minutes. Since I am using a Gas Oven I baked at Gas Mark 4 for 15 minutes.

    
15. If you leave it bit longer the cookies might become a harder. So just ensure that they aren't overcooked.
16. Remove from the oven, let them cool before transferring to an airtight container.
17. Yummy Ragi Oats Nankhatais are ready to be served.