ReshKitchen

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.

Coursesnack
Cuisineindian

Servings	Prep Time
12piece	20minutes

Cook Time

30minutes

Servings	Prep Time
12piece	20minutes

Cook Time

30minutes

Ingredients

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

Instructions

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
Melt 2 tbsp ghee and mix it with coconut oil together and keep it aside.
Grind Oats and sugar to a fine powder.
Take a wide bowl and first add the Ragi flour.
Then add oats+ sugar powder, baking soda,baking powder,cardamom powder and vanilla essence.
Mix everything together and then start adding melted ghee+coconut oil.
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.
If you find the mixture a bit dry, then add extra melted ghee or coconut oil.
Divide the dough into small balls and just try to make tiny discs from them.
The discs has to be a bit thick. So don’t flatten them too much.
In a baking tray, align the discs with some space between each other.
Make a criss cross pattern on top of these cookies and fill them Pistachio powder or Cashewnut powder or any topping of your choice.
I used some desiccated coconut and almond flakes.
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.
If you leave it bit longer the cookies might become a harder. So just ensure that they aren’t overcooked.
Remove from the oven, let them cool before transferring to an airtight container.
Yummy Ragi Oats Nankhatais are ready to be served.