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Multigrain Nankhatai

VIEWS 704
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Energy (kcal) - 203

Protein (g) - 3.8

Carbohydrate (g) - 43

Fat (g) - 3.2

Khyati's Health-O-Meter Says:

This recipe is loaded with healthy nutrients such as fiber, and vitamins as it is made using ragi, whole wheat flour, oats, and cornflakes. Addition of elaichi enhances its taste.

INGREDIENTS:
  • Ragi - 10 g
  • Wheat flour - 10 g
  • Oats - 10 g
  • Maida - 1 tsp [Just for binding]
  • Plain corn flakes - 10 g [crush it & add]
  • Sugar - 10 g [crush it & add]
  • Elaichi seeds - 2 nos.
  • Clove - 3 
  • Cooking oil - ½ tsp
  • Baking powder - ¼ tsp
DIRECTIONS:
Step 1 Powder the sugar in the mixer along with elaichi seeds & cloves. Sieve and set aside. Step 2 Powder the oats and mix all the flours together. Step 3 Heat it in the oven for 1-2 minutes. This is the most important step. If u forget to roast the flours, you get a raw odour in the biscuit. Step 4 Now take the cooking oil in a wide bowl and add the baking powder. Whisk well with your hands for 10 minutes. Step 5 Then add the sugar mixture and flour. Step 6 Crush the cornflakes with your hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.) Step 7 Mix it well and knead a soft, pliable, like chapati dough. The dough should not be hard. It may crumble a little but no problem but if you knead well, it will be soft & it'll be tight. Step 8 Now take little dough and make small, flat balls out of it. If you have cookie cutters, shape it as u desire. Step 9 Preheat the oven for 180 C. Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180 C convection mode. Step 10 The biscuits will rise slightly and the culour turns. Step 11 Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to coul completely. Store in an air-tight box. Step 12 Delicious, mouthwatering, flavorful biscuits are ready to serve.NOTE: Store the biscuits in an airtight container. Its shelf life is 15 days.
Recipe Category:
Cookies
Recipe Title:

Multigrain Nankhatai

Recipe Views:
704
Recipe Type:
Veg
Recipe Kcal:
203

Energy
(kcal)

3.8

Protein
(g)

43

Carbohydrate
(g)

3.2

Fat
(g)

Khyati's
Health-O-Meter Says:

This recipe is loaded with healthy nutrients such as fiber, and vitamins as it is made using ragi, whole wheat flour, oats, and cornflakes. Addition of elaichi enhances its taste.

INGREDIENTS:
  • Ragi - 10 g
  • Wheat flour - 10 g
  • Oats - 10 g
  • Maida - 1 tsp [Just for binding]
  • Plain corn flakes - 10 g [crush it & add]
  • Sugar - 10 g [crush it & add]
  • Elaichi seeds - 2 nos.
  • Clove - 3 
  • Cooking oil - ½ tsp
  • Baking powder - ¼ tsp
DIRECTIONS:
Step 1 Powder the sugar in the mixer along with elaichi seeds & cloves. Sieve and set aside. Step 2 Powder the oats and mix all the flours together. Step 3 Heat it in the oven for 1-2 minutes. This is the most important step. If u forget to roast the flours, you get a raw odour in the biscuit. Step 4 Now take the cooking oil in a wide bowl and add the baking powder. Whisk well with your hands for 10 minutes. Step 5 Then add the sugar mixture and flour. Step 6 Crush the cornflakes with your hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.) Step 7 Mix it well and knead a soft, pliable, like chapati dough. The dough should not be hard. It may crumble a little but no problem but if you knead well, it will be soft & it'll be tight. Step 8 Now take little dough and make small, flat balls out of it. If you have cookie cutters, shape it as u desire. Step 9 Preheat the oven for 180 C. Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180 C convection mode. Step 10 The biscuits will rise slightly and the culour turns. Step 11 Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to coul completely. Store in an air-tight box. Step 12 Delicious, mouthwatering, flavorful biscuits are ready to serve.NOTE: Store the biscuits in an airtight container. Its shelf life is 15 days.
Recipe Title: Multigrain Nankhatai
Recipe Category: Cookies
Recipe Views: 704
Recipe Type: Veg
Recipe Kcal:

Energy 203 (kcal), Protein 3.8 (g), Carbohydrate 43 (g), fat 3.2 (g).





Khyati's
Health-O-Meter Says:

This recipe is loaded with healthy nutrients such as fiber, and vitamins as it is made using ragi, whole wheat flour, oats, and cornflakes. Addition of elaichi enhances its taste.

INGREDIENTS:
  • Ragi - 10 g
  • Wheat flour - 10 g
  • Oats - 10 g
  • Maida - 1 tsp [Just for binding]
  • Plain corn flakes - 10 g [crush it & add]
  • Sugar - 10 g [crush it & add]
  • Elaichi seeds - 2 nos.
  • Clove - 3 
  • Cooking oil - ½ tsp
  • Baking powder - ¼ tsp
DIRECTIONS:
Step 1 Powder the sugar in the mixer along with elaichi seeds & cloves. Sieve and set aside. Step 2 Powder the oats and mix all the flours together. Step 3 Heat it in the oven for 1-2 minutes. This is the most important step. If u forget to roast the flours, you get a raw odour in the biscuit. Step 4 Now take the cooking oil in a wide bowl and add the baking powder. Whisk well with your hands for 10 minutes. Step 5 Then add the sugar mixture and flour. Step 6 Crush the cornflakes with your hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.) Step 7 Mix it well and knead a soft, pliable, like chapati dough. The dough should not be hard. It may crumble a little but no problem but if you knead well, it will be soft & it'll be tight. Step 8 Now take little dough and make small, flat balls out of it. If you have cookie cutters, shape it as u desire. Step 9 Preheat the oven for 180 C. Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180 C convection mode. Step 10 The biscuits will rise slightly and the culour turns. Step 11 Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to coul completely. Store in an air-tight box. Step 12 Delicious, mouthwatering, flavorful biscuits are ready to serve.NOTE: Store the biscuits in an airtight container. Its shelf life is 15 days.

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Multigrain Nankhatai - BY KHYATI RUPANI

10 FEB 2018
VIEWS 704
COMMENTS 0

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