This recipe is loaded with healthy nutrients, fiber and vitamins as it is made using ragi, whole wheat flour, oats and cornflakes. Addition of elaichi enhances its taste.
Ragi – 10g
Wheat flour – 10g
Oats – 10g
Maida – 1 tsp. [Just for binding]
Plain corn flakes – 10g [crush it & add]
Sugar – 10g [crush it & add]
Elaichi seeds – 2 nos.
Clove – 3 nos.
Cooking oil – 1/2 tsp
Baking powder – pinch
Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and set aside.
Powder the oats and mix all the flours together.
Heat it in the oven for 1-2 minutes. This is the most imp step. If u forgets to roast the flours, you get a raw smell in the biscuit.
Now take the cooking oil in a wide bowl and add the baking powder. Whisk well with your hands for 10 minutes.
Then add the sugar mixture and flour.
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.)
Mix it well and knead a soft, pliable, dough like chapattis dough. 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.
Now take little dough and make small, flat balls out of it. If you have cookie cutters, shape it as u desire.
Preheat the oven for 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180c convection mode.
The biscuits will rise slightly and the color turns.
Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box.
Delicious, mouthwatering, flavorful biscuits are ready to serve.
NOTE:Store the biscuit in an air tight container. Its shelf life is 15 days.