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


Step 1
Powder the sugar in the mixer along with elachi 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 imp step. If u forgets to roast the flours, you get a raw smell 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, 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.
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 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180c convection mode.
Step 10
The biscuits will rise slightly and the color turns.
Step 11
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.
Step 12
Delicious, mouthwatering, flavorful biscuits are ready to serve.
Step 13

NOTE:Store the biscuit in an air tight container. Its shelf life is 15 days.