Ragi Nankhatai

Craving a sweet bite that’s both wholesome and irresistibly crunchy? Try our Ragi Nankhatai – a buttery, cardamom‑kissed biscuit that blends ragi flour, whole wheat, and a splash of jaggery for a darker, firmer finish. With just a 15‑minute chill and a quick 13‑minute bake (or a 20‑minute stovetop trick), you’ll have an eggless, maida‑free treat ready in under an hour.

Ingredients

• ½ cup ghee (room temperature, not melted)
• ½ cup powdered sugar or jaggery powder (jaggery gives a darker colour and slightly firmer texture)
• ½ cup ragi flour (finger millet flour)
• ½ cup whole wheat flour
• ¼ tsp baking powder
• 1/8 tsp baking soda
• A pinch of cardamom powder (optional, for that classic bakery touch)

Instructions

1. Cream ghee and sugar/jaggery together in a bowl until light and fluffy.
2. Add ragi flour, whole wheat flour, baking powder, baking soda, and cardamom if using.
3. Mix everything into a soft dough. If it feels too dry, rest it for a few minutes — it will come together.
4. Chill the dough in the fridge for 15 minutes.
5. Shape into small balls, flatten slightly, and place on a baking tray or steel plate.

To Bake in Oven:

• Preheat oven to 180°C
• Bake for 13-15 minutes or until the bottom is lightly golden
• Cool completely to let them crisp up

To Cook in Kadhai or Pressure Cooker:

• Add salt to the base of a thick-bottomed cooker or kadhai and preheat for 10 mins on low flame (lid on; no whistle if using cooker)
• Place the biscuits on a stand or plate inside
• Cover and cook for 20–25 mins on low flame
• Cool completely before storing

✅ Eggless ✅ No Maida ✅ Can be made without oven