Ragi Nankhatai| Millet Nankhatai
baking cookies Recipes

Ragi Nankhatai|Millet Nankhatai

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Treat yourself to this healthy and delicious ragi nankhatai|millet nankhatai. They’re like yummy twists on classic nankhatai cookies, made with a special flour called ragi which is packed with good things like fiber, protein, and vitamins, so you can enjoy a delicious treat that’s good for you too!

There’s something truly special about Nankhatai, a beloved Indian cookie. The way they crumble softly and melt in your mouth is pure bliss. 

Classic nankhatai is a timeless treat that holds a special place in many hearts, even with all the other flavor options out there.

I’ve been exploring millet flour in both sweet and savory dishes (check out my YouTube channel!), but ragi flour truly shines when it comes to desserts, It has a very unique flavor that is nutty, with a hint of earthiness, and is slightly sweet.

These finger millet cookies or ragi nankhatai are the perfect after-school treat, for tea time, or whenever you have a sweet tooth.

Do try this recipe and share your feedback with me, Follow us on PinterestInstagram & YouTube.

Ingredients

Ghee– Use homemade or store-bought ghee, whatever is available in your kitchen pantry. Ghee can be replaced with melted butter but ghee is the first preference as it adds flavor and aroma to the cookies.

Sugar- I have used khaand also known as unrefined sugar in English, It is of light brown color and is easily available in India. It can be replaced with regular white sugar or powdered jaggery.

Flour- ragi flour or finger millet flour, wheat flour, and gram flour.

Other- cardamom powder, baking powder, warm milk, and pumpkin seeds.

How to make ragi nankhatai

Add 1/3 cup ghee and 1/2 cup khaand (unrefined sugar) to a mixing bowl, and whisk it until well combined. It will take 1 to 2 minutes to mix with a manual whisk.

Note: white sugar or powdered jaggery can be replaced instead of khaand or unrefined sugar.

How to make ragi nankhatai

Now sift together 1/2 cup ragi flour (finger millet flour), 1/4 cup wheat flour, and 1/4 cup besan (gram flour). Then add 1/4 tsp cardamom powder and 1/4 tsp baking powder.

Note: wheat flour can be replaced with all-purpose flour.

Sifting millet flour for cookies

Mix it well with your hands or a spatula and a sand-like mixture will be formed. Then add warm milk and knead it into a dough.

Note: do not add all the milk at once while kneading a dough, use milk as required or until a dough is formed. If the dough gets sticky then add a few spoons of wheat flour.

Ragi nankhatai dough

Pinch out a small dough portion, shape it into balls, and arrange them on a baking tray lined with parchment paper. Place pumpkin seed on each dough ball in the center, chopped nuts or a seed of your choice can be used instead of pumpkin seed.

Bake it in a preheated oven at 180 degrees for 25 to 30 minutes or until the ragi nankhatai is cooked.

Unbaked cookies topped with seeds

These Ragi Nankhatai|Millet Nankhatai cookies are softer and while baking your home will be filled with gram flour, ghee, and cardamom aroma and the aroma is also a sign that the cookies are almost done.

Store it in an airtight container and enjoy. 🙂

Top tips

  • Do not over-knead the dough as it can lead to tough cookies.
  • I have used room-temperature melted ghee for the cookies, in case you get confused while cooking. If you have solid ghee, melt it, measure it, let it come to normal room temperature, and use it.
  • The baking time of the cookies varies depending on the oven/OTG and the size of the cookies. Bake the nankhatai until light golden brown.
  • You can make different variations for this ragi nankhatai which is chocolate flavor by adding cocoa powder, and kesar pista flavor by adding kesar thread in warm milk then knead the dough with it and top the cookies with chopped pistachios, likewise, you can add your twist and make different variation.

FAQs

Are millet cookies healthy?

Millet cookies are a healthier alternative to regular cookies as it is high in nutrients and fibers and has a lower glycemic index.

Can I use finger millet flour for baking?

Yes, finger millet flour has a very unique taste and is perfect for baking. Here are a few recipes you can try – ragi flour brownies, ragi ladoo, ragi waffles, and ragi cake.

Can I bake ragi nankhatai in an air fryer?

Yes, bake it in a preheated air fryer at 170 C for 15 to 20 minutes.

Other recipes you might like

Nankhatai recipe in OTG

Coconut nankhatai recipe

Yield: 16 cookies

Ragi Nankhatai|Finger Millet Cookies

Ragi Nankhatai| Millet Nankhatai

Treat yourself to this healthy and delicious ragi nankhatai|millet nankhatai. They're like yummy twists on classic nankhatai cookies, made with a special flour called ragi which is packed with good things like fiber, protein, and vitamins, so you can enjoy a delicious treat that's good for you too!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1/3 cup ghee
  • 1/2 cup khaand (unrefined sugar)
  • 1/2 cup ragi flour (finger millet flour)
  • 1/4 cup besan (gram flour)
  • 1/4 cup wheat flour
  • 1/4 tsp baking powder
  • 1/4 tsp cardamom powder
  • warm milk (as required)

Instructions

    • Add 1/3 cup ghee and 1/2 cup khaand (unrefined sugar) to a mixing bowl, and whisk it until well combined. It will take 1 to 2 minutes to mix with a manual whisk.
    • Note: white sugar or powdered jaggery can be replaced instead of khaand or unrefined sugar.
    • Now sift together 1/2 cup ragi flour (finger millet flour), 1/4 cup wheat flour, and 1/4 cup besan (gram flour). Then add in 1/4 tsp cardamom powder and 1/4 tsp baking powder.
    • Note: wheat flour can be replaced with all-purpose flour.
    • Mix it well with your hands or a spatula and a sand-like mixture will be formed. Then add warm milk and knead it into a dough.
    • Note: do not add all the milk at once while kneading a dough, use milk as required or until a dough is formed. If the dough gets sticky then add a few spoons of wheat flour.
    • Pinch out a small dough portion, shape it into balls, and arrange them on a baking tray lined with parchment paper. Place pumpkin seed on each dough ball in the center, chopped nuts or a seed of your choice can be used instead of pumpkin seed.
    • Bake it in a preheated oven at 180 degrees for 25 to 30 minutes or until the ragi nankhatai is cooked. These cookies are softer and while baking your home will be filled with gram flour, ghee, and cardamom aroma and the aroma is also a sign that the cookies are almost done.
    • Store it in an airtight container and enjoy. 🙂

    Notes

      • Do not over-knead the dough as it can lead to tough cookies.
      • I have used room-temperature melted ghee for the cookies, in case you get confused while cooking. If you have solid ghee then melt it, measure it, let it come to normal room temperature then use it.
      • The baking time of the cookies varies depending on the oven/OTG and the size of the cookies. Bake the nankhatai until light golden brown.
      • You can make different variations for this ragi nankhatai which is chocolate flavor by adding cocoa powder, and kesar pista flavor by adding kesar thread in warm milk then knead the dough with it and top the cookies with chopped pistachios, likewise, you can add your twist and make different variation.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 11mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 1g

    All information presented are intended for informational purposes only.

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