Barley Nankhatai
Hello everyone. First of all, very warm Diwali wishes to all of you. I am sure most of you would be busy preparing sweets and savouries for your friends and family. Let me add a bit from my end 🙂 Here are some healthy refined flour free nankhatais. Well, these are not very crumbly like the all purpose flour ones. Also, I have used organic cane sugar instead of the regular whole sugar.
My this week’s favourite flour is barley 🙂 Planning to try out few more recipes with it. As I always mention, my family isn’t much of sweet lovers, hence I hesitate to try out cakes n other easily perishable stuffs. On such occasions, cookies are a savior. They do last longer and these days atleast my hubby will try out if anything comes with a label “healthy and without any refined flour or sugar”.
Moreover, these are just mildly sweet and just perfect with your evening cuppa. You can double the recipe and make a huge batch. I have used my 240 ml cup. You can refer my other nankhatai recipes for more tricks n tips while making these shortbread kind of cookies. You can see a variety of nankhatais on the blog ranging from all purpose flour to gluten free ragi.
Ingredients:
- Barley flour 50 gm
- Besan 20 gm
- Semolina 10 gm
- Salt a pinch
- Cane sugar 50 gm
- Ghee 70-75 gm
- Cardamom powder 1/2 tsp
- Almond slivers as required
Method:
- Line a baking tray with parchment paper and keep it ready.
- Preheat the oven at around 160-170 degree Celsius for ten minutes.
- Mix together barley flour, besan (chickpea flour), semolina and a pinch of salt.
- Take thick ghee (if its melted, refrigerate it for few minutes) in another bowl and add sugar to it. (If the sugar granules are big, pluse them in a mixer for few minutes). I pulsed the sugar and few cardamom seeds in the mixer for few seconds.
- Cream the ghee and sugar till it’s light and fluffy.
- Transfer the dry ingredients into the above mixture and combine to form a dough. Do not knead the dough or else the cookies will turn hard. Also we do not want to activate the gluten.
- If the dough appears too dry, add a teaspoon of ghee. If it’s too soft, refrigerate for few minutes.
- Take small portion of the dough and shape them into smooth balls.
- Press gently and sprinkle some finely chopped almonds or pistachios.
- Arrange these on the baking tray and bake for 18-20 minutes.
- Remove the tray from the oven and allow the cookies to rest on the tray for 4-5 minutes.
- Transfer onto a cooling rack and cool completely.
- Store in airtight containers and enjoy these during this festive season.
