info@balancenutrition.in    +91 8928001614     +91 9820792855
  : +91 8928001614
  : +91 9820792855
To Know Your Ideal Body Weight, BMI & Obesity Degree - CLICK HERE          Contact: +918928001614/+919820792855 to know more!

Multigrain Nankhatai

VIEWS 118
Print This

Energy (kcal) - 203

Protein (g) - 3.8

Carbohydrate (g) - 43

Fat (g) - 3.2

Khyati's Health-O-Meter Says:

This recipe is loaded with healthy nutrients such as fiber, and vitamins as it is made using ragi, whole wheat flour, oats, and cornflakes. Addition of elaichi enhances its taste.

INGREDIENTS:
  • Ragi - 10 g
  • Wheat flour - 10 g
  • Oats - 10 g
  • Maida - 1 tsp [Just for binding]
  • Plain corn flakes - 10 g [crush it & add]
  • Sugar - 10 g [crush it & add]
  • Elaichi seeds - 2 nos.
  • Clove - 3 
  • Cooking oil - ½ tsp
  • Baking powder - ¼ tsp
DIRECTIONS:
Step 1 Powder the sugar in the mixer along with elaichi 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 important step. If u forget to roast the flours, you get a raw odour 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, like chapati dough. The 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 180 C. Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180 C convection mode. Step 10 The biscuits will rise slightly and the culour turns. Step 11 Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to coul completely. Store in an air-tight box. Step 12 Delicious, mouthwatering, flavorful biscuits are ready to serve.NOTE: Store the biscuits in an airtight container. Its shelf life is 15 days.
Recipe Category:
Cookies
Recipe Title:

Multigrain Nankhatai

Recipe Views:
118
Recipe Type:
Veg
Recipe Kcal:
203

Energy
(kcal)

3.8

Protein
(g)

43

Carbohydrate
(g)

3.2

Fat
(g)

Khyati's
Health-O-Meter Says:

This recipe is loaded with healthy nutrients such as fiber, and vitamins as it is made using ragi, whole wheat flour, oats, and cornflakes. Addition of elaichi enhances its taste.

INGREDIENTS:
  • Ragi - 10 g
  • Wheat flour - 10 g
  • Oats - 10 g
  • Maida - 1 tsp [Just for binding]
  • Plain corn flakes - 10 g [crush it & add]
  • Sugar - 10 g [crush it & add]
  • Elaichi seeds - 2 nos.
  • Clove - 3 
  • Cooking oil - ½ tsp
  • Baking powder - ¼ tsp
DIRECTIONS:
Step 1 Powder the sugar in the mixer along with elaichi 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 important step. If u forget to roast the flours, you get a raw odour 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, like chapati dough. The 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 180 C. Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180 C convection mode. Step 10 The biscuits will rise slightly and the culour turns. Step 11 Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to coul completely. Store in an air-tight box. Step 12 Delicious, mouthwatering, flavorful biscuits are ready to serve.NOTE: Store the biscuits in an airtight container. Its shelf life is 15 days.
Recipe Title: Multigrain Nankhatai
Recipe Category: Cookies
Recipe Views: 118
Recipe Type: Veg
Recipe Kcal:

Energy 203 (kcal), Protein 3.8 (g), Carbohydrate 43 (g), fat 3.2 (g).





Khyati's
Health-O-Meter Says:

This recipe is loaded with healthy nutrients such as fiber, and vitamins as it is made using ragi, whole wheat flour, oats, and cornflakes. Addition of elaichi enhances its taste.

INGREDIENTS:
  • Ragi - 10 g
  • Wheat flour - 10 g
  • Oats - 10 g
  • Maida - 1 tsp [Just for binding]
  • Plain corn flakes - 10 g [crush it & add]
  • Sugar - 10 g [crush it & add]
  • Elaichi seeds - 2 nos.
  • Clove - 3 
  • Cooking oil - ½ tsp
  • Baking powder - ¼ tsp
DIRECTIONS:
Step 1 Powder the sugar in the mixer along with elaichi 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 important step. If u forget to roast the flours, you get a raw odour 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, like chapati dough. The 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 180 C. Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180 C convection mode. Step 10 The biscuits will rise slightly and the culour turns. Step 11 Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to coul completely. Store in an air-tight box. Step 12 Delicious, mouthwatering, flavorful biscuits are ready to serve.NOTE: Store the biscuits in an airtight container. Its shelf life is 15 days.

Copyright ©2024 Balancenutrition.in .All Rights Reserved.

Multigrain Nankhatai - BY KHYATI RUPANI

10 FEB 2018
VIEWS 118
COMMENTS 0

Most Viewed

Detox Drink (easy To Prepare)

Super Glow Juice

Baked Falafel

RELATED RECIPES

Apr 17 2023

Kick It Up Salad Dressing
Apple cider vinegar is a classic salad dressing ingredient, which you can definitely get a little creative with instead of the most commonly used olive oil. On the other hand, liquid stevia is a natural sweetener which is low in calories, good for diabetics and helps to maintain healthy blood pressure.
Aug 3 2021

Honey Balsamic Vinaigrette
Balsamic vinegar contains polyphenols, antioxidants that can protect the body from heart disease and improves immunity. Raw organic honey aids in digestion, promote the health of the immune system, and reduce allergies. Olive oil is rich in monounsaturated fats, helping lower the risk of heart disease and benefits insulin levels and blood sugar control.
Aug 6 2021

Sprouts And Vegetable Soup
An appetizing combination of fresh vegetables and protein-rich beans which contains a blood cholesterol-lowering substance called squalene, antioxidants like 'quercetin' and 'selenium' found in onions protects the heart from free radical damage. On the other hand, vitamin C from the tomatoes helps in the absorption of iron during digestion. This savory soup meets the iron and protein requirement through the tasty bean-vegetable-chicken in a perfect way.
© 2014 - 2024. www.balancenutrition.in
Online Nutritionist Consultation