The Whole Wheat Nankhatai Using Ghee Residue Recipe has a sour and sweet taste with a flavour of wheat that makes your tea time healthy and tasty.
If you make ghee at home, you'll know what a ghee residue (or tupachi beri) is. It's the brownish red residue you get after boiling butter (makkhan/loni) in the process of making ghee. A lot of people usually eat the ghee residue with sugar but if you want to experiment, then you should try the Whole Wheat Nankhatai Using Ghee Residue Recipe.
The procedure of making these nankhatai is super easy! Just knead a dough using all the ingredients, make flat balls and bake them in oven.
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WHOLE WHEAT NANKHATAI USING GHEE RESIDUE
INGREDIENTS4 small cups wheat flour
2 small cups sugar, grounded
9 tbsp ghee
8 tbsp curd
4 tbsp gram flour
1 tsp soda
Pinch of salt
1 small cup ghee residue (tupachi beri)
PROCEDURE
1. For making Whole Wheat Nankhatai Using Ghee Residue, firstly, grind the ghee residue in a mixer and keep aside.
2. In a large mixing bowl, add all the ingredients (including the ghee residue) and knead a dough.
(The consistency should be soft and moist.)
3. Meanwhile, preheat the oven on 180 degrees.
4. Make small balls of the dough and flatten them to give shape to your Whole Wheat Nankhatai Using Ghee Residue.
5. Grease the baking tray with ghee and place the Whole Wheat Nankhatai Using Ghee Residue on the it.
(You can leave about half centimetre gap between each nankhatai.)
6. Bake the Whole Wheat Nankhatai Using Ghee Residue on 180 degrees for 30 minutes.
(NOTE: After baking, you might find the nankhatai slightly soft and unbaked from the mid. Please allow the nankhatai to completely cool down or until it turns hard. Another method is to store in the fridge for 10-15 minutes after they're cooled down.)
7. Serve the Whole Wheat Nankhatai Using Ghee Residue with masala tea and enjoy your high-tea time!
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