Whole wheat bran cookies /nankhatai

WHOLE WHEAT BRAN COOKIES /NANKHATAI

INGREDIENTS [ 1 cup 200 ml ]

• Wheat bran – 1/2 cup
• Wheat flour – 2 tbsp
• Maida – 2 tbsp
• Fine rava – 1 tbsp
• Brown sugar – 4 1/2 or 5 tbsp
• Ghee – 5 or 5 1/2 tsp or as reqd
• Cinnamon pwdr – 1/2 tsp or 3/4 tsp
• Baking soda – a pinch
• Baking tray greased

*** instead of wheat bran ,you can use whole wheat flour .

PREPARATION

1. Keep all ingredients ready before you start
2. Wheat bran is the residue left after sieving wheat flour after grind wheat .
3. Take brown sugar in a mixie jar and blend it into fine pwdr
4. Mix wheat bran + wheat flour + maida + fine sooji + brown sugar pwdr + cinnamon pwdr + baking soda in a big plate.
5. *** if you want strong flavour  of cinnamon ,then add upto ¾ tsp .I added 1/2 tsp.

METHOD.

Take  ghee in a mixie jar and blend well till creamy .

Add the flour mixture to it and blend well .

Transfer the mixture to a plate and knead it into a soft dough .

*** Adjust ghee or flour to make a smooth dough .[ for me it took 5 1/2 tbsp – not oily dough ]

The dough should hold its shape.

Divide the dough into equal portions .[ 15 ]

Roll each portion into a smooth ball  and give it any shape .

Arrange it on a baking tray .

Preheat the oven at  180 *

Bake the nankhatais at 180 * for 20 – 22 mins till done .

Chk after 18 mins . [don’t burn it ]

**** If it slides easily without sticking at the bottom of the tray it means its done.

Allow it to cool for 10 minutes.

Store it in an airtight container.

** You can bake it in pan /kadai /cooker.

NOTES

1. Quantity of ghee depends on quality of flour so adjust accordingly .
2. First add less ghee, if reqd add more .
3. Check after 15 minutes if the cookie is become fluffy and the bottom of it has turned brown. if not then again bake for 3 – 4 mins.
4. If there is excess ghee then the cookies may  not become fluffy. Then you can add little more flour and knead it.
5. If there is less ghee the cookies may break.
6. The flour should be of room temperature.
7. The dough should hold its shape.
8. If you feel you have added extra ghee then add little more flour.

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