recipe development is something that i did not think i could do. and i am not going to be modest i have loved experimenting, failing and then getting it right. when i saw priyanka chopras latest interview i could connect to some of the things she said. i remember having low self esteem and being scared from within after being judged and thinking low of myself at a certain point in my life. nankhatai is a quintessential Indian biscuit which has gained so much fame in the past few years.
there are days when i spend reading on motherhood and how one should react when your toddler goes nuts and drives you nuts. and then after you’ve disciplined your child and not got her , her favorite lollipop , while grocery shopping,you want to make up for it.
this recipe is just exactly that. i made these for inara , hoping she would like these. and like she did.
- Sunflower seeds are very nutty and the texture is similar to cashew. you could replace these on your
- Powdered oats-1/4 cup
- Powdered Sunflower Seeds-1/4 cup
- Whole Wheat Flour-1/4 cup
- Ghee-4 tbsp
- cocoa powder-3 tbsp
- powdered sugar-1/2 cup
- baking powder- 1 tsp
- Milk- Enough to make a dough
- in a mixie jar powder the sunflower seeds and oats. separately
- in a large bowl mix everything except milk.
- incorporate well and add milk to make a soft dough.
- line a baking tray and make small lemon sized balls.
- place at a distance and press with a fork to flatten
- top each cookie with sunflower seeds.
- bake at 120 egress for 20 minutes
- let cool completely and savor.
- while you powder the seeds make sure you dont over blend.
- roasting oats is not required
- you can replace wheat flour with all purpose flour if you want a better texture
- these will last at room temperature for 4 days in an airtight jar