Chapter I
The Recipe
- Ragi flour, besan, baking powder, and soda are sifted together for an even crumb.
- Ghee is creamed with powdered sugar and elaichi until light and pale.
- Dry mix is folded in to a soft dough — short and never overworked.
- Dough is rolled into small balls and pressed lightly so the tops crack as they bake.
- Baked at a moderate temperature until the bases turn pale gold and the tops set.
- Cooled fully on racks before packing into 250g pouches.
Chapter II
Provenance
- Ragi (finger millet) flour
- A little besan (gram flour)
- Ghee
- Sugar, powdered
- Baking powder, baking soda
- Green elaichi (cardamom) powder
Chapter III
Why it tastes familiar
- Naturally gluten-free
- No palm-oil shortening, no artificial flavour
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Ragi flour is stored in a dedicated airtight bin to keep it fresh and free of cross-contact. Bowls and trays are sanitised between batches; finished nankhatai is handled with gloves.