Moong Dal Peanut Nankhatai


Moong Dal Peanut Nankhatai is a healthy Indian style cookies. Nankhatai is popularly prepared ghee or butter based biscuits in India and neighboring countries. Nankhatai is basically a Persian and Afghan word. I love the fact that this recipe is glutenfree and satisfies the sweet cravings during festivals. I got the idea of using moong dal in cookies from my foodie friend. So why not try it this Deepavali. It is flavoured with roasted peanut flour, fried gram flour and cardamom. The healthy quotient being the cane sugar used instead of refined sugar. These nankhatai are protein, low carbohydrate and oil rich baked goodie. It’s absolutely guilt free indulgence and irresistible for any festive season.


Here is my simple recipe

Course: Bake

Cuisine: Indian

Preparation time: 5 mins

Cooking time: 90 minutes

No of Nankhatai: 18 nos


Moong dal (Split green gram) – ½ cup

Peanuts ½ cup

Fried gram (hurigadale) – ¼ cup

Cane sugar powder-1 cup

Ghee at room temperature- 3 tbsp

Cardamom powder-1 tsp

Almonds sliced- 2 tbsp


  1. Dry roast the peanut for 2 minutes on medium flame. Cool them and powder it.
  2. Dry roast the moong dal for 1-2 minutes on medium flame, cool and powder it fine.
  3. Dry roast the gram for few seconds, cool and powder it.
  4. Take a bowl, add ghee, cane sugar powder and cream together until its light fluffy.
  5. Now add the dry ingredients like moong dal, peanut, gram powder, cardamom powder and prepare the dough.
  6. Take small balls, press using your palm and prepare nankhatai. Place the almond slices on top. Refrigerate it for 1 hour.
  7. Preheat the oven at 180°C for 10 minutes.
  8. Now take out the nankhatai from refrigerator, place them on parchment paper lined baking tray and bake in preheated oven at 180°C for 15- 18 minutes.
  9. Remove from oven, after 2 minutes, carefully place them on racks.
  10. Allow them to cool completely. Store the healthy tasty melt in mouth moong dal peanut nankhatai in air tight container.



My Notes: 

Dry roasting is important step, to get nice flavored nankhatai.

The dough will be soft due to sugar and ghee, after refrigeration they turn hard.

The quantity of sugar can be varied based on individual taste.

After baking, the nankhatai will be very soft, carefully it should be handled. They turn into melt in mouth kind nankhatai, as they cool down.


Karnataka style Athirasa recipe -How to prepare Kajjaya – Pavithra from Dice n Cook



Karnataka style Athirasa recipe is a sweet prepared during diwali, it is also a part of Sri Lankan cuisine. It’s prepared in parts of India during different festivals. It’s also called as Kajjaya in few parts of Karnataka.  This is a refined sugar free and refined flour free recipe.

Prepared using freshly powdered rice flour and jaggery syrup, later deep fried to get crispy athirasa. They are deliciously delicious sweet for any occasion. The South Canara people add coconut gratings to athirasa which gives softness and unique flavor when deep fried. In this recipe I have not used coconut gratings. I have learnt this recipe from my neighbor aunty. Thanks to her for this full proof recipe.

Here is the recipe for athirasa

Course: Dessert

Cuisine: Sri Lankan

Preparation time: 24 hours

Cooking time: 40 mins

Serves: 10 nos


Raw red rice- 2 cups

Grated jaggery- 1 ½ cup

Black pepper powder – 1 tsp

Poppy seeds- 2 tsp

Cooking oil- 3 tsp

Oil for frying


  1. Wash the rice 4-5 times until the colour of washed water changes from red to colourless.
  2. Soak the rice overnight. Drain the water and shade dry for 45 minutes and take care that little water content remains in the rice.
  3. Powder the rice into fine flour in the mixer and sieve the flour and repeat this step until all the rice is done into fine flour.
  4. Take grated jaggery into thick kadai, pour in little water, and prepare syrup of single thread consistency. Remove from flame, add the poppy seeds, black pepper powder and now pour in the powdered rice flour into the syrup with continuous stirring
  5. Add the cooking oil. The rice flour begins to absorb the syrup. Keep the mixture aside and leave it to cool down (mixture thickens) (I prefer to keep this aside for 1 day at room temperature and then prepare athirasa)
  6. After cooling grease the palm with oil and make small roundels with lemon sized flour mixture.
  7. Deep fry in oil on medium flame. Allow the athirasa to cool as they are a soft when hot and becomes crispy later.


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My Notes:

The rice flour should be slightly wet after drying and powdering.

Single thread consistency is the key to successful athirasa preparation. Using slightly wet finger, when we touch the syrup, a single thread should form between the finger tips.

Black pepper powder and poppy seeds can increased or decreased as per requirement

Medium flame should be used for deep frying so that when we drop the athirasa into it, should slowly rise up and then it should be flipped.

If the athirasa when dropped into the oil splits open, add some whole wheat flour to the prepared athirasa mixture and leave for some time. Then prepare the athirasa.

The athirasa mixture can be stored in airtight container with a layer of ghee on top, for 6 months in refrigerator. Before using, it should be brought to room temperature.


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