Nankhatai are shortbread biscuits originating from the Indian subcontinent, popular in Northern India, Pakistan, Bangladesh, and Myanmar. It is generally made with plain flour, besan with a egg yolk combination, but this recipe is an eggless recipe for non egg eaters. It is a popular indian dessert snack recipe, which is typically served with a cup of coffee or tea.
Ingredients of Nankhatai
- ½ cup ghee
- ¾ cup powdered sugar
- 1 cup maida
- ¾ cup besan
- 2 tbsp rava
- ½ tsp baking powder
- ¼ tsp cardamom powder
- pinch salt
- 2 tbsp milk
for cooking in cooker:
- 2 cup salt or sand
How To Make Nankhatai
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Take ghee, add ¾ cup powdered sugar and beat on low speed.
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Beat until the mixture turns creamy and whitish.
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Put a sieve and add maida, besan, rava, ½ tsp baking powder, cardamom powder and pinch salt.
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Sieve the flour making sure everything is well combined.
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If the flour is dry add 2 tbsp milk and mix.
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To prepare cookie in a pressure cooker add in 1½ cup of salt and place a small cup or cooker rack.
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Close the lid of cooker without keeping the gasket and whistle, heat for 10 minutes.
- Put small balls of dough put on the plate in the cooker.
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Stuff in chopped cashew nuts into the cookie.
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Cover and cook on a medium flame for 15 minutes.
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The cookie will be soft initially. cool completely and the nankhatai cookie turns crisp and crunchy.
