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

  • Take ghee, add ¾ cup powdered sugar and beat on low speed.
  • Beat until the mixture turns creamy and whitish.
  • Put a sieve and add maida, besan, rava, ½ tsp baking powder, cardamom powder and pinch salt.
  • Sieve the flour making sure everything is well combined.
  • If the flour is dry add 2 tbsp milk and mix.
  • To prepare cookie in a pressure cooker add in 1½ cup of salt and place a small cup or cooker rack.
  • 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.
  • Stuff in chopped cashew nuts into the cookie.
  • Cover and cook on a medium flame for 15 minutes.
  • The cookie will be soft initially. cool completely and the nankhatai cookie turns crisp and crunchy.


Please enter your comment!
Please enter your name here