Easy Nankhatai Cookies Recipe | Nankhatai Biscuit in Cooker
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 14 Servings
- Category: cookies
- Cuisine: Indian
Ingredients
- ½ cup ghee
- ¾ cup powdered sugar
- 1 cup maida
- ½ cup besan / gram flour
- 2 tbsp rava (fine)
- ½ tsp baking powder
- pinch baking soda
- ½ tsp cardamom powder
- pinch salt
Method
- Firstly, in a large bowl take ½ cup ghee and ¾ cup powdered sugar.
- Beat using a beater or use a whisk and whisk until the butter and sugar is well combined.
- Beat for at least 3 minutes or until the ghee turns whiteish.
- Now place a sieve and add 1 cup maida, ½ cup besan, 2 tbsp rava, ½ tsp baking powder, pinch baking soda, ½ tsp cardamom powder, and pinch salt.
- Sieve all the ingredients making sure there are no lumps in flour.
- Now using a spatula, gently mix the flour and ghee mixture.
- Lightly crumble with fingers and get the mixture into dough.
- Do not knead the dough, just press and make a soft dough. If you feel the dough is dry, add some ghee or butter. But do not add milk or water as it makes cookies dense.
- Now make ball-sized cookies and place some cashews over them.
- Refrigerate for at least 10 minutes. this helps cookies to retain their shape while baking.
- Now bake the cookies in an idli cooker, by adding salt at the bottom of the idli steamer.
- Cook on a medium flame for 15 to 20 minutes or until the top of the cookies gets some cracks.
- You can alternatively bake in the oven at 170 degrees celsius for 15 minutes. Cool the cookies completely before taking out the plate.
- Finally, enjoy the crunchy Nankhatai Recipe with a cup of coffee.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.