Pressure Cooker Besan Naan Khatai

#rainbowweek4
Naan Khatai are the famous Indian Shortbread Cookies that are eggless. These are popular in Pakistan and Afghanistan too. These are made exclusively in a Pressure Cooker and that too in Idli plates. Absolutely delicious and done in a matter of just a few minutes. Garnish with more of Almond and Pistachio slivers if desired. Serve them warm with a glass of fresh juice or milk. I have combined both the flours in this one to give it a nice crunch and flavour.
Happy Cooking People!
Pressure Cooker Besan Naan Khatai
#rainbowweek4
Naan Khatai are the famous Indian Shortbread Cookies that are eggless. These are popular in Pakistan and Afghanistan too. These are made exclusively in a Pressure Cooker and that too in Idli plates. Absolutely delicious and done in a matter of just a few minutes. Garnish with more of Almond and Pistachio slivers if desired. Serve them warm with a glass of fresh juice or milk. I have combined both the flours in this one to give it a nice crunch and flavour.
Happy Cooking People!
Steps
- 1
Mix both Sugar and Ghee in a bowl with your hands. It is an important step to follow. This makes the batter fluffy and supple. Stir in all the ingredients and make a smooth dough out of it. Keep it aside for 15 minutes. Meanwhile preheat the Pressure Cooker with two cups of Salt added. Cover with the lid alone and not the weights.
- 2
Start making golf sized balls out of the dough. Do not flatten the balls. Make a plus mark in the centre with a toothpick. Fill the centre with Almond and Pistachio slivers.
- 3
Now arrange these Naan Khatai on the Idli plates as seen. But remember that you will have to arrange them as seen in the picture. This is to avoid touching the plates whilst cooking. Cook for 22-25 minutes on a low heat in the preheated Pressure Cooker. Serve these soft and melt in mouth Naan Khatai to your loved ones and friends alike.
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