Cooking Instructions
- 1
FOR COOKING IN COOKER OR KADAI
2 cup salt or sand
- 2
Firstly, in a large bowl take ½ cup ghee. make sure to take thick ghee.
add ¾ cup powdered sugar and beat on low speed. - 3
You can use a whisk to beat the ghee and sugar. Beat until the mixture turns creamy and whitish.
- 4
Place a sieve and add 1 cup maida, ¾ cup besan, 2 tbsp rava, ½ tsp baking powder, ¼ tsp cardamom powder and pinch salt.
- 5
Sieve the flour making sure everything is well combined. Crumble and mix making sure the flour is moist.if the flour is dry add 2 tbsp milk and mix.
- 6
Get the mixture together forming a soft dough to prepare cookie in a pressure cooker add in 1½ cup of salt and place a small cup or cooker rack. also, place a plate above it.
- 7
Close the lid of the cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, it gives a preheat oven atmosphere.
- 8
Now pinch a ball sized dough and roll making a dent in the centre.
- 9
Place the cookie dough over the plate giving good space in between.
stuff in chopped cashew nuts into the cookie. - 10
Now cover and cook on a medium flame for 15 minutes. you can alternatively, preheat and bake at 180-degree celsius for 15 minutes.
- 11
The cookie will be soft initially. cool completely and the nankhatai cookie turns crisp and crunchy.
- 12
Finally, store the nankhatai in an airtight container and enjoy for a week.
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