- 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. you can use a whisk to beat the ghee and sugar. beat until the mixture turns creamy and whitish. 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. 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. 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. close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere. now pinch a ball sized dough and roll making a dent in centre. place the cookie dough over the plate giving good space in between. stuff in chopped cashew nuts into the cookie. now cover and cook on a medium flame for 15 minutes. you can alternatively, preheat and bake at 180-degree celsius for 15 minutes. the cookie will be soft initially. cool completely and the nankhatai cookie turns crisp and crunchy.
Nankhatai
#myrecipe
By Radha Nelanti
Jan, 31st
588
Servings
10 persons
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- Ghee
- Sugar
- Maida
- Besan
- Rava
- Baking powder
- Cardamom
- Milk
- Salt
