Time and servings
Time and servings
Nutrition
Nutrition
Per servings.
About
A popular Indian subcontinent shortbread biscuit made with a combination of plain flour, besan, ghee, and sugar. It is a fusion cookie recipe with flavors from Indian and Persian cuisine. It is believed that the migrant Persian community brought this flavored cookie and then locally adapted it with the available ingredients in India. The use of ghee and besan is very specific to Indian cuisine and it is visible in this cookie recipe. There are many different ways these simple cookies can be prepared. The main difference in the preparations of these cookies depends upon the type of ingredients used in it. However, the major difference is with the baking method. Traditionally, it is baked in a conventional oven, however, these days it can also be baked with other means. The most common is the pressure cooker baking. In addition, it can also be baked in an idli cooker which makes it more convenient and simple.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
Instructions
- 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.
Step-by-step
1
Firstly, in a large bowl take ½ cup ghee and ¾ cup powdered sugar.
2
Beat using a beater or use a whisk and whisk until the butter and sugar is well combined.
3
Beat for at least 3 minutes or until the ghee turns whiteish.
4
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.
5
Sieve all the ingredients making sure there are no lumps in flour.
6
Now using a spatula, gently mix the flour and ghee mixture.
7
Lightly crumble with fingers and get the mixture into dough.
8
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.
9
Now make ball-sized cookies and place some cashews over them.
10
Refrigerate for at least 10 minutes. this helps cookies to retain their shape while baking.
11
Now bake the cookies in an idli cooker, by adding salt at the bottom of the idli steamer.
12
Cook on a medium flame for 15 to 20 minutes or until the top of the cookies gets some cracks.
13
You can alternatively bake in the oven at 170 degrees celsius for 15 minutes. Cool the cookies completely before taking out the plate.
14
Finally, enjoy the crunchy Nankhatai Recipe with a cup of coffee.
Video
Tips
The recipe to bake these Indian cookies is very simple with the basic and minimal number of ingredients used. Yet some simple and mandatory tips to make it a perfect cookie are –- Ingredients – Use high & best quality ingredients to have the best flavoured cookies. This also helps to get the best crisp and yet soft moist cookies when it is baked.
- Temperature – All the ingredients used must be brought to room temperature. Particularly the ghee if previously refrigerated, keep it outside to come to room temperature. This helps to get a smooth fine texture to the mixed dough.
- Shaping – The cookies can be either shaped round or in square/rectangle shape. The shape does not make it tastier. Yet shaping it in a round makes it more attractive and interesting.
- Baking – Typically these cookies are baked in a traditional oven and baking in a pressure cooker or idli cooker is a hack version. Bottomline, if you have an oven bake these in the oven at 180 degrees for about 30-40 mins.
- Toppings – The toppings for these cookies are open-ended. You can stick to crushed pistachios or cashews. But you can add raisins, dates, and any other types of dry fruits to make it more interesting.
Notes
- Firstly, adding besan gives an earthy flavor and rava gives the crunch.
- Also, the cookies should melt in the mouth and have a crumbly texture.
- Additionally, do not compromise or substitute ghee with any other ingredients.
- Finally, Nankhatai Recipe can be topped with nuts of your choice to make it flavourful.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/nankhatai-recipe-biscuit-in-cooker/