nankhatai recipe | nankhatai biscuit in cooker | nan khatai cookies

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

nankhatai recipe | nankhatai biscuit in cooker | nan khatai cookies with detailed photo and video recipe. an unique and tasty cookies variations from the indian cuisine to match indian taste buds. it is generally made with plain flour, besan with a egg yolk combination, but this recipe is an eggless recipe for non egg eaters. it is a popular indian dessert snack recipe, which is typically served with a cup of coffee or tea.
nankhatai recipenankhatai recipe | nankhatai biscuit in cooker | how to make nankhatai cookies with step by step photo and video recipe. cookies or biscuits have always been one of the favourite indian past time snacks. be it a parle-g biscuits, or marie biscuit each has its own fan base and served for different reasons. one such easy and simple indian cookies recipe variation is nankhatai biscuit known for its sweet and salt taste variations.

there is a interesting history around besan nankhatai biscuits and its origin. it is believed to have originated from the western state of gujarat or particularly from surat region. initially it was sold as dried bread to the local dutch residents which became a popular snack with other residents. the traditional recipe was to make it with egg yolk mixed with plain flour and topped with choice of dry fruits. however, there has been myriad variation to it and one of the popular variation is eggless nan khatai cookies recipe. basically baking powder is added as alternative to egg yolk which helps to achieve the same texture and crispiness. well it may not get the same flavour but it is very good alternative.

nankhatai biscuit

furthermore, i would like to add some more tips, suggestions and variations to nankhatai biscuit recipe. firstly, in this recipe i have shown these cookies to bake in pressure cooker for those who do not have access to traditional oven. you may bake it in a preheated oven at 180 degree celsius for 15-18 mins depending upon your oven. secondly, i have used the combination of besan flour, plain flour (maida) with a hint of rava in it. you may avoid besan and rava and add only plain flour if you wish to. besan is added for smoothness and rava for crispiness. lastly, the uniqueness of this recipe is the use of ghee as part of wet ingredients. you may also use butter as a replacement, but ghee makes it unique.

finally, i request you to check my other cookies or biscuits recipes collection with this post of nankhatai biscuit recipe. it mainly includes recipes like chocolate cookies, tutti frutti cookies, jeera biscuits, kaju biscuit, coconut cookies, nankhatai, oat cookies, thekua, chocolate chip cookies, biscuit. further to these i would also like to mention my other recipes collection like,

nankhatai video recipe:

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recipe card for nankhatai biscuit in cooker recipe:

nankhatai recipe

nankhatai recipe | nankhatai biscuit | how to make nankhatai cookies

4.41 from 5 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 14 Servings
AUTHOR: HEBBARS KITCHEN
Course: cookies
Cuisine: Indian
Keyword: nankhatai recipe
Calories: 1kcal
Print Recipe Pin Recipe
easy nankhatai recipe | nankhatai biscuit | how to make nankhatai cookies

Ingredients

for cookie dough:

  • ½ cup (120 ml) ghee / clarified butter
  • ¾ cup (80 gm) powdered sugar
  • 1 cup (155 gm) maida / plain flour
  • ¾ cup (90 gm) besan / gram flour
  • 2 tbsp (20 gm) rava / semolina / suji, fine
  • ½ tsp baking powder
  • ¼ tsp cardamom powder
  • pinch salt
  • 2 tbsp milk, if required

for cooking in cooker:

  • 2 cup salt or sand

Instructions

  • 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.
  • finally, store the nankhatai in an airtight container and enjoy for a week.
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how to make nankhatai with step by step photo:

  1. firstly, in a large bowl take ½ cup ghee. make sure to take thick ghee.
  2. add ¾ cup powdered sugar and beat on low speed.
  3. you can use a whisk to beat the ghee and sugar.
  4. beat until the mixture turns creamy and whitish.
  5. 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.
  6. sieve the flour making sure everything is well combined.
  7. crumble and mix making sure the flour is moist.
  8. if the flour is dry add 2 tbsp milk and mix.
  9. get the mixture together forming a soft dough.
  10. 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.
  11. 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.
  12. now pinch a ball sized dough and roll making a dent in centre.
  13. place the cookie dough over the plate giving good space in between.
  14. stuff in chopped cashew nuts into the cookie.
  15. now cover and cook on a medium flame for 15 minutes. you can alternatively, preheat and bake at 180-degree celsius for 15 minutes.
  16. the cookie will be soft initially. cool completely and the nankhatai cookie turns crisp and crunchy.
  17. finally, store the nankhatai in an airtight container and enjoy for a week.
    nankhatai biscuit

notes:

  • firstly, make sure to beat sugar and ghee mixture well as it helps to make cookie soft.
  • also, adding besan helps to give a good flavour to nankhatai.
  • additionally, stuff with dry fruits of your choice to make it look attractive.
  • finally, nankhatai recipe tastes great when prepared crunchy.
this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)
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