GHEE - HALF CUP

firstly, in a large bowl take ½ cup ghee. make sure to take thick ghee.

1

POWDERED SUGAR 

now drain off the water and transfer it to the mixer jar

2

KEEP BEATING

you can use a whisk to beat the ghee and sugar.

3

TURNS WHITISH

beat until the mixture turns creamy and whitish.

4

MAIDA - 1 CUP

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

sieve the flour making sure everything is well combined

6

MOIST FLOUR

crumble and mix making sure the flour is moist

7

MILK  - IF REQUIRED

if the flour is dry add 2 tbsp milk and mix.

8

SOFT DOUGH

get the mixture together forming a soft dough

9

SALT OR SAND - 1.5 CUP

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.

10

HEAT - 10 MINUTES

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.

11

MAKE A SMALL DENT

now pinch a ball sized dough and roll making a dent in centre.

12

PLACE IN COOKER

place the cookie dough over the plate giving good space in between.

13

DRY FRUITS -STUFF IN

stuff in chopped cashew nuts into the cookie.

14

HEAT - 15 MINUTES

now cover and cook on a medium flame for 15 minutes. you can  alternatively, preheat and bake at 180-degree celsius for 15 minutes

15

NANKHATAI

the cookie will be soft initially. cool completely and the nankhatai cookie turns crisp and crunchy

16

READY TO EAT

finally, store the nankhatai in an airtight container and enjoy for a week.

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