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.