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January 7, 2017 By rachnaskitchen 1 Comment

Nankhatai recipe | Make easy nankhatai in cooker (Video)

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Nankhatai recipe – extremely soft and delicate Indian style shortbread cookies that can be prepared in jiffy. 

Nankhatai recipe

 

These melt in mouth nankhatai biscuits believed to be originated in Surat(gujrat). When dutch came to India in 16th century they set up bakeries which they handed over to local Parsis while leaving India. Later on Parsis gave the Indian flavours to the cookies and gave birth to nankhatai recipe.

Nankhatai biscuit are full of Indian flavours and it is quite different from shortbread cookies. Basically it is prepared with flour, sugar and ghee (or any other fat). Use of cardamom, nutmeg and rose petal gives them a traditional Indian spicy flavour. These biscuits have powdery and crumbly texture rather than crunchy.

These biscuits are very easy to prepare at home. Just mix all ingredients, give shape and bake. Baking is usually done in oven however oven is not very commonly present in Indian kitchens. So this time I have used pressure cooker to bake these biscuits.  I have also used an Idli stand to place nankhatai for baking inside the cooker.

Some other cookies recipes available on blog

1. Healthy almond meal cookies 

2. Eggless chocolate chip cookies 

3. Nutella stuffed cookies 

Easy nankhatai recipe

 

For baking in pressure cooker keep these points in mind.

1.  Keep in mind that pressure cooker are meant for cooking and not for baking in high heat. So do not use the cooker too much for baking i.e. use it rarely like once or twice a month for baking, else there is a chance that your pressure cooker may get damaged.

2. While making these nankhatai I haven’t used gasket (rubber band) and whistle. The outcome is perfectly baked biscuit so I suggest that you should bake without gasket and whistle.

3. I layer 1 –  1 1/2 inch of salt to regulate pressure evenly in cooker. After baking  you could re-use the same salt again for your next pressure cooker baking.

4. Never add water while baking in pressure cooker.

5. Always preheat the cooker before baking cakes.

6. Though I have baked these nankhatai in 2 litre cooker. If possible always prefer to bake in a 4-5 ltr of pressure cooker and not the size below them.

7. Baking timings may vary according to size of cooker. Large cooker would take longer to bake than the smaller ones.

 

 

Ingredients

1 1/2 tablespoon ghee 
1 1/2 tablespoon powder sugar or tagar
1/2 cup Maida (All purpose flour)
1 1/4 tablespoon chickpea flour (Besan)
1/2  tablespoon fine Semolina(suji)
1 small  pinch salt
2 generous pinch freshly grounded cardamom powder
Crushed pistachios to garnish

 

Step by step nankhatai recipe 

Step 1. Preheat the pressure cooker. Layer salt in cooker and place on low heat. Cover the lid without gasket and whistle. Let it heat for 6-7 minutes. Meanwhile start the other preparation.

In a large mixing bowl add ghee and powdered sugar. Mix with a spoon to incorporate sugar into ghee.

naan kahatai step_

 

Step 2.  Then add chickpea flour, all purpose flour, semolina, crushed cardamom and salt. Mix with hands to form dough. There is no need to add any liquid. If dough is too crumbly to form dough, add 1/2 teaspoon of ghee more and try again.

naan kahatai step_-4

 

Step 4. Once dough is formed, divide the dough into 7-8 equal parts. Take each part and roll them to form ball and then flatten it a bit.

naan kahatai step_-5

 

Step 5. Garnish the biscuit with crushed pistachios. Arrange them in an idli maker.

naan kahatai step_-6

 

Step 6. Place the idli maker in centre of cooker and pressure cook the nankhatai on medium heat for 6- 8 minutes.

Note – Since I am using idli stand to bake nankhatai I haven’t used separator (perforated aluminium plate). If you use a plate to bake them do use separator to avoid burnt.

Take nankhatai out and let them rest for 5 minutes then with the help of spoon take them out. Store in a airtight container.

naan kahatai step_-7

Take nankhatai out and let them rest for 5 minutes then with the help of spoon take them out. Store in a airtight container.

fullproof nankhatai

 

 

Recipe card – Nankhatai recipe 

Nankhatai recipe
Print
Nankhatai recipe with video | How to make easy nankhatai in cooker
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Nankhatai recipe - extremely soft and delicate Indian style shortbread cookies that can be prepared in jiffy.
Course: Dessert
Cuisine: Indian, Parsi
Servings: 7 medium size cookies
Author: Rachna's Kitchen
Ingredients
  • 1 1/2 tablespoon ghee
  • 1 1/2 tablespoon powder sugar or
  • tagar
  • 1/2 cup Maida All purpose flour
  • 1 1/4 tablespoon chickpea flour Besan
  • 1/2 tablespoon fine Semolina suji
  • 1 small pinch salt
  • 2 generous pinch freshly grounded cardamom powder
  • Crushed pistachios to garnish
Instructions
  1. Preheat the pressure cooker. Layer salt in cooker and place on low heat. Cover the lid without gasket and whistle. Let it heat for 6-7 minutes. Meanwhile start the other preparation.
  2. In a large mixing bowl add ghee and powdered sugar. Mix with a spoon to incorporate sugar into ghee.
  3. Then add chickpea flour, all purpose flour, semolina, crushed cardamom and salt. Mix with hands to form dough. There is no need to add any liquid. If dough is too crumbly to form dough, add 1/2 teaspoon of ghee more and try again.
  4. Once dough is formed, divide the dough into 7-8 equal parts. Take each part and roll them to form ball and then flatten it a bit.
  5. Garnish the biscuit with crushed pistachios. Arrange them in an idli maker.
  6. Place the idli maker in centre of cooker and pressure cook the nankhatai on medium heat for 6- 8 minutes.
  7. Take nankhatai out and let them rest for 5 minutes then with the help of spoon take them out. Store in a airtight container.

 

 

 

Filed Under: 15 Min Recipes, Eggless Bakes and Cakes, Maharashtra

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Comments

  1. juhee says

    January 28, 2017 at 9:35 am

    Hello Rachna.
    I have tried these nankatais with powdered sugar and added all things in proper measure. But the moment they start heating up in cooker they loose their shape and ghee comes out. So can u tell me if this is bcoz of the sugar which forms a chashni / caramalizes. And should I instead use tagaar/ boora .

    Reply

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