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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
  • 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
  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.