Name: Nankhatai Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 people
Ingredients: 1/2 cup All purpose flour; 1/4 cup Gram flour; 11/2 tbsp Semolina/suji; 1/4 cup powdered sugar; 1/2 tsp baking powder; 1/2 tsp cardamom powder; 1/4 cup Ghee; Pistachios and almonds ( cut into halves for garnishing)

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Total Time: 45 minutes

How To Make Nankhatai Recipe- Nankhatai is an Indian sweet and popular cookie item originating from the Indian subcontinent, popular in India and Pakistan. The word Naan meaning bread and “Khatai” from an Afghan word meaning Biscuit. This cookie can be easily prepared at home. This Indian cookie is loved by kids too and is a popular dish during Diwali time.

If you love cookies, you can check out my other related recipes- Atta Biscuit Recipe in Pressure Cooker, Soft Vanilla Sugar Cookie.

Nankhatai, as we all know is a traditional Indian biscuit or cookie. These eggless cookies are crunchy boast with a strong aroma of cardamom. Nankhatai can be made in numerous ways

I have more tasty recipes for you waiting in line – No Bake Oreo Chocolate Balls, Chocolate Biscuit Balls Recipe, Make Chocolates At Home, Chocolate Swiss Rolls etc.

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Nankhatai Recipe

Nankhatai is an Indian sweet and popular cookie item originating from the Indian subcontinent, popular in India and Pakistan.

5 from 1 vote

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Course: Evening Snacks Recipe

Cuisine: Indian

Keyword: cookies, evening snacks recipes

Prep Time: 10 minutes

Cook Time: 35 minutes

Refrigerator Time: 15 minutes

Total Time: 45 minutes

Servings: people

Calories: 288kcal

Author: Reshu

Ingredients

1/2 cup All purpose flour
1/4 cup Gram flour
11/2 tbsp Semolina/suji
1/4 cup powdered sugar
1/2 tsp baking powder
1/2 tsp cardamom powder
1/4 cup Ghee
Pistachios and almonds cut into halves for garnishing

Instructions

Put all the dry ingredients all purpose flour, gram flour, semolina/suji, powdered sugar, baking powder, cardamom powder in a bowl and mix it well.
Now add ghee, mix it well and without kneading bring everything together and form a dough.
Refrigerate the dough for 15-20 minutes.
Roll the dough into ball-like shapes and press it gently.
Now make a small dent in the center and place chopped almonds and pistachios, press slightly.
Dust the baking tray with all-purpose flour and put nankhatai in a dusted baking tray.

To make nankhatai in a pressure cooker:

Put salt in a pressure cooker and spread it evenly.
Now put stand inside the pressure cooker, cover it on medium flame and heat the salt inside the pressure cooker for 8-10 minutes or till it gets heated well.
Once cooker gets heated, put the baking tray inside the pressure cooker onto the stand and bake for 15 minutes on medium flame or till the cookies gets baked.
Once baked, take out the baking tray from the pressure cooker and keep nankhatai onto the cooling rack.
Lift the nankhatai very gently as it is soft enough when hot.
Once cooled it will get crunchy.
Nankhatai is ready to serve.