Nankhatai in Pressure Cooker Recipe

Nankhatai is a shortbread cookie from India. It is very close to ‘Pecan Sandies’ in United States. It is made from flour, sugar, clarified butter and nuts.

Nankhatai is generally made in oven. I made it in oven couple of years back and you can see the recipe here.This time I made it in pressure cooker and result was equally pleasant. Similarly last week I made Tutti Frutti Cake and Banana Cake in pressure cooker too. They have been super soft and perfectly baked.

There is interesting history behind origin of Nankhatai. Nankhatai originated in Surat, a large port city in Gujarat.

Nankhatai in Pressure Cooker Recipe

Ingredients :

All Purpose Flour -1 cup

Chickpea flour – 2 tbsp

Semolina – 2 tbsp

Sugar powder – 3/4 cup

Ghee – more than 1/2 cup

Baking powder – 1 tsp

Green Cardamom  – 1/2 tsp (powder)

Pistachios – 5 to 6 (grated)

Salt for pressure cook- 1/2 kg (used)

Method:

To make dough take refined flour, semolina and chickpea flour. Mix all ingredients well.

In a mixing bowl add ghee, powdered sugar.Whisk well till it is puffy. Add baking powder, cardamom powder to it.Mix all well. Now add refined flour, semolina and chickpea flour mix and make dough.

Keep the cooker to heat up. Add 1/2 kg salt in the cooker.Cover it and let the cooker heat up well.

To make Nankhatai take a plate that fits in the cooker. Grease the plate with a little ghee.

Take out a little dough, Make it round then press lightly and give desired shape. Arrange in plate at distance. Mark a cross on the Nankhatai with a knife. Add some grated pistachios over it.

Once the cooker is heated well, keep a steel plate in it.On top of the plate keep the Nankhatai filled plate in the cooker. Cover and bake it on medium flame for 10-20 minutes.

After 10 minutes, check the Nankhatai, if it is puffy and roasted. Close the cooker again and keep flame high till it seems brown from above.

Once baked and ready, take out the plate from the cooker carefully, prepare the next batch and rest of Nankhatai likewise. Once baked keep to cool.

As Nan Khatai cools, keep in an air tight container,and relish it for over a month.

To make it in Oven:

Pre heat oven for 15 mts, bake at 180 C for about 20-22 mts. Once baked, the cookie will feel soft on touch. Remove from oven and cool and the cookies will harden.

Recipe from NishaMadhulika.com

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe

Nankhatai in Pressure Cooker Recipe