Nankhatai Recipe| Nankhatai Biscuits Recipe Without Oven| Easy and Quick Recipe|

Ingredients:
All-purpose flour (Maida): 1 cup
Gram flour (Besan): ½ cup
Semolina (Rava): ¼ cup
Powdered sugar: ½ cup
Ghee: ½ cup (at room temperature)
Baking powder: ½ tsp
Baking soda: ½ tsp
Cardamom powder: ½ tsp
Milk: 1 tbsp (if needed)
Chopped pistachios or almonds: for garnish
Instructions:
Mix Ingredients:
In a bowl, whisk ghee and powdered sugar until the mixture is creamy and light.
Sieve together all-purpose flour, gram flour, semolina, baking powder, baking soda, and cardamom powder.
Gradually add the dry ingredients to the ghee-sugar mixture, mixing well to form a dough. If the dough feels too dry, add a tablespoon of milk.
Shape the Dough:
Divide the dough into small equal-sized balls.
Flatten each ball slightly and place a piece of chopped pistachio or almond in the center for garnish.
Prepare for Baking Without Oven:
Preheat a large heavy-bottomed Kadai (wok) or a pressure cooker (without whistle and gasket) on medium heat. Add 1.5 cups of salt to the base and place a stand or a metal ring inside.
Place the dough balls on a plate or baking tray that fits inside the Kadai or cooker.
Bake:
Cover the Kadai or cooker with a lid and bake the cookies on medium-low heat for 20-25 minutes. Check occasionally to ensure they don’t burn.
The cookies are done when they turn light golden brown.
Cool and Store:
Allow the cookies to cool completely before transferring them to an airtight container.
Tips:
Ensure the ghee is at room temperature but not melted.
Refrigerate the dough for 10-15 minutes before shaping to help the cookies retain their shape during baking.
Do not overbake; the cookies will firm up as they cool.
This method allows you to enjoy traditional Nankhatai biscuits without needing an oven, making it accessible and easy to prepare in

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Nice 👌