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Explore Homemade Ghee Elaichi Cookies Recipe - Nankhatai Recipe #shorts #viral #trending #ytshorts #yt with 244,249 views, 1,571 likes, and 11 comments. Experience the impact of this video content that has captured audience attention.

🍪 Homemade Cookies/Biscuit/NANKHATAI Recipe in Oven , Gas and Airfryer: Quick and easy recipe: 📝 Ingredients: ½ cup ghee ½ cup powdered sugar ¼ tsp cardamom powder 1 cup maida ½ cup besan ¼ cup sooji(barik) 1 tsp baking powder Chopped pistachios for garnishing Salt for preheating the cooker 👩‍🍳 Step-by-Step Method: Step 1: Spread the ghee on a plate and keep it in the freezer for 15 minutes. Step 2: Transfer the chilled ghee to a bowl. Add powdered sugar and cardamom powder. Whisk until smooth and well combined. Step 3: Add maida, besan, sooji and baking powder. Mix gently to form a soft dough. Do not over-knead. Step 4: Refrigerate the dough for 10 minutes. 🍽️On Gas : Step 5: Spread salt at the bottom of a heavy-bottomed cooker. Place a stand inside and preheat on low flame for 10 minutes. Remove the whistle and gasket if using a pressure cooker. Step 6: Make small balls from the dough and flatten them slightly. Garnish with chopped pistachios. Step 7: Place the nankhatai on a greased baking plate and keep it on the stand inside the preheated cooker. Cover and bake on low flame for 15–20 minutes, or until the bottoms turn lightly golden. Step 8: Remove carefully and allow the nankhatai to cool completely before serving. They will become firmer as they cool. 💨 Air Fryer Method: 👍Preheat the air fryer at 150°C for 3 minutes. 👍Arrange the nankhatai in the air fryer basket on parchment paper suitable for air frying, leaving space between each cookie. 👍Air fry at 150°C for 10–15 minutes. Start checking at 10 minutes, as cooking time may vary depending on the air fryer and cookie size. 👍Once the bottoms are lightly golden, carefully remove the cookies. 👍Let them cool completely before serving, as they will firm up while cooling. ✨Oven Method: 👍Preheat the oven: Preheat to 180°C for 10 minutes. 👍Bake: Arrange the nankhatai on a lined baking tray, leaving space between them. Bake(using convection mode)at 180°C for 15–20 minutes, or until the bottoms are lightly golden. 👍Cool completely: Remove the tray and let the nankhatai cool for at least 20–30 minutes. They will be soft when hot but become crisp and crumbly as they cool. ✨ Tips: Use chilled ghee for a better texture. Avoid over-kneading the dough. Never use a sealed pressure cooker for baking. Save this recipe and try these delicious homemade nankhatai! 💛

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