Whole Wheat Nankatai

INGREDIENTS 

1. 1/2 Cup Ghee/Clarified Butter
2. 1/2 Cup Powdered Sugar
3. 1 Cup Whole Wheat Flour
4. 2 Tbsp Semolina/Rava Suji Fine
5. 1/2 Tsp Baking Powder
6. 1/4 Tsp Vanilla Essence
7. Pinch Of Salt
8. 2 Tbsp Milk (If Required)

METHOD

1. Firstly in a large bowl take 1/2 cup of ghee.
2. Add 1/2 cup powdered sugar and beat on low speed you may also use whisk to beat ghee and sugar.
3. Beat until it turns creamy and whitish. Also add 1/4 tsp vanilla extract.
4. Now place a sieve and add 1 cup whole wheat flour, 2 tbsp semolina, 1/2 tsp baking powder and a pinch of salt.
5. Sieve the flour making sure that everything is well combined.
6. Mix it with sugar and ghee batter. Make sure that after mixing, the flour is moist.
7. It's consistency should not be like dough neither it should be too dry.
8. If the flour is too dry, you can add 2 tbsp milk and mix.
9. If you added milk then mix the mixture well, forming a moist mixture.
10. Now to prepare cookie in a pressure cooker add 1/2 cup of salt, place a cooker rack and place a plate above it.
11. Close the lid of the cooker, without keeping the gasket and the whistle.
12. Heat it for 5-10 mins, as a result, it gives the atmosphere as it is like in an oven.
13. Now take a ball of the mixture and press it gently in the centre.
14. Give it a shape of Nankatai and keep all of them on a plate and the put that plate in the cooker .
15. Now cover the cooker and let it cook for 15-20 mins on medium flame.
16. The cookie will be soft initially, but let it cool down completely.
17. After cooling, it turns crispy and crunchy exactly as the texture of a Nankatai.
18. Finally store it in an airtight container.

TIPS

Make sure you have to take thick ghee.