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Chocolate Nan Khatai/ Nankhatai Pressure Cooker Recipe

By Hemapriya Natesan @MyLittleMoppet

September 10, 2018 Leave a Comment

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Make chocolate Nan Khatai the easy way in a pressure cooker! With whole wheat and chickpea flour, this is a healthy treat to gorge on!

Nan khatai is India’s own version of the popular shortbread cookie, and we are happy to eat it with tea or as dessert! Did you know that the word literally means ‘bread biscuit’? Yes, Nan refers to bread and khatai refers to biscuit, so there you go! Nan khatais can be baked, but they can also be made in a pressure cooker.

Traditionally nan khatai is made with refined flour, powdered sugar, butter and other ingredients, but we’ve decided to go healthier. We have replaced refined flour with whole wheat flour and chick pea flour, and organic jaggery powder is the perfect natural substitute to white sugar. Who says that your favorite treats can’t be healthy? Here is the recipe where we prove otherwise, with an extra kid-friendly ingredient – chocolate!

Chocolate Nan Khatai Pressure Cooker Recipe

Chocolate Nan khatai/ Nankhatai is a fusion twist of popular short bread cookie in India. These deliciously made eggless cookies are the best holiday treat, which goes excellently well with a hot cup of tea.

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup chickpea flour
  • 1/2 cup jaggery powder
  • 1/4 cup ghee / clarified butter
  • 1/4 cup milk or as needed
  • 2 tablespoons chopped pistachio
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder

Chocolate Nan khatai recipe

Method:

1. In a bowl sieve the whole wheat flour, chickpea flour, cocoa powder and baking powder.

Nankhatai recipe

2. In another bowl take powdered jaggery and add ghee to it.

Chocolate Nan khatai

3. Add this jaggery ghee mixture to the bowl of dry ingredients and rub until it appear like bread crumbs.

how to make Chocolate Nan khatai

 Chocolate Nan khatai

4. Add milk little by little as required and make a dough. Do not knead, just gather the flour together.

Chocolate Nan khatai/ Nankhatai

5. Meanwhile preheat the pressure cooker. For that take a 5 liter pressure cooker and add 2 cups of salt or fine sand. Place a stand over it. Remove the whistle and rubber gasket from the lid of the pressure cooker and close the lid. Heat the pressure cooker on medium to high heat for about 15 minutes.

Chocolate Nan khatai/ Nankhatai

Chocolate Nan khatai/ Nankhatai

6. Grease a plate with ghee. Select the plate size which fits well inside the pressure cooker.

7. Pinch out 10-12 equal sized portions of the dough. Roll each portion between the palms and then flatten slightly.

Chocolate Nan khatai recipe

8. Add a little chopped pistachio in the center of each cookie dough and apply slight pressure.

Nankhatai Recipe

9. Arrange the Nan khatais on the greased plate such that they do not touch each other. Keep enough space between them as they spread out while baking.

Chocolate Nan khatai/ Nankhatai

10. Carefully place the plate of Nan khatai in the preheated pressure cooker over the stand. Close the cooker, on a low to medium flame, allow the Nan khatai to cook for about 20 minutes.

Chocolate Nan khatai/ Nankhatai

11. Allow the Nan khatai to cool down on the rack before transferring them to an airtight container.

Chocolate Nan khatai/ Nankhatai is a fusion twist of popular short bread cookie in India. These deliciously made eggless cookies are the best holiday treat, which goes excellently well with a hot cup of tea.

Take care not to overcook the Nan Khatai, since they harden as they cool. The Chocolate Nan khatais remain good for about 4-5 days at room temperature in an air tight container. This is a very simple recipe for chocolate nan khatai and the pistachio gives the cookies a festive touch. They’re the perfect healthy option to give your kids as an after school snack, to serve your guests or to simply enjoy with your hot cup of tea!

Chocolate Nan khatai/ Nankhatai is a fusion twist of popular short bread cookie in India. These deliciously made eggless cookies are the best holiday treat, which goes excellently well with a hot cup of tea.

Chocolate Nan khatai/ Nankhatai Recipe  
Chocolate Nan Khatai/ Nankhatai Pressure Cooker Recipe
Save Print PREP TIME 15 mins COOK TIME 20 mins TOTAL TIME 35 mins   Chocolate Nan khatai is a fusion twist of popular short bread cookie in India. These healthy and crispy biscuits make your taste buds addicted to it. These deliciously made eggless cookies are the best holiday treat, which goes excellently well with a hot cup of tea. Author: Hemapriya Recipe type: Dessert Cuisine: Indian Serves: 1 dozen INGREDIENTS
  • 1 cup = 200 ml
  • 1 cup whole wheat flour
  • ½ cup chickpea flour
  • ½ cup jaggery powder
  • ¼ cup ghee / clarified butter
  • ¼ cup milk or as per need
  • 2 tablespoons chopped pistachio
  • 2 tablespoons unsweetened coco powder
  • ½ teaspoon baking powder
METHOD
  1. In a bowl sieve the whole wheat flour, chickpea flour, coco powder and baking powder.
  2. In another bowl take powdered jaggery and add ghee to it.
  3. Add this jaggery ghee mixture to the bowl of dry ingredients and rub until it appear like bread crumbs.
  4. Add milk little by little as required and make a dough. Do not knead, just gather the flour together.
  5. Meanwhile preheat the pressure cooker. For that take a 5 liter old pressure cooker and add 2 cups of salt or fine sand. Place a stand over it. Remove the whistle and rubber gasket from the lid of the pressure cooker and close the lid. Heat the pressure cooker on medium to high heat for about 15 minutes.
  6. Grease a plate with ghee. Select the plate size which fits well inside the pressure cooker.
  7. Pinch out 10-12 equal sized portions of the dough. Roll each portion between the palms and then flatten slightly.
  8. Add a little chopped pistachio in the center of each cookie dough and apply slight pressure.
  9. Arrange the nan khatais on the greased plate such that they do not touch each other. Keep enough space between them as they spread out while baking.
  10. Carefully place the plate of Nan khatai in the preheated pressure cooker over the stand. Close the cooker, on a low to medium flame, allow the Nan khatai to cook for about 20 minutes.
  11. Allow the nan khatai to cool down on the rack before transferring them to an airtight container.
  12. The chocolate nan khatai remains good for about 4-5 days at room temperature in an air tight container.
3.5.3226

Need organic jaggery to make these delicious cookies? we’re here to help! Click on the link below to  get it delivered straight to your doorstep.

Buy Now

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Filed Under: Cookies, Festivals, Toddler, Toddler Food Recipes, Toddler Recipe Tagged With: butter cookies, cookies, cookies for festival, easy cookies, easy Nankhatai recipe, eggless cookies, healthy nan khatai recipe, Nan khatai recipe for kids, nankhatai recipe, simple nan khatai recipe


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