Here is a concise summary of the provided text, a recipe guide for making Nankhatai (a type of Indian shortbread cookie) at home without an oven:
**Recipe Overview**
* **Cost:** Approximately ₹30 (without using desi ghee)
* **Key Ingredients:**
+ 120g flour (or 1 cup gram flour)
+ 40g semolina
+ 60g desi ghee (or alternative, note: using desi ghee increases budget)
+ ¼ cup powdered sugar
+ Half teaspoon baking powder
+ Half teaspoon baking soda
+ Cardamom powder (quantity not specified)
* **Instructions:**
1. Mix and sift dry ingredients.
2. Combine with ghee and sugar; mix until light and fluffy (check with water drop method).
3. Add baking powder and soda; mix lightly.
4. Refrigerate for 10-12 minutes.
5. Shape into balls (not flattened).
6. Cook in an Idli stand on low flame for 15-18 minutes (use top tray to avoid burning).
* **Result:** Soft, delicious Nankhatai with a nice texture and appearance, comparable to or better than market-bought ones.
Here are the key facts extracted from the text, numbered and in short sentences, without opinions:
**Ingredients & Quantities**
1. **Flour**: 120 grams (or 1 cup of gram flour) is used.
2. **Semolina**: Approximately 1/4 cup (around 40 grams) is used.
3. **Desi Ghee**: Half a cup (about 60g) is required (optional for budget constraint).
4. **Powdered Sugar**: ¼ cup (around 120 grams) is used.
5. **Baking Powder**: Half a teaspoon is required.
6. **Baking Soda**: Half a teaspoon is used.
**Instructions & Process**
7. The mixture needs to be sifted properly to ensure the Nankhatai is light.
8. A drop of water should float on the mixture to check its readiness.
9. The mixture should not be over-mixed, just combined.
10. No milk or water should be added to the mixture to prevent hardness.
11. If the mixture is too dry, a spoon of ghee can be added.
12. The mixture should be kept in the fridge for 10-12 minutes.
13. The Nankhatai should be shaped into balls (not flattened) for even cooking.
14. Cooking time on low flame is approximately 7-8 minutes (or up to 10 minutes).
15. The top tray of the Idli stand should be used, not the bottom one.
16. Cooking time for the top tray is about 15-18 minutes.
**Miscellaneous**
17. The recipe's estimated cost is ₹30 (excluding desi ghee).
18. The method allows for making Nankhatai without an oven or eggs.