Nan
khatai is an Indian version of western cookies & are loved by one
and all.These light and crispy biscuit are perfect to serve with tea or
coffee.
Ingredients (makes about 24)
3/4 cup plain flour or maida
1/4 cup wheat flour
2 tbsp fine sooji or semolina
2 tbsp gram flour or besan
1/4 tsp baking soda
5 green cardamom seed coarsely powder (elaichi)
3/4 cup pure ghee (can take 2 tbsp less)
3/4 cup sugar powder (can take up-to 1 cup according to taste)
1 tbsp crushed or sliced almond
1 tbsp crushed or sliced pistachio
Method
Pre heat the oven to 180 C
In a bowl, mix the plain flour, gram flour, sooji, baking soda, cardamom powder & sugar.
Add the melted (not hot) ghee & knead them together to make smooth dough.
Divide the dough into about 24 equal parts & make them into balls.
Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
With a sharp knife softly draw a cross design on the top & put few pieces of almonds & pistachios and press them into the dough gently.
Put Nan khatai on a lightly greased cookie sheet bake for about 20 to 25 minutes or until Nan khatai are lightly gold brown.
Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.
Cool completely & store in air tight container.
Tips
* Original recipe had only plain flour, you can make it with half plain flour & half wheat flour.
* Softened Butter can be used instead of melted ghee.
* Amount of sugar depends upon individual taste.
* Cardamom seeds can be powdered along with sugar.
Ingredients (makes about 24)
3/4 cup plain flour or maida
1/4 cup wheat flour
2 tbsp fine sooji or semolina
2 tbsp gram flour or besan
1/4 tsp baking soda
5 green cardamom seed coarsely powder (elaichi)
3/4 cup pure ghee (can take 2 tbsp less)
3/4 cup sugar powder (can take up-to 1 cup according to taste)
1 tbsp crushed or sliced almond
1 tbsp crushed or sliced pistachio
Method
Pre heat the oven to 180 C
In a bowl, mix the plain flour, gram flour, sooji, baking soda, cardamom powder & sugar.
Add the melted (not hot) ghee & knead them together to make smooth dough.
Divide the dough into about 24 equal parts & make them into balls.
Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
With a sharp knife softly draw a cross design on the top & put few pieces of almonds & pistachios and press them into the dough gently.
Put Nan khatai on a lightly greased cookie sheet bake for about 20 to 25 minutes or until Nan khatai are lightly gold brown.
Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.
Cool completely & store in air tight container.
Tips
* Original recipe had only plain flour, you can make it with half plain flour & half wheat flour.
* Softened Butter can be used instead of melted ghee.
* Amount of sugar depends upon individual taste.
* Cardamom seeds can be powdered along with sugar.
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