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Nan Khatai Recipe - Eggless Cookie for your breakfast

Nan khatai is a traditional Indian sweet and savory eggless cookie that is simple to make at home.

Ghee, maida, rava (sooji), gram flour (besan), and sugar are used in the original recipe, but it is now commonly cooked without gram flour and rava. We used rava instead of gram flour in this recipe since it gives the cookie a crispy feel. This nan khatai step-by-step visual tutorial will teach you how to create this buttery biscuit at home in just 20 minutes.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 18 cookies

Ingredients for Nan Khatai:

  • 1 cup + 2 tablespoons maida (all-purpose flour)
  • 2 tbsp Semolina (fine rava or sooji)
  • a quarter teaspoon of baking soda
  • a pinch of salt
  • 1/2 cup unsalted butter (or ghee), at room temperature
  • 1 pound powdered sugar (or a little less)
  • 1/4 teaspoon ground green cardamom
  • 1 tablespoon Pistachio, finely chopped, for garnish

Instructions to Prepare the Nan Khatai:

  1. To powder the sugar, use a mixer grinder or a blender with a small jar. In a mixing dish, combine 1 cup maida, 2 tablespoons semolina, 1/4 teaspoon baking soda, and a pinch of salt.

  2. With a spoon, stir them.

  3. In a separate bowl, combine 1/2 cup butter or ghee and powdered sugar.

  4. Using a wire whisk or a hand mixer, beat them till smooth and soft. Beat in 1/4 teaspoon cardamom powder again.

  5. Mix in the sieved dry ingredients (from step-1).

  6. Mix thoroughly and form a dough by hand. If the dough appears greasy, add 1-2 tablespoons additional flour and combine well (do not overmix).

  7. For at least 10 minutes, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Make 18 equal amounts of dough and form them into round balls. Line a baking sheet with parchment paper or aluminum foil. Place each ball on a baking tray and press a little between your palms to give it a patty-like form. If desired, make a crisscross cut with a knife across the top surface of each biscuit. Top each with a little amount of finely chopped pistachio and gently press with your finger. Allow adequate room between each cookie because they will expand during baking.

  8. Place a baking tray in a preheated oven and bake at 350°F (180°C) for 15-18 minutes, or until the cookie begins to turn light golden in color. Check the cookies after 15 minutes and keep an eye on them while they continue to cook (every oven has different settings and it may little longer or shorter time)

  9. Remove the baking tray from the oven and place the cookies on a cooling rack to cool (or wire rack). Cookies will be mushy at this point, but as they cool, they will become crispy and hard (but not rock hard). They are ready to eat once they have reached room temperature. Place them in an airtight jar and consume them within two weeks.

 

Note:

  1. If you're using salted butter, omit the salt from the dry ingredients in step 1. If using unsalted butter, mix in a pinch of salt with the dry ingredients.

  2. Remove the butter from the refrigerator 30 minutes before beginning step 1.

  3. Refrigerated butter can also be microwaved for 5 seconds. Because this recipe calls for soft, unmelted butter, do not microwave it for more than 5 seconds to prevent it from entirely melting.

  4. If you're using ghee instead of butter, it should be semi-solid (grainy texture). It should not be melted completely.

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