Tuesday, July 14, 2015

Nan Khatai, an Indian cookie

Ingredients (makes 15 - 18)
All purpose flour - 1 cup,
Semolina (suji/rava) - 2 tbsp,
Gram flour - 1/4 cup,
Cardamom powder - 1/2 tsp,
Baking powder - 1/2 tsp,
Powdered sugar - 1/2 cup,
Semi solid clarified butter/ghee - 1/2 cup, For homemade organic clarified butter recipe CLICK here.
Pistachio halves - 15 to 18 for garnishing.

In a mixing bowl add powdered sugar and ghee, ghee should be semi solid and not melted. Beat well with beater till it becomes light and creamy as per given image below. This process makes Nankhatai more airy and helps to rise well while baking.

Sift in all purpose flour, gram flour, semolina and baking powder into prepared ghee and sugar mixture. Mix well with spatula. Now with gentle and light hand, mix gently and lightly till it gets well combined. Do not knead the dough.

Let it rest covered for 10 minutes in refrigerator.

Line a baking tray with butter paper and set aside.

Divide prepared dough in 15 to 18 equal parts. Roll each part in round shape ball. Place prepared round ball into baking tray lined with butter paper. Repeat the process with remaining mixture.

They will expand while baking so keep some space between each prepared round ball. Place pistachio half over each prepared round ball and slightly press it. 

1 - Bake in oven

Bake it for 20 - 22 minutes in preheated oven at 350 F. After 20 to 22 minutes, take out baking tray. Let it rest outside, as it is for around 20-30 minutes. 

2 - Bake without oven Or Bake over stove top 

In a vessel, add salt followed with a stand. Preheat it covered over high flame for 15 minutes. 

Take a plate lined with butter paper. Place prepared round balls.

After 15 minutes of preheating. Put the flame on low. Place plate into a preheated vessel. 

Let it bake covered over low flame for 20 to 22 minutes.

After 20 to 22 minutes, take out plate. Let it cools down completely.


No need to grease baking tray if running out of butter paper.
A pinch of salt can be added, if preferable.
Almonds can be used in place of pistachio.
Adjust amount of sugar according to your taste.
Oven temperature may vary oven to oven, so keep eye on it while baking.
Can be stored in an airtight container up to 20 to 25 days.
Before store in an airtight container, let it cools down completely.

For video recipe -

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