Tuesday, July 14, 2015

Nan Khatai, an Indian cookie

Ingredients (makes 16)
All purpose flour - 1 cup,
Corn flour - 1 tbsp,
Semolina (suji/rava) - 1 tbsp,
Gram flour - 2 tbsp,
Wheat flour - 1 tbsp,
Almond meal/powder - 1/4 cup,
Cardamom powder - 1/4 tsp,
Nutmeg powder - 1/4 tsp,
Dry ginger powder - 1/2 tsp,
Baking powder - 1/4 tsp,
Saffron - pinch (optional),
Powdered sugar - 3/4 cup,
Clarified butter/ghee - 1/2 cup + 2 tbsp,
Pistachios - 16 for garnishing.

In a mixing bowl add powdered sugar and ghee, ghee should be soft but not melted. Mix well till pick appears and fluffy (as seen in image).

Now in separate bowl add all purpose flour, semolina, gram flour, wheat flour, corn flour, almond powder, cardamom powder, nutmeg powder, dry ginger powder,baking powder, saffron followed by prepared whipped paste (clarified butter/ghee and powdered sugar) into the bowl, mix gently and form into dough.

Make equal sized balls (16) out of the dough. Take a baking tray lined with parchment paper and arrange them. Top up with pistachio and slightly flatten, not much. Let it chill in the refrigerator for 5-10 minutes.

Bake it for 18-20 minutes in preheated oven at 350 F. When sides of the cookies starts light golden brown, its done.

Let it rest outside, as it is for around 20-30 minutes in baking dish after baking (5-6 hrs best).

Grease the baking tray if running out of parchment paper.
Amount of ghee/clarified butter may differs according to the quality of flour.
A pinch of salt can be added, if you prefer.
Almonds can be used in place of pistachio.
Adjust the amount of sugar according to your test buds.
Cashew/peanut powder can replace almond powder.
Oven temperature may vary oven to oven, so keep eye on it while baking.
Before store in airtight container, let it cools down completely.

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