Updated: Aug 19
Nan Khatai is the traditional Indian short cookies. These are made without eggs and any leavening agent. These melt in your mouth cookies are a delight with a hot cup of tea.
With the festivals round the corner, these are must make.
I normally don't use maida in my cookies. But today I wanted to share with you all the classic Nan Khatai, which is made with maida, however, I couldn't resist adding a little besan( chickpea flour) and rava(semolina).
There are various flour combinations that are now used to make Nan Khatai. But the traditional ones were made with maida alone.
Maida 120 gms
Besan 20 gms
Rawa 40 gms
Ghee 90 gms
Sugar 60 gms (powdered)
Cardamom powder 1 tsp
Sift maida, besan and rawa along with cardamom powder.
Take ghee at room temperature. It should be granular and not melted.
Beat ghee for a minutes.
Now add powdered sugar and beat well for 3-4 minutes till the mixture is light and fluffy.
Add the sifted dry ingredients.
Mix properly using your hands to get smooth dough.
Cover and let it rest for 30 minutes.
Now divide it into 14 equal parts.
Roll each into a smooth ball.
Make a cross mark with knife.
Press a few chopped nuts. I have used pistachio flakes.
Place them on a parchment lined baking sheet.
Maintain a distance of atleast 1" as these will expand a little.
Bake in a preheated oven at 170 degrees for 18 -20 minutes.
Mine were done in 19 minutes.
Let them cool on the baking sheet for ten minutes.
Remove on wire rack and let them cool completely.
Store in an airtight container.