Authentic Naan Khatai
Sometimes you are at a loss. No ideas whatsoever, you have favorites at Tastespotting, you have archives, you have notes on what recipes to try and you have people feedback but nothing seems to fit. I cannot write a post to 'fill in' space. I have to absolutely love that recipe and it should look and taste amazing not to mention that it should be photographed decently. This weeks' post is one of a kind of traditional Indian biscuits called Naan Khatai.This is a very old hands down recipe.It consists of only three main ingredients - Ghee, flour and sugar. It is flavored with freshly grounded cardamom. The cookies are sprinkled with pistachios or Almond. The typical texture of these cookies should be powder like on the cracked tops. You can find them in almost all bakeries and they are true all time favorites. Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve with tea or coffee.
(plain flour or maida)
durum semolina flour
fine sooji (suji)
(a little less than 1/2 teaspoon)
green cardamom, coarsely powder (ilaichi)
ghee (clarified butter)
(you can use butter also)
Pre heat the oven to 375 degree.
In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
Let the butter or ghee come to the room temperature (butter should be soft not melted)
Add Ghee (Butter) and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
Add the flour mix to ghaee and sugar mixture and knead them together to make smooth dough.
Divide the dough into about 24 equal parts and make them into balls.
Press each ball between your palms lightly; every piece should be about¾ inch in thickness.
put few pieces of almonds and pistachios and press them into the dough gently.
Put Nan khatai on a lightly greased baking tray and bake at 375℉ (190℃) for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
After they are lightly golden brown let the Nan Khatais cool down for two to three minutes before taking them off the Tray.
Store in an air tight container at room temperature.
In authentic recipe ghee is used. But you can use butter or ghee anyting of your choice. I use ghee in this recipe.