Naan khatai. Nankhatai recipe - Delicious, light & crisp eggless cookies made with flour, ghee, cardamom powder and sugar. Nankhatai are traditional Indian shortbread cookies made with all-purpose flour, semolina, sugar and ghee. There are so many variations of nankhatais and can be made with different combinations of flour.
Nan khatai is an authentic Indian sweet and savory eggless cookie that can be easily prepared at home. In its authentic recipe, ghee, maida, rava (sooji), gram flour (besan) and sugar are used but nowadays it is generally prepared without using gram flour and rava. Naan Khatai is India's very own desi biscuit which is made in an open oven (you can make it in your OTG or cooker or convection oven also). You can have Naan khatai using 8 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Naan khatai
- It's 1 cup of flour.
- It's 1 cup of Custer sugar.
- Prepare 1 cup of butter melted.
- You need 2 of egg yolks.
- Prepare of Almond to taste roasted and cut.
- It's 1 tsp of baking powder.
- You need 1 tsp of baking soda.
- Prepare 3 pinch of Cardamom powder.
It is soft and melt-in-the mouth biscuit and has a unique taste with an unmistakable aroma of desi ghee, which distinguishes it from other cookies. The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from a Dari Persian word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of Indian bread similar to Naan.
Naan khatai instructions
- Take a bowl add all ingredients not egg mix with hand make sure tha dough is not hard and not soft if you think you need more butter you can add it it look like when you hold a sand in your hand is hold a shape this what you need.
- Then make ka biscute and bake in oven.
Combine flour, sooji, salt, powdered sugar, and vanilla essence in a large mixing bowl. Add ghee and mix until well blended. Knead until it forms a soft pliable dough. Much like shortbread Naan Khatai also relies on butter or Ghee as the binding agent. The result is soft crumby textured biscuit,much like custard biscuits.