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.
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). 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. Nan khatai is an authentic Indian sweet and savory eggless cookie that can be easily prepared at home. You can cook Naan khatai using 10 ingredients and 7 steps. Here is how you cook that.
Ingredients of Naan khatai
- You need 1 cup of flour.
- It's 1 tbsp of suji.
- You need 2 tbsp of baisan.
- Prepare 1/4 tsp of baking soda.
- You need 1/4 tsp of baking powder.
- You need 1/2 tsp of cardamom powder.
- Prepare 1/2 cup of sugar.
- You need 1/2 cup of butter.
- You need 1 of egg yolk.
- It's Pinch of salt.
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. 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 step by step
- In a bowl put flour, baisan, sugar, baking powder, baking soda, and a pinch of salt.
- In another bowl beat butter and sugar till creamy.
- Add dry to wet ingredients..
- Shape 1 tbsp of dough into cookie.
- Brush with egg yolk.
- Decorate with an almond.
- Bake for 15-20 mins.
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.