Nan Khatai Recipe: Nan khatai recipe provides a delightful experience of authentic Indian eggless cookies. Whether you choose to bake them in the oven or opt for the pressure cooker method, these sweet and crunchy treats are perfect for tea time or as a complement to savory snacks.
Ingredients:
Nan Khatai Recipe
- 1 cup + 2 tablespoons Maida (all-purpose flour)
- 2 tablespoons Semolina (fine rava/sooji)
- 1/4 teaspoon Baking Soda
- A pinch of Salt
- 1/2 cup Unsalted Butter (or ghee), at room temperature
- 1/2 cup Powdered Sugar
- 1/4 teaspoon Green Cardamom Powder
- 1 tablespoon finely chopped Pistachio (for garnishing)
Note:
- If using salted butter, skip adding salt to the dry ingredients.
- Ensure butter or ghee is soft but not completely melted.
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
Directions:
Nan Khatai Recipe
Step 1: Prepare Dry Ingredients
- Sieve 1 cup + 2 tablespoons maida into a bowl.
- Add 2 tablespoons semolina, 1/4 teaspoon baking soda, and a pinch of salt (if using unsalted butter).
- Mix the dry ingredients thoroughly.
Step 2: Prepare Wet Ingredients
- In another bowl, take 1/2 cup butter or ghee and 1/2 cup powdered sugar.
- Beat them until smooth and soft.
- Add 1/4 tbsp cardamom powder and beat again.
Step 3: Combine and Make Dough
- Add the sieved dry ingredients to the wet mixture.
- Mix well to form a dough. Add 1-2 tablespoons more flour if the dough is too greasy.
- Ensure the dough is not too soft; refrigerate for 10-15 minutes if needed.
Step 4: Shape and Bake
- Preheat the oven to 350°F (180°C).
- Divide the dough into 18 equal portions and shape them into round balls.
- Flatten each ball slightly and place them on a baking tray lined with parchment paper.
- Optionally, make a criss-cross cut on each cookie and top with chopped pistachios.
- Bake for 15-18 minutes until the cookies turn light golden.
Step 5: Cool and Enjoy
- Once baked, transfer the cookies to a cooling rack.
- As they cool, they will become crisp. Store in an airtight container and enjoy within 2 weeks.
- How to Make Nan Khatai without an Oven (using a Pressure Cooker or Pan):
- Use an aluminum pressure cooker or a heavy-based deep pan.
- Fill with salt or sand, place a stand, and preheat for 5 minutes.
- Put nan khatai plate in the cooker, cover, and cook for 15 minutes over low flame.
Tips and Variations:
Nan Khatai Recipe
- Maintain the ratio of butter/ghee to other ingredients for the right crunch.
- Avoid completely melting the butter or ghee to prevent flat cookies.
- If the dough is too soft, refrigerate before shaping.
- Experiment with whole-wheat flour for a variation.
- Preheat the oven for at least 10 minutes for optimal baking.
Taste: Sweet and crunchy
Serving Ideas: Serve with tea as an afternoon snack or alongside savory treats like farsi puri or maida chakli.
Conclusion
In conclusion, this Nan Khatai Recipe provides a delightful experience of authentic Indian eggless cookies. Whether you choose to bake them in the oven or opt for the pressure cooker method, these sweet and crunchy treats are perfect for tea time or as a complement to savory snacks. Experiment with variations and enjoy the homemade goodness. Happy baking!
Frequently Asked Questions
about Nan Khatai Recipe
Can I use salted butter for this recipe?
Yes, you can use salted butter. Just omit adding extra salt to the dry ingredients.
What if the dough seems too greasy?
Add 1-2 tablespoons more flour to achieve the right consistency if the dough appears overly greasy.
Is it okay to refrigerate the dough before shaping?
Definitely. Refrigerate the dough for 10-15 minutes if it’s too soft to shape easily.
What are some variations I can try?
Feel free to experiment with whole-wheat flour for a different flavor and texture.
How long will these cookies stay fresh?
Store the nan khatai in an airtight container and enjoy within 2 weeks for maximum freshness.
