Nan khatai (Indian shortbread). Indian Shortbread Cookies [RECIPE] 'Nankhatai' or Nan Khatai is a melt-in-mouth cardamom scented Indian shortbread cookie. These are buttery soft, sweet and perfectly crisp, and go so well with a steaming cup of milk, tea or coffee. Indian Shortbread flavored with cardamom and vanilla will just melt away in your mouth! How to make khasta Nan Khatai Recipe. Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour.
Make this yummy eggless bakery-style cookie at home using my simple recipe.
If you are looking for more Cookie recipes to serve along with your evening tea or coffee, here are some - Almond Cookies, Banana Cookies, Peanut Butter Cookies, Funfetti Cookies, and.
Nan Khatai is an Indian style short bread cookie made with clarified butter, flour and chopped nuts.
You can cook Nan khatai (Indian shortbread) using 6 ingredients and 8 steps. Here is how you cook that.
Ingredients of Nan khatai (Indian shortbread)
- It's 1 cup of all purpose flour.
- Prepare 1/4 cup of semolina (sooji).
- Prepare Pinch of salt.
- It's of 1/2 cup + 3 tbsp ghee (solid form).
- You need 1 cup of sugar.
- You need of Jam.
They are similar to butter biscuits but with just the addition of rava in it which makes it North Indian style cookie. It is very easy to make and is kind of starter baking recipe, you can try with your kids too. For the benefit of readers less familiar with this type of cookie, Naan Khatai is actually a Type of Shortbread Biscuit, which originates from the Indian Subcontinent. "Naan" is a Persian word meaning 'Bread' and "Khatai" s derived from Dari Persian word meaning 'Biscuit', According to Wikipedia , Parts of Northern Iran and. While Sathya and i were enjoying our evening cup of tea, I was reminded of my favorite Indian biscuit - "Nan Khatai.
Nan khatai (Indian shortbread) step by step
- Pre-heat the oven to 375 F degrees..
- In a mixing bowl add flour, semolina and and salt and mix till well combined..
- In another bowl mix ghee and sugar together till it’s fluffy (I used Kitchen aid mixer).
- Add the flour mix (No.1 ingredients) and mix until it become a soft and smooth. Can add a tbspn of milk to make it smoother!.
- Wrap the dough and rest it for 30 minutes..
- After 30 mins, take a dough and make into a ball(in a small marble size). Then flatten the ball slightly with a palm of your hand. Make a shallow hole and add Jam..
- Lined the baking tray with grease proof paper and place the flatten shortbread on there. Put in the oven for 25mins or until the bottom turns slightly brown/ golden coulour..
- Remove nankhatai from oven and let it cool completely..
The nan khatai should remain white but the base will have a golden brown color, that is the time you know its ready. Ovens are different so keep an eye! In a bowl, whisk together ghee and sugar until light and fluffy; In a separate bowl, combine flours, semolina, baking powder, cardamom and salt. Nan khatai has got to do nothing with Naan bread. These are very simple Indian style eggless shortbread cookies with a nutty crumbly texture.