Nan Khatai... These crunchy, shortbread like cookies flavored with cardamom are one of the very few baked goodies that my mum used to make for us while we were growing up. Baking was not an easy thing to do back then. The ingredients were not easily available and ovens were very rarely found in the electronic shops and don't even count the innumerable power cuts that happened without a fail as soon as the wind blew a little hard. I can still feel the heavenly smell which wafted through the entire house while the cookies baked, making us restless and then burning our tongues after we popped a few in our mouth even before they cooled properly. I have made these cookies innumerable times using the same recipe and they have never failed me. Sharing my Mom's recipe to make these delicious crunchy Indian shortbread cookies or Nan Khatai. Here it is.
All you need is
- Ghee \ Indian Clarified butter - 1 cup ( use regular butter if not available )
- Powdered sugar - 1 cup ( sifted )
- Besan \ Chickpea flour - 1\2 cup
- Maida \ All purpose flour - 1 and 3\4 cups
- Pinch of salt
- Baking soda -1\8 tsp
- Almonds - 5-6 ( slivered ) for garnishing
Nan Khatai Recipe
- Sift besan, maida, salt and baking soda.
- Whisk ghee and powdered sugar till light and fluffy. ( Approx 2-3 minutes on high speed )
- Add the dry mixture in 2-3 batches and fold gently.
- Divide the dough into 20-24 parts and make rounds.
- Press the rounds gently and keep some slivered almonds on top.
- Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.
- Pre heat the oven to 175 degrees C.
- Grease a cooking sheet with ghee.
- Arrange the cookies on the sheet keeping 2 cm gap between them.
- Bake for 15-20 minutes, till slightly browned.
- Remove from oven and cool on a cooling rack.
- Store in an airtight container for up to a week.
These cookies tend to burn very fast, so keep an eye on them while baking.
Turn the cookies around and see the base. If it's slightly browned, the cookies are done.