After an enjoyable weekend in the sunshine city, I was in good mood to bake something after I returned from work. But I wanted to finish it off fast so that it will not disturb our dinner schedule. If I serve dinner late then surely we would end getting up late and you know the consequences. So thought of some simple cookies and searched for it and finally got hooked to the Nan khatai recipe at Manjula's Kitchen. Easy to make and tasted awesome what else do you need. It hardly took 30 minutes for me to bake the cuties and we relished it with our evening tea.
I did not make any major changes to the recipe, just reduced the sugar level to suit our taste buds. After the first 10 minutes of baking the entire kitchen was filled with aroma of the butter and cardamom in the cookies. Simply loved the texture and taste so much that I will be making this often. All the ingredients used for Nan khatai should be readily available in any regular kitchen moreover it is an egg less cookie. This is surely a keeper. Try these out and Enjoy as we did !!!
All purpose flour - 1/3 cup
Fine Sooji or semolina - 1/3 cup
Besan flour - 1/2 cup
Baking soda - a pinch
Green Cardamom Pods - 5 no
Unsalted butter - 1 stick
Sugar - 2/3 cup
Almond - 10 - 15 no
- Grind the cardamom seeds with little sugar to make a coarse powder.
- Slice the almonds into equal halves and keep aside for garnishing.
- Preheat the oven to 375 F.
- In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
- Let the butter come to the room temperature.Butter should be soft not melted
- Add butter and sugar in a larger bowl and beat in medium speed for about 3 minutes until light and fluffy.
- Add the flour mix to butter and sugar mixture and knead them together to make a smooth dough.
- Divide the dough into equal parts and make them into balls.
- Press each ball between your palms lightly; every piece should be about 3/4 inches thickness.
- Take the sliced almonds and press them into the dough gently.
- Place the Nan khatai on a lightly greased cookie sheet and bake for about 13 to 15 minutes.
- After they are lightly golden brown remove the cookie sheet from the oven.
- Allow the Nan Khatai's to cool down for about 3 minutes and then remove them from cookie sheet.
- Serve with Hot tea or coffee.
- Adjust the sugar level according to your taste.
- Use garnishing as per you choice.
- Store the Nan Khatai's in air tight containers to retain crispiness.
- I used standard measuring cups used for baking and made 16 cookies out of it.
Sending this delicious Nan Khatai to Bookmarked Recipes Every Tuesday event Started by Priya Mitharwal and co-hosted by Aipi of US Masala.
Also would love to send it to the EFM Bakes and Cakes series event hosted by Srilekha.