Nan Khatai :
Nan khatai is a true Indian sweet and savory eggless cookie that can be effortlessly arranged at domestic. In its bona fide formula, ghee, maida, rava (sooji), gram flour (besan) and sugar are utilized but these days it is by and large arranged without utilizing gram flour and rava. In this recipe, we have not included gram flour but utilized rava as it gives a fresh surface to the cookies. In this step by step photo recipe of nan khatai, you will learn how to make this buttery cookie at domestic in a fair under 20 minutes.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 18 cookies
Ingredients For Nan Khatai:
| 1 cup + 2 tablespoons Maida (all-purpose flour) |
| 2 tablespoons Semolina (fine rava/sooji) |
| 1/4 teaspoon Baking Soda |
| A squeeze of Salt |
| 1/2 cup Unsalted Butter (or ghee), at room temperature |
| 1 tablespoon finely chopped Pistachio, for garnishing |
| 1/4 teaspoon Green Cardamom Powder |
| 1 tablespoons finely chopped Pistachio, for garnishing |
Note:
- If you are utilizing salted butter, do not include salt to dry fixings in step 1. If you are utilizing unsalted butter, include a squeeze of salt with dry ingredients.
- Take butter out from the fridge for 30 minutes sometime recently beginning step 1.
- You can too microwave the refrigerated butter for 5 seconds. Do not microwave for longer than 5 seconds to avoid it from softening totally as this recipe requires delicate unmelted butter.
- If you are utilizing ghee instead of butter, it ought to have semi strong consistency (grainy surface). It ought to not be totally melted.
Directions For Nan Khatai:
1. To powder the sugar, crush it in a little bump of a blender processor or a blender. Sifter (1 cup + 2 tablespoons) maida in a bowl, including 2 tablespoons semolina, 1/4 teaspoon heating pop, and a squeeze of salt.
2. Blend them with a spoon.
3. Take 1/2 cup butter or ghee and powdered sugar in another bowl.
4. Beat them utilizing a wire whisk or hand blender until smooth and delicate. Include 1/4 teaspoon cardamom powder and beat again.
5. Include sieved dry fixings (from step-1).
6. Blend well and make a batter utilizing your hand. If the mixture looks exceptionally oily, include 1-2 tablespoons more flour and blend well (don’t include as much flour).
7. Preheat oven to 350 degree Fahrenheit (180 degree Centigrade) for at slightest 10 minutes. Partition batter into 18 rises to parcels and make circular formed balls from it. Line a material pepper or an aluminum thwart over the preparing plate. Take each ball and press a small between your palms to grant it a patty like shape and put it on a heating plate. If you need, you can make a criss-cross cut utilizing a cut over the beat surface of each cookie. Beat each one with a small bit of finely chopped pistachio and press tenderly with your finger. Keep sufficient space between each cookie since it will extend in measure amid baking.
8. Put the preparing plate in a preheated broiler and heat at 350 degree Fahrenheit (180 degrees Centigrade) for around 15-18 minutes or until the cookie begins to turn bright brilliant. After 15 minutes, check the cookies and keep an eye on them while assist cooking (each stove has distinctive settings and it may last longer or shorter time)
9. Evacuate the heating plate from the stove and exchange treats over a cooling rack (or wire rack). Cookies will be delicate at this time but they will turn fresh and difficult (not shake difficult) as they cool down. Once at room temperature, they are prepared to appreciate. Exchange them to a hermetically sealed holder for capacity and expend them within 2 weeks.
How to Make Nan Khatai without Stove (utilizing a Weight Cooker or a Pan):
- Take an aluminum pressure cooker or an overwhelming-based profound pan.
- Fill the cooker with salt or sand till the 2 inches height.
- Put a stand over it.
- Heat the cooker over medium fire for 5 minutes.
- Put a nan-khatai plate over it in the cooker and near the cover (don’t disregard to expel the gasket and shriek from the cooker cover). If you are utilizing a dish, utilize the plate or any cover to cover it.
- Cook it for 15-minutes over moo fire. Check the nan-khatai after 15 minutes and cook for a few more minutes if required.
Tips and Variations:
- Do not alter the proportion of butter/ghee and all other fixings. It is basic for the crunchiness of the cookies.
- To prevent the nan khatai from turning level, make beyond any doubt that butter or ghee is not totally melted.
- If the batter is exceptionally delicate in step-7 at that point keep it (secured) in the fridge for around 10-15 minutes sometime recently making crude cookies.
- You can utilize 1/2 cup whole-wheat flour and 1/2 cup maida instead of utilizing 1 cup maida.
- Do not forget to preheat the oven for at slightest 10 minutes as the right temperature is essential for culminating baking.
- Every oven has distinctive settings and can take diverse time to cook so keep an eye on Nan khatai after around 15 minutes of starting baking.
Taste: Sweet and crunchy
Serving Ideas: Serve eggless nan khatai with tea as an afternoon/tea-time snack or with any savory snack like farsi puri or maida chakli, methi puri, namak para, etc.