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Nan Khatai, Indian Shortbread

While Sathya and i were enjoying our evening cup of tea, I was reminded of my favorite Indian biscuit – “Nan Khatai”. I simply craved to have some. Butter Cookies that are available in this part of the world are kind of a substitute but the idea of making the traditional one, also freshly baked and no eggs.. What more could be exciting than this!

The classic nan khatai has an aromatic cardamom flavor and also can be topped with either pistachios, cashews or almonds or can have them just plain.

Credits to Sathya’s Aunt, Padma Chitti, who gave me the base recipe. I made a few changes to them like in the quantity of sugar and instead of using ghee (clarified butter) i used melted butter.

So here goes my version:

Ingredients you will need:

1 stick (1/2 cup) Unsalted Butter

½ cup Powdered Sugar

¼ tsp Cardamom Powder

1 Cup All Purpose Flour (Maida)

1/3 tsp Baking Powder

1/8 tsp Salt

Nutmeg powder- 1/8 tsp- Optional

Method:

1. In a mixing bowl, add melted butter and sugar, mix till they are light and well combined.

2. Add Cardamom Powder and mix well. If you are planning to add nutmeg powder, this is the time to add.

3. Sift All Purpose Flour with Baking Powder and Salt into the butter-sugar mixture.

4. Combine all well to form a soft dough. If the mixture is dry, add more melted butter. Avoid adding milk/water. Let this rest for 10-15 minutes covering the bowl with a plastic wrap. Important thing is that the dough shouldn’t become dry.

5. Knead dough well and divide into equal portions.

Preheat the oven at this time at 350 degrees, By the time you have finished molding the cookies, the oven will be ready.

6. Press each portion into a smooth ball with no cracks and I used a flower shape cookie cutter for the shape.

7. Place them on a cookie sheet lined with parchment paper or foil. Leave enough space between each.

8. Bake on the middle rack for 22-25 minutes. 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!

9. Remove from oven and let them cool for some minutes before transferring to a cooling rack to cool completely

10. Store in an air tight container at room temperature, they will last for weeks.. But i guarantee.. They will be eaten that quick that they won’t last for weeks

Happy Cooking

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August 2017
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