Nan Khatai

Name: Nan Khatai
Cuisine: British
Ingredients: 1 cup all purpose flour or maida; 3/4 cup besan or chickpea flour; 1/4 cup sooji or semolina; pinch salt; 1/2 cup +2-3 tbsp ghee or clarified butter,shouldn't be melted; 3/4 cup confectioners sugar or powdered sugar; 1/2 teaspoon cardamom powder, from 7-8 cardamom pods; 1/2 teaspoon saffron strands, crushed; chopped pistachios, to garnish; chopped almonds, to garnish; 1 tablespoon milk, optional, only use if dough isn't coming toge

Aisha Imran Karwa @cook_16711048

Nan Khatai

Aisha Imran Karwa @cook_16711048

Saved

Ingredients

1 cupall purpose flour or maida
3/4 cupbesan or chickpea flour
1/4 cupsooji or semolina
pinchsalt
1/2 cup+2-3 tbsp ghee or clarified butter,shouldn't be melted
3/4 cupconfectioners sugar or powdered sugar
1/2 teaspooncardamom powder, from 7-8 cardamom pods
1/2 teaspoonsaffron strands, crushed
chopped pistachios, to garnish
chopped almonds, to garnish
1 tablespoonmilk, optional, only use if dough isn't coming toge

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Steps

1

In a bowl sieve together flour, besan, sooji and cardamom powder. Add salt and mix till well combined.
2

Using your stand or hand mixer, mix/cream together ghee with powdered sugar and crushed saffron strands until fuffy.
Add the flour mix (the dry ingredients) and mix.
3

Mix until it forms a soft and smooth dough. If the dough is not coming together, you may add a tablespoon of milk at this point.
Cling wrap the dough and refrigerate for 30 minutes.
4

After 30 minutes take the dough out and pinch equal size balls from the dough.
5

Flatten each balls slightly with your hands and if you want make a criss-cross design on top with a knife. Press some chopped nuts in the center.
6

Place the baking tray lined with the cookies back in the refrigerator again for 20 minutes. Meanwhile pre-heat the oven to 375 F degrees.
7

After 20 minutes, take out the baking tray and bake at 375 F degrees for 16-18 minutes or till the bottom of the cookies starts turning light brown in color.
8

Remove nankhatai from oven and let cool completely.
Store in an airtight container and enjoy
9

Recipe Notes
* The ghee to be used in this recipe should not me melted. It should be in a semi-solid state.
* Chilling the dough is mandatory.