Recipe: Delicious Naan khatai

Naan khatai. Nankhatai recipe – Delicious, light & crisp eggless cookies made with flour, ghee, cardamom powder and sugar. Nankhatai are traditional Indian shortbread cookies made with all-purpose flour, semolina, sugar and ghee. There are so many variations of nankhatais and can be made with different combinations of flour.

Naan khatai Nan khatai is an authentic Indian sweet and savory eggless cookie that can be easily prepared at home. In its authentic recipe, ghee, maida, rava (sooji), gram flour (besan) and sugar are used but nowadays it is generally prepared without using gram flour and rava. Naan Khatai is India's very own desi biscuit which is made in an open oven (you can make it in your OTG or cooker or convection oven also). You can have Naan khatai using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Naan khatai

  1. Prepare 1 Cup of Besan.
  2. You need 1/2 Cup of Maida.
  3. Prepare 2 tsp of Suji(Rava).
  4. You need 1/2 Cup of Desi Ghee.
  5. Prepare Pinch of Salt.
  6. It’s 2 tsp of Desiccated Coconut Powder.
  7. It’s 1/2 Cup of Powdered Sugar.
  8. It’s As required of Chopped Almonds.

It is soft and melt-in-the mouth biscuit and has a unique taste with an unmistakable aroma of desi ghee, which distinguishes it from other cookies. Combine flour, sooji, salt, powdered sugar, and vanilla essence in a large mixing bowl. Add ghee and mix until well blended. Knead until it forms a soft pliable dough.

Naan khatai step by step

  1. First Step_Is to add the besan into a big bowl or with this add maida and salt, little suji, ghee, sugar powder Or coconut powder rub with hand..
  2. Make the semi soft dough, now make small sizes balls and create small hole in the centre..
  3. Garnish with chopped almonds and bake. In a preheated oven for about 15 Minutes Or standing time is 5 Mintues..
  4. After baking now cool down,naan khatai..
  5. Last Step Is_Serve It An Enjoy This Recipe..

Naan Khatai is an Indian Shortbread often made with flour and a combination of semolina or gram flour or rice flour and spiced with cardamom. Much like shortbread Naan Khatai also relies on butter or Ghee as the binding agent. The result is soft crumby textured biscuit,much like custard biscuits. The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from a Dari Persian word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye.

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