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Nan Khatai Recipe

Nan Khatai is a popular delicate and melt-in-mouth Indian cookie. The unique and distinct flavour of pure ghee . sweet cookie loaded with dry fruits. Nan khatai one of our childhood favourite.Nankhatai is an famous Indian sweet cookie loaded with dry fruits. tastes great and goes well with a cup of tea or coffee . These are flavored with pure ghee, cardamom and saffron and will melt in your mouth! These yummy Nankhatais are absolutely amazing! Soft and flavorful, with the melt-in-the-mouth texture, these little bites of deliciousness indeed have more reasons to be loved. Easy and quick to make Loved by kids and adults alike Easy to carry while traveling Purely vegetarian Satiate sweet cravings instantly

Prep time:
15mins

cook time:
25mins

serves:
10

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Maida 1 cup/ 125g

Maida

Description

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Besan 40g / 1/3 cup

Besan

Description

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Baking Soda ½ teaspoon

Baking Soda

Description

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Baking powder 1 teaspoon

Baking powder

Description

Baking powder is a dry powdery substance with a smooth texture. It is a chemical leavening agent, ...

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Sooji 2 tablespoons

Sooji

Description

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Green Cardamom Powder ½ teaspoon

Green Cardamom Powder

Description

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Ghee 1/2 cup /70g

Ghee

Description

Ghee is a type of clarified butter ...

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Sugar 1/2 cup sugar/ 100 to 110 g

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Vanila essence 1/4 tea spoon

Vanila essence

Description

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Details

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Allergy Information

- No

Recipe Notes

Ensure that the ghee is in a semi-solid state and not melted or solidified.

Ingredients For Nan Khatai Recipe

All purpose flour or maida 1 cup/ 125g

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

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Gram flour ( besan ) 40g / 1/3 cup

Gram Flour

Description

Gram flour is a pulse flour made from ground bengal gram. It is yellow in color and is usually us ...

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Baking Soda( For every batter bowl ) ½ teaspoon

Sodium Bicarbonate

Description

Sodium Bicarbonate is a white odourless, solid crystalline substance, that appears as a white pow ...

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Baking Soda Or Baking Powder 1 teaspoon

Baking powder

Description

Baking powder is a dry powdery substance with a smooth texture. It is a chemical leavening agent, ...

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Sooji 2 tablespoons

Rava (Semolina)

Description

Semolina is a coarse flour made fr ...

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Green cardamom powder ½ teaspoon

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Ghee or oil for deep frying 1/2 cup /70g

Ghee

Description

Ghee is a type of clarified butter ...

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Suger 1/2 cup sugar/ 100 to 110 g

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Vanilla accence 1/4 tea spoon

Added Flavour (Artificial Flavouring Substances - Vanilla)

Description

Added Flavour (Artificial Flavouring Substances - Vanilla) is made from artificially-derived vani ...

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Methods

How to make Nan Khatai Recipe

1. Powder the sugar finely in a grinder or spice-grinder.
2. Then cream the ghee and powdered sugar with a electric mixer or blender. You can also cream in a food processor. Add vanila essence. The mixture should become smooth, light and creamy.
3. Sift the following dry ingredients – all-purpose flour, besan (gram flour), baking powder and baking soda. Keep the sifted dry ingredients aside.
4. add the sifted dry ingredients. Also add the sooji.
5. Just mix and gather to a smooth dough. If the mixture is too crumbly and you cannot bring together to a dough, then add 1 to 3 tablespoons of milk at a time. Mix lightly and bring the mixture to a dough. Or add some ghee.
6. Pinch medium sized balls from the dough.Roll them evenly in your palms. Slightly flatten them. Press chironji or almonds on the top lightly.You can also make some criss cross designs on the nankhatai with a fork or toothpick.
7. Place the nankhatai in a baking tray.Keep some space between them as they expand while baking.
8. Bake the nankhatai in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 20 to 25 mins till light golden.Remove and place them on wire racks, so that they cool at room temperature.When cooled, store the nankhatai in an airtight container.