Nan Khatai, How to make Nan khatai
Nan khatai is the Indian variation of shortbread cookies. These are eggless biscuits enjoyed by any age groups. Generally prepared with versatile flour, gram flour, and semolina, are flaky outdoors and extremely soft from within.
Nankhatai or Nan Khatai are Indian shortbread biscuits made with versatile flour, gram flour, and semolina. The word Nankhatai is originated from Persian where ‘Naan’ indicates bread and ‘Khatai’ indicates biscuits.
It is thought that they were come from Surat. A bakeshop in Surat utilized to make baked goodies for Dutch households. After the Dutches were gone, regional individuals stopped purchasing from the pastry shop as they did not like those items. To conserve the closure of the pastry shop the owners began offering dried bread. Ultimately, after a lot appeal of dried bread and experimentation, the nankhatai were stemmed.
Why make Nankhatai?
☑Easy to bake
☑Requirements just couple of active ingredients
☑Flaky and melt in mouth tasty
☑Doesn’t require elegant active ingredients
☑Tastes remarkable with tea
Active Ingredients Required for Nan Khatai
- All-purpose flour/maida: Plain all-purpose flour is the base of nan khatai cookies.
- Gram flour/besan: Besan includes a great taste and crumb to the biscuits.
- Semolina/Suzi: Suzi includes a minor crunch to the biscuits.
- Powdered sugar: Powdered sugar assists in making the very best nan khatai.
- Clarified butter/ghee: Ghee is the primary active ingredient that holds the biscuit dough together. If you desire you can utilize melted butter rather.
- Sodium bicarbonate: For making flaky nan khatai. You can absolutely avoid including it.
- Cardamom powder: For tastes.
- Nuts: Any of your preferred nuts to top the cookies.
How to make Nan Khatai?
Action 1. Make the dough-In a blending bowl include clarified butter and powdered sugar. Beat up until the mix ends up being pale in color, a bit light fluffy.
To this include sieved versatile flour, semolina, and gram flour. Include baking soda and cardamom powder. Gradually blend all active ingredients by hand. Initially, it will look like bread crumbs. Keep kneading to make a smooth dough.
Action 2. Forming the Nankhatai-Make 20-25 round balls and push them in palms. Make a thumb impression in the center and location almonds in it.
Action 3. Bake-Line a baking tray with baking paper or aluminum foil and location these cookies at a range of 1 inch far from each other.
Bake at 180 degrees for 12-15 minutes or till done.
Serve the nan khatai with milk, tea, coffee or as it is.
Well, yes you can make the nan khatai utilizing all-purpose flour just. The texture may be a bit various though.
You can make vegan nan khatai. Instead of ghee, use coconut oil and follow the same procedure.
To make the flaky and crumbly nan kahati, the ratio of all-purpose flour, gram flour, and semolina should be 3.2.1 However, you can make it with all-purpose flour only or with all-purpose flour and gram flour as well.
Nan khatai should be made fresh for better taste. But they do keep well for a week in an air-tight container at room temperature.
Yes, of course, if you don’t prefer or have nut allergies do not use them.
Yes, you can. Add some saffron for Kesar nan khatai, pistachio powder to make pista nan khatai, rose essence for rose-flavored nan khatai.
Like Nan khatai, try these recipes…
Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Linzer Cookies and Gingersnap and the best ones’s Vegan Carrot Banana Cake.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Nan khatai is the Indian version of shortbread cookies. These are eggless biscuits loved by all age groups. Normally prepared with all-purpose flour, gram flour, and semolina, are flaky outside and very soft from inside.
- 1 cup all-purpose flour/maida
- 1/2 cup gram flour/besan
- 1/4 cup semolina/Suzi
- 1/2 cup powdered sugar
- 1 cup clarified butter/ghee
- a pinch of baking soda optional
- 1 teaspoon cardamom powder
- 1/4 cup pistachios thinly sliced
In a mixing bowl add clarified butter and powdered sugar. Beat until the mixture becomes pale in color, a little bit light fluffy.
To this add sieved all-purpose flour, semolina, and gram flour. Add in baking soda and cardamom powder.
Slowly mix all ingredients by hand. First, it will appear like bread crumbs. Keep kneading to make a smooth dough.
Make 20-25 round balls and press them in palms. Make a thumb impression in the center and place pistachios in it.
Line a baking tray with baking paper or aluminum foil and place these cookies at a distance of 1 inch away from each other.
Bake at 180 degrees for 12-15 minutes or till done.
Serve with tea or milk.
- Can we use only all purpsoe flour?
Well, yes you can make the nan khatai using all-purpose flour only. The texture may be a little bit various though.
- How to make Nan khatai Vegan?
You can make vegan nan khatai. Rather of ghee, usage coconut oil and follow the exact same treatment.
- Can we alter the ratio of flours utilized in the dish?
To make the flaky and crumbly nan kahati, the ratio of versatile flour, gram flour, and semolina needs to be 3.2.1 Nevertheless, you can make it with versatile flour just or with versatile flour and gram flour too.
- What is the shelf life of nan khatai?
Nan khatai needs to be made fresh for much better taste. However they do keep well for a week in an air-tight container at space temperature level.
- Can we avoid including nuts?
Yes, obviously, if you don’t choose or have nut allergic reactions do not utilize them.
- Can we make nan khatai in any other taste/?
Yes, you can. Include some saffron for Kesar nan khatai, pistachio powder to make pista nan khatai, increased essence for rose-flavored nan khatai.
Serving: 2cookieCalories: 290kcalCarbohydrates: 21.8gProtein: 3.3gFat: 21.6gSaturated Fat: 12.8gCholesterol: 52mgSodium: 12mgPotassium: 79mgFiber: 1.2gSugar: 6.5gCalcium: 8mgIron: 1mg
This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.
Always let me know how this dish ended up in the remarks listed below. I will be so thrilled to hear how you served your Nan Khatai and please do share your suggestions and techniques with me.
Don’t forget that you can likewise discover me on Facebook, Twitter, Instagram, YouTube, and Pinterest.
Jobber Wiki author Frank Long contributed to this report.