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. In this recipe, we have not added gram flour but used rava as it gives crispy texture to cookie.
1 cup Maida (all purpose flour)
2 tablespoons Semolina (fine rava/sooji)
1/4 teaspoon Baking Soda
A pinch of Salt
1/2 cup Unsalted Butter (or ghee), at room temperature
1/2 cup Sugar (or little less), powdered
1/4 teaspoon Green Cardamom Powder
1 tablespoons finely chopped Pistachio, for garnishing
To powder the sugar, grind it in a small jar of a mixer grinder or a blender. Sieve 1 cup maida in a bowl, add 2 tablespoons semolina, 1/4 teaspoon baking soda and a pinch of salt.
Mix them with a spoon.
Take 1/2 cup butter or ghee and powdered sugar in another bowl.
Beat them using a wire whisk or hand mixer until smooth and soft. Add 1/4 teaspoon cardamom powder and beat again.
Add sieved dry ingredients (from step-1).
Mix well and make a dough using hand.
Preheat oven to 350 degree Fahrenheit (180 degree Centigrade) for at least 10 minutes. Divide dough into 18 equal portions and make round shaped balls from it. Line a parchment pepper or an aluminum foil over baking tray. Take each ball and press a little between your palms to give it a patty like shape and place it over baking tray. If you want, you can make a criss-cross cut using a knife over top surface of each cookie. Top each one with a little bit of finely chopped pistachio and press gently with your finger. Keep enough space between each cookie because it will expand in size during baking.
Place baking tray in preheated oven and bake at 350 degree Fahrenheit (180 degree Centigrade) for around 15-18 minutes or until cookie starts to turn light golden in color. After 15-minutes, check the cookies and keep an eye on it while further cooking (every oven has different settings and it may little longer or shorter time)
Remove baking tray from oven and transfer cookies over cooling rack (or wire rack). Cookies will be soft at this time but they will turn crispy and hard (not rock hard) as they cooldown. Once at room temperature, they are ready to enjoy. Transfer them to an airtight container for storage and consume them within 2-weeks.
Tips and Variations:
– Do not change the ratio of butter/ghee and all other ingredients. It is critical for crunchiness of the cookies.
– If dough is very soft in step-7 then keep it (covered) in refrigerator for around 10-15 minutes before making raw cookies.
– You can use 1/2 cup whole-wheat flour and 1/2 cup maida instead of using 1 cup maida.
– Do not forget to preheat oven for at least 10 minutes as right temperature is absolutely necessary for perfect baking.
– Every oven has different settings and can take different time to cook so keep an eye on nankhatai after about 15-minutes of initial baking.
Taste: Sweet and crunchy
Serving Ideas: Serve eggless nan khatai with tea as afternoon/tea-time snack