I've always been intrigued by the great Indian festival cookie: the Nan Khatai. Soft, buttery, and flaky, it holds all the promises associated with a melt in the mouth shortbread cookie. Pair it with a a tall chai latte or sweet milky tea and its the ultimate pick me up after a long day!! Its also a great festive treat or holiday cookie to be enjoyed with family and friends after a hot supper.
The traditional Nan Khatai is made with ghee (clarified butter), sugar, and all-purpose flour and is as rich as it is delightful. My recipe is a much lighter and relatively healthy version of the same. It however is big on taste and can be enjoyed as a soft cookie or as a crunchy biscuit, ideal for dipping into a hot cuppa of your favourite beverage!!
1/2 cup atta (whole wheat flour)
1/3 cup sooji (semolina | cream of wheat)
1/2 cup besan (chickpea flour)
1/4 tsp baking soda
2/3 cup sugar
4 tbsp butter
1/4 cup yogurt (curd)
1 tsp cardamom powder
Pistachios and Cashews as needed
- Sift the atta, besan, and sooji with the baking soda in a large mixing bowl.
- Add the cardamom powder and sugar and blend well.
- Cut the butter and add it to the flour-sugar blend.
- Using fingertips rub it into the flour.
- Add the yogurt and bring the mix together to form a soft and somewhat sticky dough.
- Knead gently adding about an extra tablespoon of flour.
- Pinch out a piece of dough to shape a small ball the size of a lemon.
- Place on a baking sheet. Press gently to flatten.
- Gently press a pistachio or cashew into the centre.
- Repeat for remaining dough.
- Bake in a pre-heated oven at 350F for 18-20 minutes or until the cookies begin to brown.
- Remove and cool completely on a wire rack.
Good to Know:
- For this recipe I used Greek Yogurt.
- Its also a good idea to use salted butter, as its enhances a baked product.
- The amount of sugar in this recipe is just right! Not too sweet, not too mild. If you like your cookies sweet, add a quarter cup more of sugar.
- Note that the instructions above are for a crisp and crunchy cookie.
- If you like a soft cookie, bake only for 15 minutes or until the cookies begin to turn golden brown. Remove immediately from the oven and cool on a wire rack.
- Soft cookies will stay up to a week in an airtight box.
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