Wednesday, 15 October 2014


Nan Khatai (Indian Butter Biscuits)


Wheat flour/ Atta         -3/4 cup
Maida/ All purpose flour -1/4 cup
Sugar                         -1/2 cup
Ghee /Butter, melted  -1/2 cup (may not need all)
Cardamom                 -1
Baking powder          -1 pinch
Pistachios                   -10, for decoration


In a mixer, place sugar along with elachi and powder it. Transfer it to a mixing bowl.
In the same mixer, coarsely powder pistachios, keep aside.
Preheat the oven at 190 deg C or 375 F.
Add atta, maida to the powdered sugar along with baking powder. Mix well.
Add ghee little by little rubbing as you add. You may not need all, may be 1 tblsp you can reserve.
You should use ghee to form a dough. No water.
In a baking tray, line with cookie sheet or grease with ghee, dust with a tspoon of flour. Make equal sized balls (11-12) out of the dough. Flatten slightly, not too much, as you can see in picture.

Cut with a knife to make a criss-cross pattern in the top middle of the cookie.
Add a pinch of powdered pistachios over each cut.
Bake it for 12 to 15 minutes at 190 deg. C/ 375 F.
The cookie should not change in colour to very dark brown. When it just starts golden in colour in the sides, that is enough.
Cool on wire rack before storing in an airtight container.

My Kids do not like them very white, so I let them turn a bit golden on top.

Add ghee gradually, do not end up in adding more than needed. The dough should hold its shape, if not, ghee is more.
The ghee amount may vary depending on the flour quality, so handle accordingly.
This cookie will be sweet, if you want, reduce 1 or 2 tblspoon of sugar.
Aren't they perfect for gifting your friends and relatives this Diwali 2014? Easy for you to bake too!

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