Nan khatai is an egg-less light and crispy biscuit that’s loved by all ages and mainly kids.
With the holidays around, my kids day care had a thanks giving feast and I sent these cookies for their class. They came out pretty good and are liked by all. My Whole house smelled so nice. After some heavy cooking, end your cooking by sticking these cookies in the oven, it automatically freshens your house with a nice aroma from the cardamoms. No need of any room fresheners.
- 1/3 cup all purpose flour (plain flour or maida)
- 1/3 cup fine sooji or semolina ( Sooji used for making upma will not do good in this recipe, If you use coarse sooji, as you bite into the cookie, you feel the coarse texture of sooji, it is highly recommended to use fine sooji)
- 1/2 cup gram flour (besan)
- Pinch of baking soda (a little less than 1/8 teaspoon)
- 1/4 teaspoon green cardamom seed coarsely powder (elachi)
- 1/2 cup unsalted butter ( Do Not Melt)
- 2/3 cup sugar
- 1 tablespoon coarsely powdered almond
- Pre heat the oven to 375 degree.
- In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
- Let the butter come to room temperature (butter should be soft not melted)
- Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
- Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
- Divide the dough into equal parts and make them into balls.
- Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
- With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
- Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
- After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.