Naan khatai- an Indian short bread cookie sold on the streets of India. Made with flour, semolina (sooji) and besan and lots of ghee (clarified butter). It an easy peasy recipe, which literally melts in your mouth. You can top it up with chopped pistachios and/or almonds. Everyone will fall in love with these.
The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from a Dari Persian word meaning Biscuit. They are very popular in North India and Pakistan.In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye.
I happened to make these when my dad who loves them requested for them, and of course I turned to my bua for her recipe. As always i made a few tweaks to it to make it just so perfect.
Preheat the oven at 180 degree c.
In a bowl mix flour, semolina, besan and a pinch of baking soda and stir well.
In a separate bowl cream together the ghee and the powdered sugar.
Mix the dry ingredients into the creamed mixture. Mix to form a dough
Shape the dough into 15 gms balls.
Chill in the refrigerator for 30 minutes and bake for 12-15 minutes until golden brown.
Take it out of the oven, let it cool and serve. Store in an airtight container.
Ingredients
Directions
Preheat the oven at 180 degree c.
In a bowl mix flour, semolina, besan and a pinch of baking soda and stir well.
In a separate bowl cream together the ghee and the powdered sugar.
Mix the dry ingredients into the creamed mixture. Mix to form a dough
Shape the dough into 15 gms balls.
Chill in the refrigerator for 30 minutes and bake for 12-15 minutes until golden brown.
Take it out of the oven, let it cool and serve. Store in an airtight container.