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Thursday, 15 August 2013

Nan Khatai

  NAN KHATAI is an indian eggless cookie which is made from palin flour and clarified butter(Ghee).You can actually amaze yourself by baking these cookies.

7 Tbsp solid (not melted) ghee * treated
12 Tbsp (150gm) castor sugar
1 tsp Green cardomom powder
3 cups flour sifted
2 tsp baking powder
1/2 baking soda
Slivered almonds - as required
Pistachios chopped - as required
1 egg - seperated only need yolk discard the egg white.

Preheat oven to 185 degrees.

Place *treated frozen ghee and castor sugar in a mixer. With the k beater attachment, beat until white and fluffy. Mix in cardamom powder and mix well.
Sift flour, baking powder, baking soda together in seperate bowl and then add to ghee mix. Change to dough hook sttachment and allow to mix until dough comes together. Do not agg egg into dough. No water or other liquid in dough! Form dough into ball.

Roll dough into 1 Tbs size balls and place on oven tray. Press thumb into centre of ball and brush with egg yolk in indentation only.
Add nuts to centre (ontop of egg yolk only) and bake in oven for 12 minutes 185 degrees.
Allow to cool on tray them transfer to serving dish.

* to treat ghee. Place ghee... into pan and melt. Transfer melted ghee into a bowl and place in freezer. Once ghee is firm and white, transfer to mixer and use as per recipe.

** if you have no mixer, place frozen ghee and castor sugar in a bowl and use hand mixer to beat until white and fluffy. Transfer mix to a larger bowl, add sifted flour, baking soda & baking powder and knead well for 10 minutes using the heel (near wrist) of hand. This helps to mix ghee into flour.

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