This week, Jagruti Dhanecha presents her new recipe on City Connect. Nan Khatai (Nan-khat-aa-ee) eggless biscuits originate from South Asia. They are extremley popular in India and Pakistan.
Light, slightly crispy and nutty flavoured cookies; they just melt in your mouth and they are perfect with your tea or coffee.
Delicate enough that it just crumbles … and that’s the way I like it.
- 500 g plain flour
- 50g chickpea flour ( same as gram flour or Besan )
- 70g Semolina
- 220g caster sugar
- 1/2 tsp baking powder
- 400g ghee (room temperature) or unsalted butter
- a few threads of saffron
- 1/2 tsp cardamom powder
- few pistachio and almond silvers
Beat the ghee and sugar in a big bowl until fluffy.
Now add Flour, semolina, baking powder and all the spices (except the nuts).
Subsequently, bind everything into a dough.Pre-heat the oven (if you have a gas oven to gas mark 4-5) and make small balls and flatten them slightly.
Place the uncooked cookies on a greased line baking tray and make sure that you leave enough space between them.
Bake in a pre-heated oven for about 7-8 minutes.
Take the cookies out and place almonds and pistachios in the centre, return them to the oven and bake for another 7-8 minutes.
Remove the cookies from the oven and let them cool.
Once they have cooled down, store the biscuits in an completely air-tight container.
I hope you will enjoy this recipe. Many more recipes will follow soon and you can also visit my food blog at: www.jagrutidhanecha.com
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