Originally posted June 27, 2017

NAN KHATAI – THE DELICIOUS EGGLESS COOKIES

NAN KHATAI – THE DELICIOUS EGGLESS COOKIES by antonetroajer

Nan khatai is a soft and delicious eggless cookie. Nankhatai recipe is easy and simple to make at home. Also, it stays good for up to 2 – 3 weeks.

Ingredients

  • 1 cup ALL PURPOSE FLOUR
  • 0.50 cup SUGARS POWDERED
  • 0.50 cup GHEE
  • 2 no CARDAMOM
  • 0.50 tsp BAKING POWDER
  • 1 pinch SALT TABLE
6

Directions

In a bowl add ghee, powdered sugar and mix well without any lumps.
Sift all-purpose flour, baking powder, salt together and add it to the ghee and sugar mixture.
Add finely crushed cardamoms (you can use store-bought cardamom powder too), mix well and knead a soft dough without adding water. Cover the dough and set aside for at least half an hour.
After half an hour, pre-heat the oven to 300 degrees and line the baking tray with parchment paper.
Divide the dough into small equal size portions and roll them in between your palms until smooth without any cracks and arrange on the parchment paper with enough amount of space in between each cookie. Decorate the cookies with chopped pistachios or sliced almonds.
Bake in a pre-heated 300 degrees oven for 25 minutes or until the bottom side of the cookies turn golden brown. Take out the baking tray from the oven and allow the cookies to cool completely on a baking tray itself and serve.

1hr 5mins

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Adapted from

antoskitchen.com
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