Tuesday, January 10, 2012

Nan Khatai

No more rants about how busy I am and how little time I get these days to do something I really want to. The house is still in a mess with painting work still in the last and boring stages… and wedding preparation going on in full zoom…
So these cookies that I had planned for Suma’s Cookie fest event here got postponed and postponed till the very last day. Yes, I’m glad I finally managed :D. I’d have felt bad if I didn’t send across my entry to her event as she is one impressive blogger, amazing baker, a nice story teller… her blog is truly inspiring! Keep blogging more and more, Suma, for us to enjoy and learn from you.
So here’s one Indian cookie - Nan Khatai for her event. I got the recipe from the recipe book that I got along with my LG convection microwave oven. The cookies were made with double the quantity given here and were liked by a lot of people.
Here we go with the recipe!

Nan Khatai

Preparation time : 15 min
Cooking time : 15-20 min
Makes : 20 cookies

All Purpose Flour / Maida - 200g
Semolina / Fine sooji / rava - 100g
Cooking oil / ghee / butter - 150g
Baking soda -1/4 tsp
Sugar - 150g
Curd - 2 Tbsp
Milk - 4-5 Tbsp
Cardamom powder - ½ tsp
Pistachio - 20g, finely chopped (I skipped this and placed a raisin on each cookie)

• Preheat oven to 160 deg C
• Grease a cookie tray and keep aside
• Beat oil/ghee/butter, sugar and curd together
• Sieve flour, semolina, cardamom powder and baking soda together in a bowl
• Mix with the curd mixture
• Add milk to form a soft dough
• Divide the dough into 20 small balls and place on the greased cookie tray 2 inches apart. Press each ball slightly with your fingers
• I made slightly bigger disks and used my cookie cutter to cut into shapes
• Place a raisin on each cookie and press it in slightly. If using pistachio, garnish the top with it.
• Bake in the preheated oven at 160 deg C for 15 - 20 minutes, till the edges are slightly browned.
• Cool completely on a wire rack before storing in an air tight container
• This stays for about a week if preserved well

• I avoided butter and used part oil and part ghee for the unique flavor.
• You can substitute the cardamom powder with vanilla essence for a different flavor