Nan Khatai Cookies
Servings: 20-22 cookies
Cooking Time: 30 minutes
- 1 cup all purpose flour (maida)
- 1/2 cup gram flour (besan)
- 1/2 cup melted butter (unsalted)
- 1/2 cup powdered sugar
- 1 tsp cardamom powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp or as required Milk
- 2 tbsp pistachio finely chopped
Step 1: Take butter, sugar and cardamom powder in a deep bowl and mix nicely.
Step 2: In another bowl take all purpose flour, gram flour, baking powder and baking soda and mix nicely.
Step 3: Now mix the dry ingredients mixed in step 2 in the wet ingredients gently. When it is mixed nicely then using little milk kneads it to soft dough. The amount of milk required depends upon consistency of dough. Make soft dough.
Step 4: Preheat the oven at 350 degree Fahrenheit or 180 degrees Celsius for about 10 minutes. Line a baking sheet with foil or parchment paper and grease it with oil or butter nicely and set it aside. As dough is ready, take small portion of dough and roll it into a ball. Then dip the ball into chopped pistachio and arrange it in tray.
Step 5: Bake the cookies at 350 degree Fahrenheit or 180 degrees Celsius for 10-12 minutes or till golden. Then remove it from oven and let it cool completely. Do not over bake the cookies. Sometimes it may appear soft when you will take it out from oven but the cookies will harden as they will cool. When the cookies are cooled completely then store it in air tight container and serve with tea or coffee. The cookies stored in air tight container are good for around 1 week.
I am Anshu Agrawal from the beautiful town of Jamshedpur. Yes you heard it right, the iconic Tata Steel City. I started cooking at quiet an early age and was very much fascinated on how Mom used to roll a perfect round chapati and viz a viz and that's how the seed of cooking engrossed in me.