Nan Khatai has the classic Indian touch to it.When I came across this here, I knew I wanted to tried it. Unlike traditional cookies these are made using clarified butter or ghee with elaichi/cardamom flavours.I have baked these goodies for over 2 years now about whenever my son asks for it. Each batch makes about 16-18 cookies and is gone before you know. Another thing to this is its uses Whole wheat flour or Atta so is good for anyone looking for a bit of “health” in them. 🙂
Source : here
Makes : 16-18 cookies
Whole Wheat flour/ Atta : 3/4 cup
All purpose flour/Maida : 1/4 cup
Sugar : 1/2 cup, powdered
Ghee : 1/2 cup
Elachi/ Cardamom : 3 or cardamom powder : 1/2 tsp
Baking powder : a pinch
Pistachios : 10
Preheat the oven to 190 C
Powder the sugar in a mixer with the elaichi till it is soft.If there are elaichi skins remove.
In a bowl add the rest of the ingredients except the ghee.
Melt the ghee and add 3/4th of the 1/2 cup and incorporate into the flour mixture
The consistency will turn from crumbly to a dough texture. Add ghee with a teaspoon as required till you get a soft dough
Make small balls and flaten them a little on the buttered baking sheet/pan
Just pulse the pistachios in the mixer
Make a criss cross mark and add the powdered pistachios on the top
Bake in the preheated oven for about 12-15 minutes.
These crisp up, after removing from oven. Ensure they are not burnt at the bottom