Vanilla Khataai

Indian Cookies or Naan Khataai
Delicious, light & crisp eggless cookies made with flour, ghee, cardamom powder and sugar. Nankhatai are traditional Indian shortbread cookies made with simple ingredients available in kitchen.
Simple to make, these can be relished with tea.
There are so many variations of nankhatais and can be made with different flavours.
Here’s my version of it, Vanilla Khataai
Ingredients
All Purpose Flour (Maida) : 1 cup
Custard Powder (Vanilla) : 4 tbsp
Sugar ( Powdered) : 4-5 tbsp
Cardamom Powder (Green) : 1/2 tsp
Ghee : 7 tbsp
Vanilla Essence : 1 tsp
Semolina (Suji) : 4 tbsp
Pistachio for garnishing
Method
• In a bowl, sieve all purpose flour, semolina, custard powder, sugar powder and cardamom powder.
• Add vanilla essence to ghee.
• Add ghee or clarified butter to it, add 1 tbsp ghee at a time, and bind the ingredients into a soft dough.
• Do not knead dough, just bind it together.
• Rest the dough at room temperature for 5 minutes.
• Line a baking tray with butter paper.
• Make lemon sized balls and press them to form cookies.
• With the help of a knife tip, draw criss-cross on the cookies, this would allow them to get baked evenly.
Do it as gently as you can, do not insert it much, just a little criss-cross.
• Garnish cookies with chopped pistachios and cardamom powder and press it lightly.
• Bake khataai at 180 degrees for 12 minutes in pre heated oven.
• Once the timer goes off, let khataai sit in the oven for 10 minutes , this resting period would make khataai crispy.
• Cool the khataai’s at room temperature and then pick them up and store in air tight container.
You can store these for 10 days.
Hope you enjoyed the recipe.
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