Petitchef
PETITCHEF

Nan khatai ( eggless cookies)

(3.71/5 - 7 votes)

Famous tea time Indian cookies. Egg-less, light and melting in the mouth-its texture is simply irresistible. These cookies traditionally use "Ghee" or "Clarified butter" but using butter or oil would do just fine.

  • Nan Khatai ( Eggless Cookies)
  • Nan Khatai ( Eggless Cookies), Photo 2
  • Nan Khatai ( Eggless Cookies), Photo 3
Recipe type: Appetizer
Number of serving: 15 servings
Preparation time: 20 minutes
Cook time: 17 minutes
Ready in: 37 minutes
Difficulty: Very Easy

Ingredients:

- 200 gms, 2 cups All purpose flour(maida)
- 100 gms, 1/2 cup Semolina(very fine quality)
- 150 gms, 3/4th cup cooking oil/ghee/unsalted butter
- 150 gms, 1 cup + 1/3 cup Powdered sugar
- 2 tablespoons Curd(Yogurt)
- 1 teaspoon Cardamom powder
- 1/4 teaspoon Soda bi-carbonate
- 2 tablespoons Pistachios(chopped finely)
- 4-5 tablespoons Milk (optional)

Preparation:

Step 1:

Beat oil/ghee/butter, sugar and curd together using a hand mixer or a whisk till well combined.

Step 2:

Sieve flour, semolina and soda in a bowl. Add the dry ingredients to the curd mixture.

Step 3:

Mix them well using your hands to form a soft dough. Add milk little by little if the dough seems hard otherwise just leave it as it is.

Step 4:

Preheat the oven to 180 deg C. Divide the dough into 20 small balls.

Step 5:

Place the balls 5 cms apart on a baking sheet lined with a baking paper.

Step 6:

Press each ball in the center with your thumb and garnish with pista and cardamom powder(You can even use a mortar and pestle to chop and mix pistachio and cardamom powder together).

Step 7:

Place the baking sheet at the lower third rack of the oven and bake at 180 deg C for 15-20 minutes. Serve hot with coffee or tea.





Rate this recipe:


Questions:



Related recipes


Miligrame (mg)
(g)
(oz)
Pound (lb)
(kg)
Millilitre (ml)
Centilitres (cl)
Decilitry (dl)
Litres (l)
Degrees Fahrenheit (°F)
Degrees Celsius (°C)
(c) Madeinwork | Privacy Policy