Yep you read it correctly, I am posting another recipe for Nan Khatai. Last year when we were visiting home, hubby’s cousin got a big box of biscuit which was so soft, light yellow color, eggless, buttery and sprinkle with pistachios and almond flakes on top. Both of us were addicted to that cookies until we finish it off completely from the box. We were planning to carry couple of boxes of that while returning back. But we didn’t get time to visit the store which was in some other city. That cookies were so good that whenever we talk about any cookies the first and only taste we used to imagine was of it.
Hence we googled the recipe for some best nan khatai biscuits. The previous Nan khatai recipe was the result for that but still I was not satisfied with the taste which we had with that biscuit. So, again the search began and i think we came very close to the taste which we were visualizing. Hubby was saying after tasting one biscuit..ahh that is it..but he said the same thing when he tasted the biscuits from the Part I recipe too.. 🙂
- 1/3 cup all-purpose flour
- 1/3 cup semolina
- 1/2 cup gram flour
- Pinch of baking soda
- 1/4 cardamom powder
- 1/2 cup unsalted butter
- 2/3 cup powdered sugar
- 1 tablespoon sliced almond
- 1 tablespoon sliced pistachio
- 1 teaspoon cardamom powder
- Preheat the oven to 350 degrees F.
- Mix the ingredients under topping and keep it aside for later use.
- Sift flour, semolina, gram flour, cardamom powder and baking soda in a medium bowl. Keep it aside.
- Line two baking sheet with parchment paper and keep it aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and powdered sugar together on medium-high speed until light and fluffy.
- Add the dry ingredients and knead them together to make smooth and soft dough.
- Divide the dough into about 20 equal parts and make them into balls.
- Flatten balls between the palms of your hands to form small rounds about 1″ (inch) in thickness. Transfer it to the prepared baking sheet.
- With your thumb finger make a little depression in the centre of each cookie and place the pistachio and cardamom mixture in it.Lightly press the mixture in dough.
- Bake for 15 to 20 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
- Bake one sheet at a time for perfectly baked biscuits.
- Store biscuits in an airtight container at room temperature.
- Enjoy with a cup of tea!
Recipe Adapted from: Manjula’s kitchen