Posts Tagged ‘Biscuits’

Nan Khatai Part II

Posted: May 18, 2011 by incidentalcooksuman in Baking, Indian Food, Snack
Tags: , , , , ,

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.. 🙂

Nan Khatai

Nan Khatai

Ingredients:

  •  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

For topping:

  •  1 tablespoon sliced almond
  •  1 tablespoon sliced pistachio
  •  1 teaspoon cardamom powder
Nan Khatai

Nan Khatai

Method:

  • 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!
Nan Khatai

Nan Khatai

Recipe Adapted from: Manjula’s kitchen

Nan Khatai

Posted: April 27, 2011 by incidentalcooksuman in Baking, Indian Food
Tags: , , , , , , , ,

Baking cookies, cake or even using an oven  is what I have learned after coming to US. Also, we used to refer cookies as biscuits. But here biscuits are kind of quick bread like butter milk biscuits, scones and etc. I love biscuits and there were times when I used to finish a whole packet without sharing even a single piece with anyone. My most favorite packet of biscuit used to be Britannia Good Day Biscuits especially with the nuts one..mmm…while writing this post I am totally visualizing the flavor in my mouth. The taste of biscuits were more crispy, soft and buttery which is so addictive.

Since I was in a mood of baking some cookies, I have decided to make some Nan Khatai. Nan Khatai(Naan Khat-aa-ee) is a popular Indian traditional biscuits. These are extremely light but sweet and just melts in the mouth. Traditionally this is made with clarified butter or “ghee”, but i have used unsalted butter here.These are the best cookies I have ever tried, which is very simple to make and incredibly good. Its is best served with a cup of tea or you can munch in between anytime to feel good… 🙂

Nan Khatai

Nan Khatai

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup semolina
  • 3/4 cup butter at room temperature
  • 2 tablespoon yogurt
  • 1/2 teaspoon vanilla extract
  • 1  1/3 cup powdered sugar
  • 1/2 teaspoon baking soda

For topping

  • 2 tablespoon crushed pistachios
  • 1 teaspoon cardamom powder
Nan Khatai

Nan Khatai

Method:

  • Preheat the oven to 350 degrees F.
  • Mix the ingredients under topping and keep it aside for later use.
  • Sift flour, baking soda and semolina  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 yogurt and vanilla and mix until fully incorporated.
  • 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!
Nan Khatai

Nan Khatai

Note:

  • Yogurt and butter should be at room temperature.
  • Bake one sheet at a time to insure a perfectly baked  biscuits.