Nan Khatai ~ Eggless Indian Tea Cookies

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Nan Khatai ~ Eggless Indian Tea Cookies


Nankhatai Recipe
Preparation: 10 mts, Baking: 20-22 mts
Makes approx 18-20 cookies
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Ingredients:
2 cups all purpose flour (maida)
1/4 cup semolina/sooji
1 tbsp besan/chickpea flour (optional)
1/4 tsp baking soda
1/2 tsp cardamom pwd
1 1/4 cups powdered sugar
3/4 cup ghee or melted butter or oil
2 tbsps yogurt/curd
1 Sieve maida, baking soda and cardamom pwd.
2 Blend the sugar, ghee and yogurt till smooth. Its important you really combine well. Add the sieved ingredients and semolina to the sugar-ghee mixture. The dough should be kneaded well for at least 7-8 mts. If the dough is not stiff enough to roll out into balls, add a few tbsps of cold milk and chill for a few minutes.
3 Pinch dough and shape into small balls and slightly flatten. Garnish with almonds or pista or cashews by slightly pressing into the dough. Place on a greased tray with enough space between each ball as they spread out. Pre heat oven for 15 mts, bake at 180 C for about 20-22 mts. Once baked, the cookie will feel soft on touch. Remove from oven and cool and the cookies will harden.
4 Cool on a wire rack and store in airtight container.