Naan Khatai

 Naankhatai is one of my all time favorites, and I hope this will become the case for many of you too. A cross between cake and cookie, eating this is an experience within itself. Crunchy on the outside, soft and crumbly inside, mild sweet with a bite into a granule of salt... Oh no. You'll have to actually eat it to talk about it. As a kid I was amazed (I'm not sure why), to find that it can be made at home too. I tried this recipe after a long time and it came out really good. I would suggest that you add cashews to bring an extra flavor and crunchiness. Do try this at home. You will be so happy you did if you have that yearning for cookies or a nonstalgia for childhood biscuits.

INGREDIENTS :

Flour/ Maida            - 1 Cup

Powdered Sugar     - 1/2 Cup

Ghee                       - 2/3 Cup

Baking Soda            -1/4 Tsp

Cardamom Powder  - 1/4 Tsp

Nutmeg Powder       - 1/4 Tsp

Salt                           - 1/4 Tsp

Chopped Cashews/

 Pistachios(Optional)   - 1 Tblsp

METHOD :

 Pre- heat oven to 350 degrees Farenheit.

    Sift together flour, baking soda and salt. Add to this the cardamom powder and nutmeg powder.

 In a seperate bowl beat together ghee and powdered sugar. Make sure the ghee is in room temperature. When it turns smooth and fluffy, add the dry ingredients little by little and mix together.

 The dough should be soft enough to roll into small balls and should not crack. If not soft, add a teaspoon or two of milk.

  Make small balls, pat lightly on top and arrange them in a cookie sheet. Then bake them for about 16 mins. Remove them from the oven and let to cool completely.

 The baking time may vary depending on the oven. So be sure to check after 12mins and wait to get the nice aroma. When you touch with the finger it should be soft because the biscuits tend to cook on resting. The base should not get burned, and should still look white. 

 The outer side should be little hard for a bite and soft and crumbly inside.

 If you prefer, feel free to add a tablespoon of finely chopped cashews or pistachios to the dry ingredients.

 Enjoy your Naankhatai with a cup of hot tea or coffee or just munch on them anytime you like.