Chocolate Nankhatai

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Ingredients:

Flour 2 cups

Semolina 1/4 cup

Cocoa powder 1 tbsp

Baking soda 1/4 tsp

Vanilla essence 1/2 tsp

Icing sugar 1-1/4 cups

Ghee or melted butter 3/4 cup
Yogurt 2 tbsp
Method:

Sieve flour and baking soda. Blend the sugar, ghee, vanilla essence and yogurt till smooth. It is 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 minutes. If the dough is not stiff enough to roll out into balls, add a few tbsp of cold milk and chill for a few minutes. Divide into two parts. Take one part of the dough and add cocoa powder and knead till it is well combined, add a little milk if required. Make small balls of this dough. Keep aside.
Shape remaining dough into small balls and roll each of them it into a thick cylindrical shape. Now place a cocoa flavored ball on the surface. Along the edges of this cocoa colored ball, roll the cylindrical shaped white dough and gently flatten. Garnish with almonds or pistachios or cashews on top of each flattened ball by slightly pressing into the dough. Place on a greased tray with enough space between each ball as they spread out. Bake at 180 degrees C for about 20-22 minutes. Once baked, the nankhatai will be soft. Remove from oven and cool and they will harden. Cool on a wire rack and store in airtight container.

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Nan Khatai (Eggless Cookies) Recipe

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Recipe Ingredients

Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature
Powdered Sugar – 1/2 cup
Nutmeg Powder – 1/4 tsp
Cardamom Powder – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp

Recipe Method

In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
Add Nutmeg Powder and Cardamom Powder and mix well.
In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
Wrap dough in plastic wrap and let it rest for 15-20 minutes.
Knead dough once again and divide into 12 equal portions.
Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave ample space between dough balls.
Bake on the middle rack for 22-25 minutes (keep a close eye – nan khatai should remain white).
Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.
Store in an air tight container at room temperature.
Preheat oven to 300 degrees F or 150 degress C.

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Nan Khatai Cookies and Khoye Kay Parathay

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Roasted almond nan khatai

Ingredients
Ghee 7 ounces

Caster sugar 6 ounces

Cardamom powder ½ tsp

Almonds with skin ¾ cup roasted and coarsely chopped

Flour 12 ounces

Baking powder 2 tsp leveled

Baking soda ½ tsp

Egg yolks 2

Water 1 tbsp

Method

Melt ghee and chill till firm, beat ghee and sugar till light and creamy, add in cardamom powder, beat till whitish. Sieve together flour, baking powder and baking soda, add it to ghee and sugar mixture with roasted almonds, mix well, form it into a dough, knead very well, now roll, cut with cutter, brush lavishly with egg yolk mixed with water, bake for 15 minutes till light golden and crisp on 160 degree C.

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Naan Khatai Recipe

Recipe Ingredients

1/3 cup all purpose flour (plain flour or maida)
1/3 cup fine sooji or semolina
1/2 cup gram flour (besan)
Pinch of baking soda (a little less than 1/8 teaspoon)
1/4 teaspoon green cardamom seed coarsely powder (ilaichi)
1/2 cup unsalted butter
2/3 cup sugar
1 tablespoon sliced almond
1 tablespoon sliced pistachio

Recipe Method

Pre heat the oven to 375 degree.In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.Let the butter come to the room temperature (butter should be soft not melted)Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.Divide the dough into about 24 equal parts and make them into balls.Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.After they are lightly golden brown remove the cookie sheet from the oven.Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

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