NaanKhatai

Introduction:

"Naan khatai" is basically an indian cookie. It adds to another recipe in baking category. This indian cookies is ultimate snack. You make it and store it upto 2 months. It makes a good combination when served with tea. I just tried it today and it was so easy to make. I made this in pressure cooker but you can try it in your Oven too.

Ingredients:

Refined flour(Maida): 2.5 cup

Gram flour(Besan):1/2 cup

Semolina(suji): 1 tsp

Baking powder: 1 tsp

Sugar: 2 cups(powdered)
Ghee: 1 cup
Green cardamon powder: 2 tsp
Milk: 4 tsp

Preparation time: 15 min

Cooking time: 10-15 min

Method:

Take melted ghee and sugar in a bowl and whisk it till a smooth paste is formed. Sieve maida, besan, suji and baking powder together. Add green cardamon powder to it and mix well. Add this mixture to the ghee mixture and mix it properly. A doughy mix will be formed. Add milk to it and make a soft dough out of it. The dough won't be like the dugh of chapatis but it will like the dough we have for laddoos.Cover it and keep aside for 2-3 hours.

Take small balls out of the dough and make a smooth ball with your palms. Press it slightly to give it a flat shpae.Try not to brake them from the ends. It's usual to have some cracks in it. Heat the oven to 180 degree centrigrade. Take a lightly greesed plate. Place the naankhatai in it leaving sufficient space between two. Place then in oven and bake for 10 mins. Check after 10 mins. It will be slightly brown. Bake for another 5 mins and take out of the oven. Let them cool completely.

If you are using pressure cooker, then bake them for 10 mins over the low flame. It will be ready.

When the Naankhatai is cool, you can store them in an air tight container or serve them right away.You can decorate them with Almonds or chopped dryfruits.

TIPS:

1.When you will take out those cookies from oven or cooker, you will find that these are soft but when they will get cooled, It will automatically turn out to be crisp and hard as biscuits. So don't overcook them to make hard.

2. Greese the tin with ghee.

3. Leave sufficient space between the two naankhatai. It expands during cooking.

4.It's usual to have some cracks in the cookie after baking.