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Add a photoNaan khatai is one of the mouth-watering snacks that is loved by one and all in India. Naan khatai is a traditional Indian shortbread cookie or biscuit which is a favourite teatime snack. Even kids love to devour these amazing cookies. You can find naan khatai easily in any of the bakery shops across India.
Ingredientes
- 1 cup all-purpose flour/maida
- 1/4th cup gram flour/besan
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons sooji/fine rava
- 2-3 pinches nutmeg powder or grated nutmeg
- ½ teaspoon cardamom powder
- ½ cup ghee or butter at room temperature
- ½ cup sugar or 2/3rd cup powdered sugar
- ½ tablespoon dahi/yogurt
- 1-2 tablespoon milk
- Few almonds or chironji (Charoli)
Direcciones
- Grind the sugar in a mixer and make a fine powder.
- Take an electric mixer and blend ghee with powdered sugar. You can also cream it in a food processor.
- Blend until the mixture becomes smooth, light, and creamy.
- Sift all-purpose flour, besan, baking powder, and baking soda. Keep the sifted dry ingredients aside.
- Now add yogurt or cream ghee and sugar mixture and mix them well.
- Now add dry ingredients into the mixture and add sooji, cardamom powder, and nutmeg powder.
- Mix everything gently and avoid kneading the dough.
- Just mix and gather into smooth dough. If the mixture is crumbly and you can’t bring the dough together, add 1-3 tablespoons of milk. Mix lightly and make the dough.
- Make medium sized balls from the dough.
- Roll them evenly into your palms and slightly flatten them.
- Press Chironji or almonds on the top lightly.
- You can also make some criss-cross designs on the naan khatai with the help of a fork or toothpick.
- Place the naan khatai in a baking tray.
- Keep some space between them as they will expand while baking.
- Bake the naan khatai in a pre-heated oven at 180 degrees C for 20-25 mins till they turn golden.
- Remove and place them on wire racks so that they cool down.
- When cooled, store the naan khatai in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 427 | |
| Calories from Fat 250 | 59% |
| Total Fat 27.8g | 35% |
| Saturated Fat 16.91g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 483mg | 20% |
| Potassium 61mg | 2% |
| Total Carbs 41.51g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 16.74g | 11% |
| Protein 3.92g | 6% |
