Hi everyone,
Thanks for giving me a warm welcome here. I love it already. As I promised I am sharing with all of you the recipe of the very famous Indian cookies called Naan Khatai. Let me know if you have any queries or any questions on your mind. Do give it a try, I am sure you`ll love it :) .
Its a very simple recipe with very few ingredients.
INGREDIENTS:
PLAIN FLOUR: 2 CUPS
SEMOLINA- 4 TSP
SUGAR: 1 CUP
GHEE: 1 CUP
BAKING SODA: A PINCH
CARDAMOM POWDER: 1/2 TSP
PROCEDURE:
TAKE 2 CUPS PLAIN FLOUR IN A BIG BOWL, ADD SEMOLINA AND SIEVE IT PROPERLY.
SIEVE 1 CUP SUGAR AND ADD IT INTO THE FLOUR AND SEMOLINA MIXTURE. MIX THEM TOGETHER NICELY.
ADD 1 CUP GHEE ( TIP: THE GHEE SHOULD NOT BE TOO MELTED NOT TOO COLD ) INTO THE SUGAR AND FLOUR MIXTURE.
ADD CARDAMOM POWDER INTO THE MIXTURE.
THE DOUGH SHOULD NEITHER BE TOO LOOSE NOR TOO TIGHT.
KEEP THE DOUGH IN THE FRIDGE FOR ABOUT 30 MINUTES.
HEAT UP YOUR OVEN FOR 15 MINS AT 160 DEGREES. LINE UP YOUR BAKING TRAY WITH PARCHMENT PAPER( IN INDIA WE CALL IT AS BUTTER PAPER)
DIVIDE THE DOUGH INTO SMALL PORTIONS, THIS RECIPE HAS YIELDED AROUND 24 NAAN KHATAIS)
PLACE THE BAKING TRAY INTO THE OVEN FOR ABOUT 15-20 MINS AT 160 DEGREES( ACTUAL TIME MAY DIFFER ACCORDING TO THE TYPE OF OVEN)
WE DO NOT NEED BROWN NAAN KHATAI, JUST A LITTLE BROWNING FROM THE LOWER PORTION. TAKE IT OUT FROM THE OVEN, LET IT COOL FOR ABOUT 10-20 MINS AND THE NAAN KHATAIS ARE READY TO EAT
TIPS AND TRICKS: USE PROPER MEASUREMENTS FOR BEST RESULTS. WE DO NOT NEED VERY HIGH TEMPERATURE AS THE NAAN KHATAIS HAVE TO BE SOFT YET COOKED FROM INSIDE. ALWAYS BAKE THE KHATAIS IN AN ALUMINIUM TRAY. IF YOU DO NOT WANT TO USE PURE GHEE, AVOID MAKING NAAN KHATAIS AS BUTTER WOULD NOT GIVE BEST RESULTS. KEEP THE TRAY IN THE MIDDLE RACK. THESE COOKIES ARE GOOD TO EAT FOR ABOUT 15-20 DAYS IF STORED IN AIR TIGHT CONTAINER. IF YOU WANT, YOU CAN MICROWAVE THEM A LITTLE , SAY 10 SECS BEFORE EATING.
HAPPY BAKING!!!
