Nan Khatai are soft, crunchy and delicious indian cookies. In your childhood you must have seen a lot of vendors making them on their small not so oven like setup. The smell used to fill up all the air with its aroma. Popularly they are flavoured with cardamom powder and why I love these cookies is because they have the freshness of all the flavours like cardamom, desi ghee(clarified butter) and besan(gram flour). Besan(Gram flour) changes the texture and adds a lot more texture and colour to them.
The ingredients are easily available in all kitchens like flour, gram flour, semolina(sooji), sugar and clarified butter. I have made these cookies innumerable times using the same recipe and trust its always a success. They are a part of my diwali gifts goodies. Sharing the recipe with you as festival season is coming up and you do need to perp yourself in advance for some homemade goodness.
Always let your dough rest in the fridge for min of 2 hours sometimes I keep them in the fridge overnight. This way when you will bake them they will retain their shape and you won't have to eat flat cookies. You could also freeze them for approx 1 month. Before baking frozen cookies do give them 10 min rest time on the counter.
130 g (1 cup) flour
30 g (1/4 cup) gram flour
50 g (1/4 cup) semolina
A dash of baking soda
1/2 tsp cardamom powder(You can also use green cardamom and crush them in a mortar and pesto)
1/8 tsp nutmeg powder
1/4 tsp salt
110 g (1/2 cup) clarified butter(desi ghee) at room temp not melted
150 g (3/4th cup) powdered sugar
2 tsp milk (optional)
In a bowl sieve all dry ingredients like flour, gram flour, semolina, baking soda, salt, cardamom powder and nutmeg powder. Keep it aside.
In a separate bowl all sugar and ghee. Using a whisk mix for 2 min until it becomes white in colour and sugar dissolves completely in the ghee.
Now with light hands mix wet into dry and make a soft dough. If you think the dough is dry and add 1 tsp milk at a time.
Weigh 22-25 g of dough and make a ball out of it (You can eye ball them). Now using a finger make an indent and fill with your kind of dry fruit. This step is optional. Now put these into fridge for min of 2 hours.
Bake in a pre heated oven at 180 C for 17-18 min. If you like crispier cookies then bake for 2-3 min extra. Let them rest for min of 15 min and then transfer in an air tight container.