Nan Khatai

I learnt this recipe from my dear friend Urvi, who is an impeccable cook.. Thanks a lot Urvi.. :)

Qty: 15- 20 medium size
Shelf life: 1 month, if kept in air- tight container. No need to refrigerate

Ingredients:

• Maida: 1 cup
• Ghee: 1/2 cup (not melted)
• Powdered/ Ground Sugar: 1/2 cup
• Sooji/ Rawa: 1 tsp
• Baking pwd: less than 1/4 tsp
• Baking soda: less than 1/4 tsp (optional)
• For Garnish:
• Pistachios/ Cashews (chopped) OR  Green cardamom powder

Method:

• Grind ghee (for 3-4 mins) with hand mixer until the color of ghee becomes very light. (Don't stir with hand) 
• Now, sieve sugar and it to the ghee. Grind again for 1-2 mins.
• Sieve baking pwd, rawa and maida. Add all this to the ghee and sugar mixture. Grind again.
• Now, if you don't get dough like consistency, add little bit more maida. [ Remember: If you add too much maida, you have to add other ingredients (like sugar, rawa, baking pwd)]
•  Preheat oven for 10-15 mins at 200 deg C.
• Dough should be  little softer than Roti/ Chapati Dough.
• Make small ball shapes and place them on baking tray at a distance from each other (This will give space for them to puff ). See pic below.

• Garnish with chopped pistachios/ cashews or green cardamom pwd.

• Bake for 7-10 mins at 180 deg C. (If it still is uncooked, bake for 2-3 more mins and check). Perfect baked Nankhatais are white and light brown at the base.

• Once done, immediately remove from the oven and let them cool else they will become overcooked and hard.
• Nan Khatai will be a bit soft when you take them out of the oven (as they will be hot). After some time, once they cool down, they will be fine.
• Yummy, nankhatais little powdery at top and little hard at base are ready to relish...:)