Tea time in India is synonymous to celebration! We Indians rarely sip our tea on the go .. instead we like to sit down with friends and family, have a wide variety of tea time snacks to nibble on while we discuss what’s happening around the world, well more specifically in our neighborhood. 😉 Given that’s the tradition, it’s wise to be well-stocked with some delicious tea time snacks so just in case your friend drops by for a dose of gossip, you can shift your focus from “what-should-I-cook-now” to “what’s-happening-nowadays”!
Nan Khatai has been one of my favorite cookies since childhood! But since the market ones are usually made from plain flour, Mom didn’t let us binge on them. So I thought I should replace the plain flour with a healthier substitute so I can engage in some guilt-free snacking! Oh and make sure you share these freshly baked beauties with your besties and enjoy your tea time together! 🙂
- 40 minutes
- 12 cookies
- 1/2 cup unsalted butter / ghee at room temperature
- 1/2 cup powdered / caster sugar
- 3/4 cup wheat flour
- 1/4 cup chickpea flour (besan)
- 2 tbsp fine semolina (sooji)
- 1/4 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1/4 tsp baking powder
- 2 tbsp pistachio / almonds finely chopped
- In a mixing bowl, combine butter and sugar and beat using a wired whisk or hand mixer until the mixture is light and pale in color. Add cardamom and beat again.
- In a separate bowl, sift all the flours with baking powder, nutmeg powder and salt.
- Now add the dough mixture (little at a time) to the the butter mixture and mix well to form a dough. It’s best if you use your hands to knead the dough.
- Refrigerate the dough for 15- 20 mins.
- Preheat oven to 300°F / 150°C.
- Knead dough once again and divide into 12 equal portions.
- Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with parchment paper. Make sure you leave enough space between two balls as these cookies will expand while baking.
- Place the chopped nuts on top and press in lightly.
- Bake on the middle rack at 180°C / 160°C (fan-forced) for around 12-15 minutes. Keep a watch so the color of the nan khatai does not change.
- Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.
- Store in an airtight container at room temperature.