Naan Khatai

The word "Naan Khatai" is derived from the Persian language. "Naan" means "Bread" and "Khatai" means "Biscuits". They are sweet shortbread biscuits. It is a traditional sweet which is profoundly prepared in south Asian countries. In Afghanistan and Iran, these biscuits are known as "Kulcha-e-Khatai".

Naan Khatai is equally liked by kids as well as elders. It is very popular in the above said regions and is really tempting to eat. Its aroma and flavor is very unique. Though it is basically made up of all purpose flour, sugar and Ghee (clarified butter) but you can add semolina or Gram flour to it as per your taste.

Although it is a tea time snack but Naan Khatai lovers love to eat their favorite treat in their  lunch time break as well (Just like my little cousin who is also a big fan of  Naan Khatai). It was surprising to me when I received a message from her about making Naan Khatais. She is doing her higher studies in States. So how would she manage her busy hectic schedule for backing? But she manages that.


After following my Mom's recipe she made it for her tea. The big thing is that my cousin is happy and satisfied. I dedicate this food article to my cousin with lots of love and prayers !!!
The following recipe is truly yummy as it contains semolina as well as gram flour which add taste to it. I personally like it very much.

INGREDIENTS :
All-purpose flour (1 cup / 125 g)
Gram flour (1/4 cup)
Baking soda (1/2 tsp.)
Baking powder (1 tsp.)
Semolina (2 tbsp.)
Nutmeg powder (2 to 3 pinches)
Cardamom powder (1/2 tsp.)
Pure desi ghee (1/2 cup)
Sugar (1/2 cup)
Milk (1 to 2 tbsp.)
Almonds (few, peeled; both crushed and intact)

INSTRUCTIONS :
Preheat oven to 350°F and set aside a parchment lined baking sheet.
In a large bowl, combine all-purpose flour, semolina, gram flour, sugar, clarified butter, almonds, ground cardamom, baking powder and baking soda. Add luke warm milk gradually and mix until thoroughly combined and a cohesive dough comes together.

Spoon the dough out using a cookie scoop or about 2 tablespoons of dough, and roll into balls. Place spaced 2-inches apart on the baking sheet. Brush the tops with whisked egg yolk.

Bake until the edges are just barely golden, about 10 to 15 minutes (cookies will set once cooled). Cool completely on the baking sheet.


ENJOY !!!!