NanKhatai doesn’t require any formal introduction. Does it? We all know its one of the most yummilicious Indian utterly butterly delicious cookies which simply melts in you mouth and disappears in few hours from a cookie container. This happens with me. I make nankhatai and store it in a container hoping to keep it for a week but trust me, the container is left cleaned in a day ! Sunil, Vivaan and off late my daughter like all these goodies. So whenever I make these I hide the container, simply because I am scared kids might over eat.
I dont know why in Konkani we call Nankhatai as Narayan katar but this is how I was introduced to this cookie right from my childhood. I remember mom used to make these for us 🙂
I have tried several recipes but zeroed down this recipe because the outcome was fantastic. I am totally in love with those crack on top of the cookie which gives it an authentic Narayan katar look and hollow inner part makes it even more delicious. This recipe is adapted from another blogger Shireen and this recipe is definitely a keeper. You can trust me on this.
Maida/All Purpose Flour – 1 1/3 cup
Melted Ghee/Clarified butter – 1/2 cup
Granulated Sugar – 1/2 cup
Salt – a pinch
Baking Soda – 1/2 tsp
Saffron Strands – a large pinch
Cardamom – 2
- Place the melted ghee in a large bowl. Remember- the ghee should not be hot else the sugar is going to melt and you will end up with a paste like dough which we do not want. So, make sure that the ghee is melted but is not hot.
- Now in a blender, blend together sugar, cardamom and saffron strands. Add this mixture into the ghee and gently mix till incorporated.
- Now sieve the dry ingredients into the mixture i.e., maida, salt and baking soda. Mix everything gently with the help of a spatula.
- Start kneading the dough. Not too hard but gently till all the mixture comes together to form a soft dough
- Cover the dough with a cling film and set aside for 4 hours. The dough would have hardened a bit by then.
- Preheat the oven at 160C for ten minutes
- Pinch a small quantity of dough and shape it up into a small ball. Gently flatten the bottom side of the dough and let the top part remain like a dome. This helps in getting those cute little cracks on the cookies.
- Place the cookies on a pre-lined baking tray.
- Bake for 15-16 minutes or just till the cookies turn light golden in colour. Do not over bake the cookies.
- Ones done take out the tray from oven and let it cool for ten minutes and then shift the cookies onto a wire rack to cool completely.
- Store it in an airtight container and enjoy 🙂
Note: The recipe credit completely goes to shireen. These are the perfect measurements and the outcome is fabulous.
- Each oven differs and the baking time might vary.
- Do not substitute powdered sugar with icing sugar as it may change the taste and texture.
- Take proper proportion of granulated sugar and then blend it in a blender. When 1/2 cup granulated sugar is ground the resultant is 3/4 cup powdered sugar.