BESAN KI NAN KHATAI

BESAN KI NAN KHATAI

BESAN KI NAN KHATAI:

There is no difference in preparation of simple Nan Khatai made of Maida (All Purpose Flour) and Besan (Gram Flour) Nan Khatai, you only have to add more Besan and less Maida to make it Besan Ki Nan Khatai. The difference is in its taste. It is soft but Crunchy and Crumbly at the same time. 

As you know Nan Khatai is an Eggless Cookie or Biscuit, a mix of three cultures have created this great snack, starting from Dutch to Persian and then its amalgamation into Indo-Pak tradition.

The name Nan is derived from Persian which means soft bread and Katai from Afghan language, that means Biscuit. This Snack is unique because of its texture and feels when in hand or mouth.  It crumbles instantly and dissolves in the mouth and also giving crunchiness.

As per Wikipedia, Nan Khatai originates from Indian City Surat or Soorat in 16th Century, initially, it was a soft bread cookie which was popular to Dutch Spice Traders and after their decline of business this cookie evolved with time and someone made this recipe, which has become very popular in Pakistan and India.

Nan Khatai can be made from Besan (Gram Flour), Semolina and even plain Aata (Flour), personally I prefer Besan Nan Khatai for myself but overall, Nan Khatai is a great tea time snack of Sub-continent. 

INGREDIENTS:

1. 1 Cup Besan (Gram Flour)
2. 1 Cup Maida (All Purpose Flour)
3. 1 Cup Sugar
4. 3/4 Cup Ghee
5. 1/4 Teaspoon Baking Powder
6. 1 Egg Yolk
7. Grated Pistachios or Whole Almonds for Garnishing

METHOD:

• Sift and mix together Besan, Maida, Suji, Salt and Baking Powder, set aside.
• Now mix Sugar and Ghee with a Whisk or Electric Beater till it changes color and becomes fluffy, minimum for 10 minutes.
• Add Dry mixture in it and knead it with hands and fingers to create a soft dough.
• Set aside this dough for 20 minutes, covered with soft cloth.
• After 20 minutes, make balls from this dough, the size of balls depends on you, and then shape them into a biscuit. 
• Press your thumb in the center on top of the biscuit and make a small dent.
• Place them on a greased baking tray with or without butter paper.
• Brush the top of Nan Khatai with beaten Egg Yolk and then sprinkle grated Pistachios over it. You can place whole Pistachio or Almond as well.
• Pre-heat Oven to 180 C, 350 F or Gas Mark 4 for 15-20 minutes.
• Put the tray in the Oven and bake for 10-12 minutes or when the biscuits start to turn slightly golden from sides but still soft.
• It will look soft but after cooling them completely, they will turn Crispy, Crunchy and Crumbly.
• Don't wait for turning them golden or hard. It will ruin the Nan Khatai and will become a hard biscuit, so don't over bake.

Our Aromatic Besan Ki Nan Khatai is ready to be enjoyed now with or without Tea. Note that there was no FEAR OF FAILURE in its preparation.

Thanks,

NOVICE