Wanna have some sweet, scrumptious, crumbly, light, and airy cookies?? Well well, here i have with me a secret hand-crafted formula which gives extremely delicious and melt in your mouth indian cookies named naan khatais.
I just love these cookies! Had it for the first time when i was in my 6th grade or so. My best friend nimeena’s mum had created this little piece of cookie-heaven. She used to bring it for me very often that time. Since then the taste remained in my mind.
Then after years, just few months back she told me that she had made my faav cookies. She didnt have to explain much about it that i understood which one she was talking about because that cookie was my first love. 😍 The very next second, i asked her for the recipe and i think the very next hour i had it ready in my kitchen and the veeery next moment it was all gone. 😮
Even my nephew was love struck, hehe! He had finished it all. 😃
You all should definitely try this one out, you gonna love it. They are quite addictive with a cup of chai or some unsweetened warm milk.And my suggestion, make an extra batch because they’ll go quickly!😉
To make 16 of them.
Allpurpose flour-1 and 1/4 cup
Icing sugar- 1 cup
Baking powder- a pinch
Salt- very little
Ghee- enough to make a smooth dough
✔Preheat oven to 250C
✔Make a smooth dough of a little sticky and soft consistency.
✔On a cookie sheet/aluminium foil make small balls out of the dough and press it to get a desired shape. Make sure the balls are small and you leave enough space between two balls for them to expand
✔Bake at 150 degree Celsius for 18 to 20 min until they are formed well.
Notes:
Make sure u make them on very low heat or else you will get burnt bottoms.
Substituting the ghee with butter will give you shortbread cookies, which again is good, but i like it with ghee. 😊
Naan Khatai
Ingredients
INGREDIENTS
- Allpurpose flour-1 and 1/4 cup
- Icing sugar- 1 cup
- Baking powder- a pinch
- Salt- very little
- Ghee- enough to make a smooth dough
Instructions
DIRECTIONS
- Preheat oven to 250C
- Make a smooth dough of a little sticky and soft consistency.
- On a cookie sheet/aluminium foil make small balls out of the dough and press it to get a desired shape. Make sure the balls are small and you leave enough space between two balls for them to expand
- Bake at 150 degree Celsius for 18 to 20 min until they are formed well.
Hi there,
Came across ur blog while hunting for a najaf chicken 65 recipe(a huge fan since my childhood days) ….but instead tried ur vegetable korma and it turned out to be really really tasty….yummmm…
However when i tried your naan khatai (my hubz luv it:) recipe i had some hurdles, mainly coz the measurement for ghee was not mentioned with precision, and being something that’s got to be baked it would be much better if you could specify the quantities precisely….and would be easier for first timers to giv it a go..:))….
Would be trying ur 65 recipe soon!!!!!…keep it coming!!!:))
Waiting for your version of 65…..thanks a heap….on a hunt for it for years nw!!!…..:)
Will post the recipe soon. But it is not exactly exactly the same as najaf 65. It os somewhat the same. Their 65 has some kinda secret ingredient in it i guess.
Those look delicious! And I must say, your food presentation and photography skills are outstanding!! Your photos look like they belong in a magazine – great job! Celeste 🙂
Thanks a looot celeste for the lovely lovveely comment. Sooo happy! 🙂
Dear sadia….pls could u give measurements of the ghee used for making the naan khatai. Waiting to make it. Also u had mentioned that it has to be made on low heat…can i try at 160 deg ? pls clarify….Thanks
I am soo sorry Shaira for not mentioning the exact amount of ghee to be used. I actually forgot to measure when i made it that time, coz this was one of my first posts. Anyways now when you are making, start by adding half a cup of ghee. I think that would be enough. But if you feel that the dough is tough, add 2-3 tbsp more of ghee. The idea is that you want to get a smooth dough. While baking, set the oven at 150 degree C. Hope this helps. I am very sorry for the vague recipe.
Can I use whole wheat flour instead of all purpose flour?
I have not tried this with whole wheat flour, so I am not sure how it will taste dear.