Naan Khatai: Traditional Pakistani Cookies2018-02-27
- Yield : 10
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
The popularity of the naan khatai increases every day and get transported to the Bombay markets. If you are interested in making the naan khatai by your own which is closer to the Pakistani taste or North Indian, you can do it. The result of the dish is really delicious from the kitchens to your loved ones.
- 1/4 cup semolina (sooji)
- 3/4 cup unsalted butter
- 1 ¼ cup flour
- 1/2 cup and 1 tablespoon sugar powder
- 1 tablespoon Vanilla
- 1/2 to 3/4 tablespoon Cardamom powder
- 2 tablespoons Crushed pistachio or almonds
- 1 Egg yolk
Sieve the flour by adding sugar, softened butter semolina, and mix all the ingredients well.
In the mixture add the vanilla, pistachio, cardamom, into knead and dough, until it makes a soft crumbly dough. Divide the dough into 12 equal portions. Form the little dough balls and press them with hands, into a flattened little biscuit-shaped disc.
Refrigerate the discs for 40-50 minutes.
Eliminate the brush top with egg yolk, and set it in the oven, pre-heated at 350 degrees, for 12-15 minutes.
Remove promptly (note: they will be very soft when removed from the oven but will completely harden once entirely cool), and set on wire rack to cool.
Once cool, store the naan khatai in an airtight jar, if they last through the hour that is. Enjoy with a cup of hot tea with family!