RecipesHolidays and Occasions

Naan Khatai

Naan Khatai

My mom doesn’t bake much because when she was growing up in India, most homes didn’t have ovens (even today most don’t). But these eggless cookies (also sometimes spelled nan khatai or nankhatai) are popular during the holidays, and the perfect snack to put out with tea. They remind me of the texture of pecan sandies meet shortbread/butter cookies, but keep in mind they’re meant to be not too sweet with a crumbly texture inside. For besan flour, look for the fine or regular variety

Ingreadient

• 1/3 cup whole almonds (about 2 ounces)
• 3 cups all-purpose flour
• 3/4 cup sugar
• 2 tablespoons besan (chickpea flour)
• 2 tablespoons coarse sooji (coarse semolina)
• 1 teaspoon ground cardamom
• 1 teaspoon vanilla custard powder
• 1/4 teaspoon baking soda
• 1 stick (8 tablespoons) unsalted butter, melted
• 3/4 cup canola or other neutral oil
• 1/4 cup sliced almonds, for garnish

Direction

1. Position oven racks in the top and bottom third of the oven and preheat to 350 degrees F.
2. Heat a dry skillet over medium-high heat, add the whole almonds and toast, stirring frequently, until lightly toasted, about 2 minutes. You’ll know they’re ready when you smell toasted sweetness; take care not to burn them. Lower the heat and cook for an additional minute or so if needed. Immediately transfer the almonds to a large plate or shallow bowl to cool.
3. Transfer the almonds to a small food processor and pulse until you have a coarse and uniform mixture. (Pulse slowly and stir if needed so the almonds don’t grind to a fine powder.)
4. Whisk together the almond mixture, all-purpose flour, sugar, besan, sooji, ground cardamom, custard powder and baking soda in a large mixing bowl. Add the melted butter and use your hands to stir until the mixture is moist and a rough dough forms. Slowly pour in the oil and use your hands to knead the dough, using the base of your palm to work the oil into the flour mixture, squeezing it together. The dough will not be smooth like a traditional cookie dough. It will have a sandy texture that almost sticks together when pressed.
5. To form the cookies, scoop 1 1/2 tablespoons of the mixture and press into your palm. Squeeze the dough and pass it your other hand, going back and forth, about 10 total squeezes. Gently roll the dough into a smooth ball. If the mixture crumbles, pass and squeeze a few more times. Place on a baking sheet. Continue with the remaining dough, dividing the balls between 2 baking sheets, 15 to 18 per sheet. Press a few sliced almonds onto the top of the dough balls so they stick, taking care not to flatten them.
6. Bake, rotating the baking sheets top to bottom and front to back halfway through baking, until the cookies are cracked and slightly golden on top and golden brown on the bottom, 20 to 22 minutes. Transfer to a wire rack to cool completely.