Small, round, petite and with all the goodness that goes perfectly with a cup of masala chai. These meltaways naan khatais are light, soft as a dream and an eternal Indian favorite.
Spending time with my daughter can be inspirational, or in my case, dreadful news. I tend to put on all those needless pounds and my cholesterol shoots up! We both are addicted to baking…and that too, sweet some things always!
Besan ki Naan Khatai are akin to butter cookies but distinct by their softer texture and a hint of cardamom. These can be made by using variations, such as using only plain flour, or a combination of plain flour and gram flour (chickpea flour). These are easy to make and good to eat!
½ cup butter/ghee, at room temperature
½ cup powdered sugar/icing sugar
½ cup all-purpose flour
½ cup gram flour
¼ tsp baking powder
Pinch baking soda
¼ tsp cardamom powder
1 tsp yogurt
Nuts for garnishing
Cream the butter/ghee and sugar in a large bowl.
Sift the flours, baking soda and baking powder.
Gradually add to the creamed mixture.
Mix in cardamom powder.
Add some yogurt to make soft dough.
Let the dough rest for about 15 minutes.
Divide the dough into 12 small balls and place on a greased and lined sheet.
Flatten at the top slightly and garnish with chopped pistachios, sliced almonds or cashew nuts.
If you like you can sprinkle some cardamom powder on top.
Bake in a pre heated oven at 160 degrees C for about 15 to 18 minutes.
Warning: Eat in moderation!