NANKHATAI

To make nan khatai from scratch, start by creaming together sugar and clarified butter (ghee) until it turns white and creamy. Then, mix in all the dry ingredients, including all-purpose flour, gram flour, semolina, baking powder, baking soda, and cardamom powder, to form a soft dough. Shape the dough into small balls, garnish with chopped nuts, and bake in a preheated oven at 160°C for 12-15 minutes.

Yes, you can make gluten-free nan khatai by substituting all-purpose flour with a gluten-free flour blend. Additionally, ensure that the other ingredients, like baking powder and semolina, are also gluten-free. This way, you can enjoy these traditional Indian biscuits while adhering to a gluten-free diet.

To store nan khatai, let them cool completely after baking, then place them in an airtight container. They can be stored at room temperature for up to a week. For longer storage, you can refrigerate them for up to two weeks or freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

If you don't have ghee on hand, you can substitute it with unsalted butter or coconut oil. Both alternatives will provide a similar richness to the nan khatai, although the flavor may vary slightly. If using butter, ensure it is softened for easy mixing.

Nan khatai pairs wonderfully with a variety of beverages. Traditional Indian chai (tea) is a classic choice, as its spices complement the cardamom in the biscuits. You can also enjoy them with coffee, milk, or even a sweet lassi for a delightful treat during festive occasions or casual snacking.