Homemade Naan Khataie Recipe

Introduction

Naan Khataie (sometimes spelled Nan-e Khatai) is a beloved Middle Eastern and South Asian shortbread cookie with a delightful crumbly texture and subtle cardamom flavor. These melt-in-your-mouth cookies are often enjoyed with tea and are especially popular during celebrations and holidays. This recipe will guide you through making these delicious traditional cookies at home.

 

Ingredients

For the Cookies:

• 250g (2 cups) all-purpose flour
• 100g (1 cup) chickpea flour (besan)
• 200g (1 cup) ghee or unsalted butter, at room temperature
• 150g (¾ cup) powdered sugar (confectioners' sugar)
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cardamom
• ½ teaspoon rose water (optional, for authentic flavor)

For Decoration:

• 1 egg yolk mixed with 1 teaspoon water (for egg wash)
• 25g (¼ cup) pistachios, finely chopped
• 1 tablespoon dried rose petals (optional)
• Whole cardamom pods or slivered almonds (optional)

Equipment

• Large mixing bowl
• Electric mixer or wooden spoon
• Baking sheets
• Parchment paper
• Small brush for egg wash
• Wire rack for cooling

Instructions

Preparing the Dough:

1. Prepare your equipment: Preheat your oven to 160°C (325°F). Line two baking sheets with parchment paper.

2. Sift dry ingredients: In a bowl, sift together the all-purpose flour, chickpea flour, salt, and baking powder. This ensures a light, uniform texture.

3. Cream ghee and sugar: In a large mixing bowl, beat the ghee (or butter) and powdered sugar until light and fluffy, about 3-4 minutes. If using an electric mixer, use medium speed.

4. Add flavorings: Add the ground cardamom and rose water (if using) to the ghee-sugar mixture and mix until well combined.

5. Combine wet and dry ingredients: Gradually add the sifted flour mixture to the ghee mixture, folding gently with a spatula or wooden spoon. The dough should be soft and hold together when pressed, but not sticky.

6. Rest the dough: Cover the dough and let it rest for about 15-20 minutes at room temperature. This allows the flavors to meld and the flour to absorb moisture.

Shaping and Baking:

1. Shape the cookies: Take approximately 1 tablespoon of dough and roll it into a ball between your palms. Place the balls on the prepared baking sheets, leaving about 2 inches between each cookie as they will spread slightly.

2. Create texture: Using your thumb or the back of a small spoon, make a gentle depression in the center of each cookie. This gives the traditional naan khataie shape and provides a place for decoration.

3. Apply egg wash: Lightly brush the tops of the cookies with the egg wash. This will give them a beautiful golden color when baked.

4. Add decorations: Sprinkle the chopped pistachios over the cookies. If desired, add a few dried rose petals or place a cardamom pod or slivered almond in the center depression of each cookie.

5. Bake: Place the baking sheets in the preheated oven and bake for 15-18 minutes, or until the edges of the cookies are lightly golden. The cookies should remain pale on top – be careful not to overbake as they can become too dry.

6. Cool completely: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will be very delicate when hot but will firm up as they cool.

Storage and Serving:

• Store naan khataie in an airtight container at room temperature for up to 2 weeks.
• These cookies taste even better after a day or two as the flavors develop.
• Serve with hot tea, coffee, or traditional Middle Eastern or South Asian beverages like chai or Kashmiri tea.

Tips for Perfect Naan Khataie:

1. Temperature matters: Ensure your ghee or butter is at room temperature, not melted, for the right texture.

2. Chickpea flour is key: Don't skip the chickpea flour as it contributes to the characteristic crumbly texture. If unavailable, you can use all-purpose flour but the texture will be different.

3. Handle with care: The dough and baked cookies are delicate. Handle gently to prevent breaking.

4. Flavor variations: You can experiment with different flavorings such as saffron, vanilla, or almond extract in addition to or instead of cardamom.

5. Decoration options: If you don't have pistachios, you can use almonds, walnuts, or simply leave them plain. A light dusting of powdered sugar after baking is also a lovely finishing touch.

6. Ghee vs. butter: Traditional recipes use ghee, which gives a unique flavor. Butter works well too but produces a slightly different taste.

Enjoy your homemade Naan Khataie – these melt-in-your-mouth cookies are perfect for special occasions or as a delightful treat with your afternoon tea!