RECIPE FOR NAN KHATAI

NAN KHATAI

Nan Khatai is a type of shortbread. Those who have lived in E.Africa will be very familiar with Nan Khatai from a particular bakery (HB) in Mombasa whose Nan Khatai is very popular. I have come across various recipes that include egg in the batter and the preparation is almost like the recipe for cookies. This version requires no eggs or flavouring as such and is kneaded with Ghee or Melted Butter. The result is a very crispy, crunchy and crumbly Nan Khatai. I can not say that it is exactly like the HB Nan Katai, but it comes close...very close to that texture and taste. Here is what you need and how you will go about preparing them. Here I have given 2 types of recipes.

INGREDIENTS (1)

2 Cups All Purpose Flour

1 Cup Sooji (Semolina)

1 Cup Powdered Sugar

A little bit of Salt (Just the very tip of a teaspoon)

Half a teaspoon of Baking Powder

A Pinch or 2 of Yellow Food Colour (Optional) 

2 Cups of Ghee or Melted Butter (You might not need to add all)

1 Egg Yolk (Optional) - For Garnishing

Some chopped Pistachio Nuts (Optional) - For Garnishing

INGREDIENTS FOR RECIPE (2)

• 2 cups All purpose flour (Maida)
• 1 cup Superfine Semolina (barik rava)
• ½ cup Bengal gram flour (Besan)
• 1 ½ – 2 cups clarified butter (ghee), or as much needed to make the dough come together

•1 ½ cup Sugar (powdered)

• Few drops of Vanilla essence (or a little vanilla sugar)

Directions

1) In a mixing bowl sieve the maida and besan together.

2) Add the superfine semolina, powdered sugar and the melted and cooled ghee, vanilla essence (or vanilla sugar) and mix together to make a dough. You don't need to knead the dough. You just need to bind all ingredients together. DO NOT overwork the dough.

3) Wrap the dough in a plastic wrap and refrigerate for 20 minutes.

4) After 20 mins make small flat balls/ pedas and place on butter paper laid out in a baking tray.

5) Use a knife to mark a cross in the centre of each shape. You just need to score so do not cut deep.

6) Rest the khatai balls in the refrigerator for another 15 minutes.

7) Bake in a pre heated oven (at 180 C) for about 15 minutes.

8) Wait for the khatai to cool for about 10 minutes before you attempt to remove from tray.

Cool further on a wire rack and then store in an air tight container.

DIRECTIONS (FOR RECIPE 1)

In a mixing bowl, place all the dry ingredients and stir with hand to mix well. Start pouring in the ghee/melted butter. Keep adding a little at a time while gathering together the dry ingredients in the bowl. 

Stop adding ghee/melted butter when the dough reaches a consistency where it is still a little crumbly but will hold its shape.

As shown here, although the dough is still not too smooth, but upon moulding a shape and patting it, it holds very well.

Pre-heat the oven to 160 C. Take a little bit of dough in your hand, roll it into a round shape and then press it down to form little discs. Do not make them to thin. The size of the discs depends entirely on your choice. You can make them large or small. But do not make them too large as they may not cook through well. 

Place each shaped disc onto your un-greased baking tray. Place them well apart. Dot each disc in the centre with a bit of beaten egg yolk. Sprinkle a few bits of the chopped pistachio nuts. Or you can press a cookie cutter in the center to form a design of your choice or just leave them as they are. All depends on your choice.

Place the tray in the oven and bake for at least 15 minutes. In my oven it took me 20 minutes to get a good colour.

As soon as you remove them from the oven, place the baking tray on a wire rack to cool. Do not attempt to remove the nan khatai from the tray when they are hot. They will be very soft when hot so will definitely crumble. Once they cool down, gently ease a spatula under each and place them in a platter. They will harden as they cool. 

ENJOY NAN KHATAI WITH YOUR CUP OF TEA