I make this during Diwali. Easy to make and stays good for 2 weeks.
2 ½ cups All Purpose Flour /Maida
1 ¼ cups sugar
1 ¼ cups ghee
½ teaspoon baking soda
1-teaspoon cardamom powder
Grind the sugar into fine powder.
Sieve the flour and baking soda. Mix well.
Warm the ghee and mix the sugar powder well. Add the flour and baking soda. Knead the dough well. Add cardamom powder. Keep it covered for 6 hours or overnight.
After 6 hours knead the dough again. Ghee hardens when it is cooled. Kneading it for few minutes will make it soft again. Make balls and flatten it slightly. Arrange them in a baking tray. Preheat the oven at 350 degree F. Bake it for 16 min at 350 degree F. It will have small cracks on the surface when baked. When taken out of the oven it will be soft, it takes about 10 minutes to harden. Store it in a container when completely cooled. It stays good for 2 weeks.
Notes: store bought confectioners powdered sugar has corn starch. So doesn’t bake properly. Last time I used it for nan katai and ended up baking for 25 min. I wasn’t very happy with the texture too. It was bit sticky at the top.
Different ovens have different baking time, start checking on them after 12 minutes.
If you don’t like cardamom flavor you can add vanilla too.
The cookies can be topped with chopped pistachio or cashews.
Step by step photos.
Dough is ready for making the balls.
ready to go in the oven
back side of the nan khatai