Eggless Saffron Cookies (Nan Khatai)

8 Nov

In the introduction to my last recipe post (Eggplant Raita) you learnt about my love for Diwali and my zeal for recreating the Diwali spirit in the US by cooking up a storm. This recipe is a new addition to my repertoire of Diwali worthy dishes this year.

As a child, my favorite food memory of Diwali was the assortment of Indian sweets and cookies that could be found in every household. I fondly remember, the Nan Khatais(Eggless Saffron Cookies) that my mother bought form a local bakery to serve our guest during Diwali time. Since they were always store-bought I assumed that it would be too complicated to make them at home. Then I found this easy Nan Khatai recipe on the Moonsoon Spice website, and with a few minor modifications I was able to recreate a childhood favorite in less than thirty minutes.

I urge you to make and serve these sweet, crispy and flaky cookies to your guests with a warm cup or tea or coffee and you will automatically earn the title of “host/hostess with the mostess”.

Eggless Saffron Cookies (Nan Khatai)

Recipe: Adapted from Mosoon Spice’ Saffron Nan Khatai Recipe
Yield: 18-20
Time: Active: 12 minutes Inactive: 14-16 minutes

Ingredients:
1 stick (1/2 cup) salted butter, melted (See note)
1 tablespoon ghee/Indian clarified butter, melted
½ cup + 2 tablespoons of fine granulated or caster sugar
¼-½ teaspoon of saffron mixed in 1 tablespoon of warm milk
1 ½ cups All-purpose flour, sifted
1/8 teaspoon of baking soda
6 green cardamoms, crushed, peeled and powdered
¼ teaspoon of ground nutmeg
¼ teaspoon of cinnamon, powdered
Small pinch of salt (See note)
Few cashews or de-shelled pistachios for topping (Optional)

Note:

  • These cookies are traditionally made in ghee. If you want to make them the traditional way, substitute the 1 stick of butter with ½ cup of ghee.
  • Ghee can be found at any Indian, Pakistani or Bangladeshi store or ordered online.
  • If you are making these cookies with butter and only have access to salted butter, then do not add the pinch of salt. You may also need to increase the sugar content by 1-2 tablespoons per your taste if you are using salted butter.
  • These cookies can be stored in an air-tight container, in a cool, dry place for upto a week.

Method:
1) Preheat the oven to 350 degree F (180 degree C). Line a baking sheet with parchment paper or aluminum foil and set aside. If using foil, then lightly spray the baking sheet with cooking/baking spray.
2) In a large mixing bowl, add the butter, ghee, sugar and milk with the dissolved saffron and mix well, till the sugar and ghee are incorporated well.
3) Now add the flour, baking soda, cardamom, nutmeg, cinnamon and the pinch of salt to the above mixture. Mix everything well until it forms one large dough ball. If the dough is too dry or crumbly add a teaspoon of milk at a time to help the dough bind together.
4) Make small rounds from the dough – just a little smaller than a golf ball. Line each of these on the baking tray, leaving enough space between each of them. Press a cashew or pistachio onto of each ball.
5) Place the baking sheet in the middle rack of the oven and bake for 13-16 minutes until the cookies are a light golden color. The cookies that come out are soft, but they harden once they cool. Don’t overbake these cookies as they will then become too hard after they cool.
6) Serve these cookies with a cup of tea of coffee or a cold glass of milk.

5 Responses to “Eggless Saffron Cookies (Nan Khatai)”

  1. Minal Morarji November 8, 2012 at 6:33 pm #

    Have to try this out, looks absolutely delicious!

  2. Vina'sdeliciousrecipes ! November 8, 2012 at 11:59 pm #

    I’m going to make them this weekend! Love your blogs! Thanks for sharing this post.

    Veena :))

  3. vinicooksveg November 9, 2012 at 12:04 am #

    Neha, I must say nan-khatai was never my favourite. But these look so delicious and I hope to make them some time. Looks really beautiful.

  4. Bam's Kitchen November 11, 2012 at 7:55 pm #

    Beautiful and delicate flavors in your biscuits and a nice accompaniment to tea time.

  5. Rose Taylor November 14, 2012 at 3:59 pm #

    This looks delicious. I will try making this one of these weekends for my kids. I appreciate you sharing your favorite childhood food. 🙂 I hope my kids would love them just as you do.

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