Since yesterday, I have been on a baking spree, trying my hand at few recipes. My house is smelling so good, baking is therapeutic, I think, I should do it more often. Yes, it’s again time for our blog hop with the theme as”Baking” . Here is my sincere attempt to make the traditional Indian biscuits, Nan Katai. Well, I am quiet happy, the taste is good and they will not last long.
I had read long time back, that the traditional recipe of Nan katai or Nan khatai as many write, makes use of gram flour and semolina also. I tried to incorporate the same here. Thus, along with self raising flour, I have used a little of semolina and gram flour. I threw in a few strands of saffron and the taste on biting, gave a nice fragrance. For reference, I checked it here. Over to the recipe of my version of Nan Katai biscuits.
My other cookie recipe can be found here.
nan katai
making of nan katai
- 1 cup self raising flour 1 cup =150ml
- 2 teaspoon semolina
- 1 teaspoon gram flour
- 1/2 cup unsalted butter 1 cup=150ml
- 1/2 teaspoon soda bi carbonate
- pinch salt
- 1 tablespoon cold milk
- oil for greasing
- 1/2 teaspoon cardamom powder
- 5 strands saffron
- 1/2 cup castor sugar a little more may be used
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Take a bowl and add the dry ingredients (except cardamom and saffron strands).
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Put butter and mix gently with the spoon.
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Mix well until you get perks and the dough is formed. Use a little milk if necessary. lastly add cardamom powder and saffron strands to it.
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Keep aside for ten minutes.
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Pre-heat the oven.
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Grease the tray with a little oil. You can also use parchment paper.
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Make small balls, slightly flatten them before keeping them.
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Keep in the oven. My oven needed five to seven minutes. The biscuits get a brownish colour on and the fragrance spreads around.
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Once done, keep them in the oven for five minutes.
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Later, put on the wire rack.
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Nan katai biscuit is ready to serve.
The temperature settings are different for each oven.
My oven is Bajaj Majesty 600QT. It has different knobs for time and temperature settings.
It is essential that the butter is soft. Hence,one hour prior, remove from refrigerator and keep it at room temperature.
If you use salted butter, do not add the extra pinch of salt.
Here are the other recipes of Culinary Hoppers
Jalapeno Cheddar Corn Bread by Parvathy
Simple Cocoa Brownies by Swati
Chocolate Mud Cake with Ganache by Poornima
This is my new e-book which has hit the stands now !
South Indian Breakfast
