Description
Discover the precise science behind the perfect Indian shortbread with this Naan Khatai recipe. These aromatic cardamom cookies utilize a specialized ghee-to-flour ratio to create a delicate, melt-in-your-mouth crumb that is both structurally stable and incredibly light.
Ingredients
- 175g All-Purpose Flour (Maida)
- 25g Fine Semolina (Rava)
- 80g Powdered Sugar
- 115g Ghee (semi-solid)
- 0.5 tsp Cardamom Powder
- 0.25 tsp Salt
- 2 tsp Slivered Pistachios
- Dried Rose Petals
Instructions
- Sieve the all-purpose flour into a clean bowl to aerate the particles and remove any lumps.
- In a separate vessel, whisk together the semi-solid ghee and powdered sugar until the mixture turns from yellow to a pale ivory color and becomes light and voluminous.
- Gently fold the sifted flour, semolina, salt, and cardamom powder into the creamed mixture using a silicone spatula until it resembles coarse sand.
- Use your hands to bring the dough together into a cohesive ball without kneading to prevent gluten development.
- Cover and refrigerate the dough for 30 minutes to allow the lipids to stabilize and the starches to hydrate.
- Preheat your oven to 375°F (190°C) and line a tray with parchment paper.
- Pinch off 20-22g portions of dough, roll into smooth spheres, flatten slightly, and score a shallow criss-cross pattern on the surface.
- Bake for 15 to 16 minutes until the edges are set and the bottoms are light golden, then cool on the tray for 15 minutes before moving to a wire rack.
Notes
For the most consistent results, always use a kitchen scale to measure the ghee, as its density can vary significantly by volume. It is vital that your ghee is in a semi-solid state during the creaming stage; if it is liquid or too soft, the cookies will spread too much in the oven. If your dough feels greasy while shaping, simply chill it for an additional 15 minutes to reset the fat structure.
- Prep Time: 45 mins
- Cook Time: 16 mins
- Category: Dessert
- Method: Baking
- Cuisine: Indian