How to Cook Eating on a Dime Coconut nan khatai
How to Cook Eating on a Dime Coconut nan khatai Delicious, fresh and tasty.
Coconut nan khatai. Cococnut nankhatai is an eggless light and crispy cookie that can be served with an hot tea or coffee. Adding desiccated coconut gives nice flavour of coconut. These light and flaky shortbread, flavoured with or without cardamom and/or vanilla will just melt away in your mouth.
Coconut adds to the flavor tremendously and its aroma and crunchy crumble on top, as it gets toasted is enticing.
Sift together the flour, baking powder, cardamom, and salt.
Beat together the superfine sugar and butter until the mixture.
You can have Coconut nan khatai using 8 ingredients and 1 steps. Here is how you cook it.
Ingredients of Coconut nan khatai
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Prepare 1 cup of maida.
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Prepare 1/4 cup of sooji.
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It’s 1/4 cup of coconut powder.
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Prepare Pinch of salt.
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It’s 1/2 cup of sugar.
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It’s 1 cup of ghee.
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You need 2 tbsp of jam.
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It’s 1/2 tsp of baking powder.
This recipe for vegan Nankhatai uses coconut oil instead of ghee, which also gives the cookies a delicate coconut flavor.
It is a delicate and rich tasting cookie that everyone will love!
Coconut Chicken Fry (served With Naan/roti's) Naan Khatai Melt In The Mouth.
Naan Kathai is part of the Biscuits & Pastries recipes category Stay connected with us.
Coconut nan khatai instructions
- Take a bowl add ghee and sugar mix well than add dry ingredients than mix well than make dough rest for 10 minutes in refrigerator than cut into roundells and roll it in coconut add one drop jam on top and bake it for 15 minutes at 160 c.
Nankhatai is a famous shortbread cookie from India and Indian subcontinents.
Available in many varieties in Indian bakeries, these cookies are mostly consumed as a regular or teatime snack.
As the name says Nan is famous bread from Indian subcontinent and khatai is regional name for biscuits.
Nan khatai is an authentic Indian sweet and savory eggless cookie that can be easily prepared at home.
In its authentic recipe, ghee, maida, rava (sooji), gram flour (besan) and sugar are used but nowadays it is generally prepared without using gram flour and rava.
