Nan Khatai with Oats / Indian style Egg less cookies with Oats

Kind of settled in this new place, other than we 3 human beings we get to see  birds , spiders , insects and lot more different kind of tiny living beings, as we have little space behind in this house, something we missed while we lived in apartments…NA escapes to as far possible as she could when she sees any of these tiny beings and I enjoy seeing her run 😉 its a common thing in our hometown.
Once my cousin in US came to our place to spent her holidays , ran out of our bathroom screaming , when asked she told she saw an ugly looking Lizard / Indian Lizard ( by ugly looking she meant anybody who see’s it would scream once) we couldn’t stop laughing and made fun of her…
 then she asked  a genuine doubt if she must expect any other things like a snake and what if she’s having a shower? 
Now that’s really a question  – though its not common, it can happen.
 😀 
Enjoying stay in this new place…. have planted some flowers to smile at me when am down and  Birds are among my daily visitors, they sing and cheer me up 🙂 
  
Nan Khatai is my favorite Tea time snack , this used to be my back from school snack. Have posted  recipe for Wheat Nan Khatai  , tried it with Oats this time and it came out even better.

Ingredients 

Butter – 1/2 cup (Room Temperature) 
Powdered Sugar – 1/2 cup 
All purpose flour – 1/2 cup
Baking Powder – 1/4 tsp 
Salt – a pinch 
Oats – I used instant cooking Oats – 1/2 cup powdered 
Nutmeg – 1/4 tsp
Cardamom – 2 no’s crushed  
Cashew nuts or any other dry fruits to garnish (Optional) 
Method 

* Powder 1/2 cup of oats using a mixer. 

* Sift together Flour ,Powdered oats ,  baking powder and salt.
   Add then the Nutmeg and Cardamom Powder to the sifted flour mixture and keep aside. 
* Beat together Butter (in room temperature) and powdered sugar , till nice and fluffy. 
* Slowly add in the flour mixture to the butter and sugar mixture , little at a time , keep stirring using a spoon or your hand mixer in low speed , when all the flour is in , gently knead this to make it a nice smooth dough. 
Cover the dough with a plastic wrap and let it rest in the refrigerator for some time (10 to 15 minutes) 
* Preheat the oven to 300 Degree F , take out the dough from the refrigerator , divide the dough in to small ball’s (Lemon size or smaller) , can make up to 17 smalls Nan Khats with this amount of dough. Smooth-en each ball’s so that it doesn’t have any cracks. 
* Place these balls on a baking tray lined with parchment paper or greased with a little butter , do leave space in between each for’em to expand while baking. Place nuts on top of each ball’s press it a bit so that it stays intact. 
* Bake in 300 Degree Preheated oven for 20 to 25 minutes , until its sides and bottom looks light brown but the top part is still Off-white , take out and allow to cool for some time (5 to 10 minutes , better to transfer’em to a cooling rack)  
* It would be little brittle when out of the oven , becomes firm when cooled (after 5 to 10 minutes) 
   Store in Air tight containers 
Enjoy !!
Cheers
TN

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