Eid Mubarak loves! Hope everyone celebrating has an amazing time filled with food and family. ❤ One of our traditions for Eid, is having a massive Eid Brunch with the fam and then coming home and crashing for a solid 2 hour nap.  The kind you wake up from disoriented – the best sleep if you ask me.  Usually by this time it’s late afternoon, where we need a pick-me-up and usually end up with some visitors.  I like to have a couple of sweet and savory snacks lined up to serve with everyones favorite, chai!

Last Eid, I was craving these fresh baked naankhatais aka”cookies” from the galliyan aka streets of purani aka old Delhi.  You’ll probably find these at pretty much any desi grocery store but that aroma of fresh baked ones just can’t compare.  Here’s my spin on these:

*disclaimer – I’ve made these several times now and have definitely burnt/ruined a few batches.  If you hit any obstacles along the way, drop me a message and I can let you know how I corrected.

Recipe:

3 cups of graham flour/besan
2 cups of all purpose flour
2 cups of sugar
2 cups (can be slightly more or less) of ghee/butter/oil ( i used 2 cups of canola oil)
1 tsp cardamom powder
1/4 tsp baking soda
1/4 tsp nutmeg (optional)
1/4 tsp cinnamon (optional)
Cooking Spray
Almond, Cashew, or Pistachio for garnishing (optional)

Method:

  1. Preheat your oven to 325 Degrees F.
  2. Mix all your dry ingredients together, (flour, graham flour, sugar, baking soda, and spices)
  3. Whether you’re kneading by hand or a food processor, slowly add your choice of oil/ghee/butter so the dough doesn’t end up too soft.  No one in my family eats or enjoys ghee so I used canola oil, for this neutral smelling qualities.
  4. Once your dough is ready, line a cookie sheet with parchment paper, lightly coated with cooking spray.
  5. Roll out and shape the dough into equal sized balls, “pedas” and place on the sheet
  6. If you’re going for the full effect, use your thumb to make an impression in the center and place a nut (cashew, almond, or pistachio) of your choice.  I used silvered almonds and pistachios.
  7. Place your cookie sheet in the oven for 30 minutes at 325 degrees or until golden brown.  Higher temperatures will burn your cookies.
  8. These should be slightly crisp on the outside but crumble upon your first bite.
  9. I usually bake these in small batches, 12-16 at a time.  The fresh, warm taste is irreplaceable.  I’ll place the dough in an airtight container and refrigerate for up to 48 hours.  Works perfectly for a weekend of back to back hosting, or for serving something first thing in the morning.
  10. Let these cool for 10 minutes, precisely the amount of time it takes to make chai.
  11. Serve & Enjoy!

If you know me, you know I wasn’t always a fan of chai.  Only on really sick days would I ask my mom to make me some masala chai.  As the years have gone by, I’ve really become a chai snob.  TeaIndia – chai latte instant packs are life savers and give me a bit of nostalgia each time! Check out their loose teas, which my mom swears by and their elachi flavored tea bags which we go through way too quickly in this house!  Check out their website and order today, or pick up a box of the best chai moments on your next desi grocery haul!

If you make these khatais or any other recipe of mine – don’t forget to tag/share these with me!

*Disclaimer – this is a post in collaboration with TeaIndia, but all opinions are my own.*

xo, lovies.

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