Indian Cookies or Naan Khatai

Indian cookies, also known as naan khatai, are vegetarian and egg-free cookies often made during the festive season of Diwali. Here is my vegan of these sweet, little Indian cookies.

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Course: Dessert

Cuisine: Indian

Keyword: baked naankhati, Easy Indian snacks, Indian biscuits, Indian cookies, Naan khatai, pista naankhatai, pistachio naan khatai

Prep Time: 15

Cook Time: 11

Cookie dough chilling: 30

Servings: Makes 25 cookies

Calories: 150kcal

Author: Sophie

Cost: $6

Equipment

Oven

Ingredients

1 Cup Powdered sugar or confectionery sugar
1 Cup Ghee (Not liquid but at room temperature)
1 ½ Cup All-purpose flour (sifted)
4 tablespoon Gram flour
2 tablespoon Fine Sooji
2 tablespoon Pistachio Powder
2 teaspoon Baking powder
1 teaspoon Cardamom Powder
1 teaspoon Matcha powder or green food color Optional
1-2 tablespoon Milk

Instructions

In a large bowl, sift all the flours and mix all the dry ingredients.
In a separate bowl, mix sugar and ghee together till the mixture looks soft.
Don’t over-beat the mixture if using an electric mixer.
Now mix the flour mixture with the ghee and sugar mixture, and combine well. If required, add few drops of milk to have the dough easily come together.
Once the dough is ready, soft and smooth, wrap it with plastic wrap and refrigerate it for at least 30-minutes.
Preheat the oven at 350 F and like a baking sheet with parchment paper.
Take out the dough from the refrigerator and use a tablespoon to scoop out equal size dough balls from the cookie dough.
Roll between your palm to make circular shapes cookie balls. Use a knife to lightly indent the top of the cookies with an X Mark. This helps the cookies to rise beautifully while baking.
Optional - you can roll the cookies in powdered sugar before baking. If you want, you can also add cardamom and pistachio on to each cookie as a topping.
Now bake the cookies for 12-15 minutes till the cookies start to brown around the edges. Transfer the cookies to a cooling rack and leave them for about 10-15 minutes till they are cooled down.
Your Indian cookies with pistachio flavor are ready. Enjoy these as a tea-time snack or as it is.
Enjoy!

Notes

Don’t cook cookies till they become fully brown. The cookies also cook while they are cooling down.
Do not over-beat ghee-sugar or over-knead the dough. This may result in flaky and flat cookies.
For a vegan version, use vegan ghee or coconut oil for this recipe. Vegan butter also works well for this recipe.
The cookies will have a medium-firm texture and a bite. You can make them soft by taking these out little early before the browning around the edges or make them little firmer by increasing the baking time for another two minutes.

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