Nan Katai

Nan Katai

Ingredients :
1 1/4 cup maida (all purpose flour)
3 tbsp besan (gram flour. If not available, replace with maida)
1/2 tsp baking soda
3/4 cup (packed) powdered sugar
6 to 7 tbsp (little less than 1/2 cup) fairly hot ghee
1/2 tsp cardamom powder

Method :
Combine maida, besan and baking soda. Use a large sieve to sift them.
To the above, add powdered sugar and cardomom powder and mix well. Add ghee little by little and knead into a dough. If it is difficult to knead, just push the dough to the side of the vessel, press with your palm and knead.

[The ghee should be hot but shouldn't burn your fingers. Do not pour ghee all at once. Add about a tablespoon at a time and knead into a dough. If the dough turns out too sticky you can refrigerate it for half an hour.]

Keep aside for about an hour. Preheat the oven to 350ºF (180ºC)
Line a baking tray with parchment paper. Make equal sized balls of the dough [ I used a table spoon measure to make the balls, that way you can make them equal sized].
Place on the parchment paper atleast 2 inches apart. Flatten a little [flatter ones have a better texture compared to round ones].
Bake for 19 to 20 minutes. Makes about 18 cookies.

Mhave