Nan Hachi Cookies
6 servings
30 minutes
‘Nan Khatai’ is a traditional Indian treat known for its delicate, crumbly texture and subtle vanilla aroma. Its name translates to ‘bread kiss,’ reflecting the lightness and softness of each bite. Historically originating in northern India, it became popular as a homemade dessert prepared for festivals and special occasions. The rich creamy flavor with subtle sweet notes of powdered sugar harmonizes with the light graininess of semolina that gives structure to the cookie. Baked at a low temperature to preserve its tenderness, ‘Nan Khatai’ is served with tea or coffee and traditionally enjoyed in India with masala chai, enhancing its flavor further.
1
Melt the butter, add vegetable oil, powdered sugar, and vanilla, mix, then add semolina. Add a little flour to get a dough that doesn't stick to your hands but isn't crumbly.
- Butter: 160 g
- Vegetable oil: 4 tablespoons
- Icing sugar: 80 g
- Vanilla: to taste
- Semolina: 4 tablespoons
- Wheat flour: to taste
2
Preheat the oven to 150–170 degrees. Roll the dough into balls about 4 cm in diameter and bake for 15–20 minutes.
