Nan Khatai is always a celebratory confection. We recently had 2 family engagements for which I made this rich delicate treat. I am more partial to the version with only semolina which you can find here, as I find the channa flour recipe is too brittle and soft. However, this recipe was sent to me from a cooking group, with an unknown source for the recipe. It uses both channa flour as well as semolina. I made a slight adjustment to flavouring and we really enjoyed this version. I made them extra small so they would look cute in the bhari parcel. But you can make them bigger too.

Nan Khatai with Channa & Semolina

Ingredients:
250g butter
1 cup sugar
Beat till creamy & pale. Refrigerate the mixture till it is firm.

1/2 cup oil
1/4 cup semolina
2 Tblsp channa flour (chickpea flour)
1 tsp bicarbonate of soda
3 tsp baking powder
1 1/2 tsp elachi powder
1/2 tsp nutmeg powder
2 1/2 cup cake flour

Method:
Preheat oven to 180 deg Celcius.
Add oil to firmed butter and sugar mixture. Beat again till fluffy. Mix in the rest of the ingredients, then add the flour to bind to a soft pliable dough. The dough might feel too soft but don’t be tempted to add too much flour.
Make small balls of about a tablespoon full and top with a coloured or plain almond.
Bake for about 8-10 minutes or till you see cracks forming and then lower it down to 160 deg till golden brown.

Enjoy with a steaming cup of Karak tea when you’re all alone and can scoff three of them without being judged. 😉