Name itself says its gonna taste great.......as it contains rava(sooji) its good for health and when combined with goodness and richness of coconut....with a cardamom punch its gonna taste great.
INGREDIENTS:
Sooji (2 cups).
Maida (2 TBs).
Sugar (1 1/2 cup).
Coconut (2 cups).
Milk very little if required just to be sprinkled.
Baking soda (a pinch of).
Oil for frying.
Raisins and cashew nuts for garnising.
Fried. Baked.
PROCEDURE:
Roast the sooji for 3-4 minutes in a pan and allow it to cool, add sugar, maida meanwhile and freshly grated coconut. Mix well, add baking soda and knead well, if required sprinkle some water, else knead well and then with oily palms make small small dumplings out of it and then press them in the center and add dry fruits to it. Leave it aside for few minutes by covering it with a dabbed cloth. Now heat oil in a pan and once oil in heated very well and smoke starts emitting, simmer the gas and slowly add each flattened biscuit, fry in low flame till golden brown you will see as it starts frying it starts to bulge and once it gets the desired golden brown colour or the colour you require remove from flame on absorbent paper and allow it to cool. As it cools it becomes more crispier. Our crispy nan-khatai biscuits are ready to be served for evening tea.
We can even bake it in oven in 250 degrees centigrade and keep on checking its colour. For this we need to grease the oven's flat pan and place all the nan-katai in them leaving a good space in between, so that when it bulges it don't gets into touch with neighbor biscuits.
INGREDIENTS:
Sooji (2 cups).
Maida (2 TBs).
Sugar (1 1/2 cup).
Coconut (2 cups).
Milk very little if required just to be sprinkled.
Baking soda (a pinch of).
Oil for frying.
Raisins and cashew nuts for garnising.
PROCEDURE:
Roast the sooji for 3-4 minutes in a pan and allow it to cool, add sugar, maida meanwhile and freshly grated coconut. Mix well, add baking soda and knead well, if required sprinkle some water, else knead well and then with oily palms make small small dumplings out of it and then press them in the center and add dry fruits to it. Leave it aside for few minutes by covering it with a dabbed cloth. Now heat oil in a pan and once oil in heated very well and smoke starts emitting, simmer the gas and slowly add each flattened biscuit, fry in low flame till golden brown you will see as it starts frying it starts to bulge and once it gets the desired golden brown colour or the colour you require remove from flame on absorbent paper and allow it to cool. As it cools it becomes more crispier. Our crispy nan-khatai biscuits are ready to be served for evening tea.
We can even bake it in oven in 250 degrees centigrade and keep on checking its colour. For this we need to grease the oven's flat pan and place all the nan-katai in them leaving a good space in between, so that when it bulges it don't gets into touch with neighbor biscuits.
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