When the mother nature adorns herself with spring blossoms, we play with colours to celebrate it.
Here, in UK, we don’t get any holiday so our holi celebration extends till weekend. If holi falls during the weekdays then we celebrate it with different delicacies and a short play with colours in the evening when family is together. Kids play with water gun and enjoy the true spirit of holi.
Food is the heart of any celebration. On holi, which is my most favourite festival, I try to cook different sweet and savoury dishes that includes traditional malpuas, gujhias, jalebis, Kadhi – Chawal, mutton or chicken curry, nimki, mathari etc.
I also bake some cakes and cookies as my kids are not very fond of Indian sweets. We call our friends and families in India and exchange good wishes. We also play holi based Bollywood songs on YouTube and dance on them. ‘Rang barse’ is our all time favourite song and it just sets the right mood for the celebration.
We try to make this day as fun-filled as we can. After all it’s HOLI!!!
Nan khatai is a popular Indian shortbread biscuit. Traditionally, It is made with maida (plain flour), suji/rawa (semolina), besan (chickpeas flour) and ghee (clarified butter).
I have tried to give the traditional recipe a twist by adding homemade thandai mix.
So without much ado, I will share this recipe which you must try!!!! The mouth melting Nan khatai with thandai flavour are just so irresistible.
How to make THANDAI flavoured Nan khatai with homemade thandai mix
For thandai mix
- 60 gram or 1/2 cup chopped almond or badam (I used almond flakes)
- 10 nos. or 1 tablespoon cashew nuts or kaju
- 1 tablespoon musk melon seeds or magaz
- 1 tablespoon poppy seeds or khas-khas
- 1 tablespoon fennel seeds or saunf
- 5-6 green cardamoms or choti elaichi
- 6-8 black peppercorns or kali mirch
Give all ingredients a whiz in the blender and TA DA!!!! Home made thandai mix is ready. Don’t make a paste. Just 2-3 pulses should suffice.
If using whole almonds then blanch and chop them before putting in the blender. Rose petal is used too but I have used rose water, while making Nan khatai, for the flavour. Do NOT add rose water while grinding.
For mouth melting Nan khatai
Preparation time: 10 minutes
Baking time: 18-20 minutes
Baking equipment used: two baking trays
makes 20 Nan khatai
- 1/2 cup clarified butter (known as ghee), solidified
- 1/2 cup caster sugar
- 150 grams or 1 cup plain flour (known as maida in Hindi)
- 1/4 cup chickpeas flour (known as besan in Hindi)
- thandai mix as prepared above
- a pinch of salt
- 2 tablespoons rose water
- 5-6 pistachios for decoration, finely chopped
[1 cup = 250 ml]
- Preheat the oven to 180 C/160 fan-assisted/350 F/gas 4.
- Line the baking trays with parchment paper.
- Grind the sugar (in the same jar used for making thandai mix).
- Cream ghee and powdered sugar together till light and fluffy.
- Add both the flour, thandai mix, salt and rose water.
- Mix them lightly with hands. Just gather everything together to form a big ball of the dough.
- Divide the dough in half and then each half into 10 balls.
- Round the balls using your palm and lay them on the prepared trays 1 inch apart and flatten a little with your fingers.
- Make a cross using knife and sprinkle the chopped pistachios.
- Bake in the preheated oven for 15-20 minutes or until edges look golden in colour. Mine took 18 minutes.
- Leave on baking tray outside the oven for 5 minutes.
- Transfer on wire rack to cool.
- Devour them and store rest in the air tight container.
Stepwise pics of Thandai flavoured Nan khatai
Try this easy recipe and enjoy all the colours of food!!
I wish you all a very happy and colourful Holi!! May your life be filled with all the vibrant colours of a rainbow.