Gluten-Free Eggless Indian Biscuit Recipe
This is a traditional Indian Biscuit recipe. If you have never had this I suggest you make this right now.
Prep Time: 15 mins
Cooking: 30-40 mins
Serves: Makes 8-10 biscuits
Ingredients For Eggless Naan Khatai Biscuits Recipe:
- Besan: 1 cup
- Brown Sugar: 1/2 cup ( You can take powdered sugar too. I didn’t use the powdered because of the like the crunch of the whole sugar crystals)
- Ghee (Clarified butter): 1/2 cup
- Baking Powder: 1/2 tsp
- Cardamom seeds powdered: From 3-4 cardamoms
- Almond Flakes (Optional): For decoration
Method:
- In a sifter, sift the besan and the baking powder. Add the cardamom powder. Mix them well. Keep this aside.
- In another bowl, add the sugar and the ghee. Which them very well, till they get mixed properly.
- Preheat the oven at 200C.
- Now add the besan mixture to the sugar ghee bowl. I fold them very well.
- Make a dough.
- After you have made the dough, separate the dough into small balls. Approximately 8-10 balls of equal sizes.
- Make round balls, but flatten a bit, just a bit and put an almond flake in the middle.
- Line the baking tray with butter paper, place the naan khatai balls on the baking tray and bake at 180C for 30 minutes.
- Keep an eye after 25 minutes, mine took 35 minutes to bake. This may vary from one oven to another. Once you see the bottom of the biscuits browning, also the top changing color, you would know the biscuits are almost done.
- Take the tray out after the biscuits get properly baked. Do not touch the biscuits for some time. Let this cool down for 5-7 minutes, otherwise, they would crumble.
- Your biscuits are ready, seal them in an airtight container to store or have them with your tea or coffee.
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Naan Khatai Biscuit | Gluten-Free Eggless Indian Biscuit Recipe
Cuisine: IndianServings
10 Biscuits
servingsPrep time
15
minutesCooking time
40
minutesTotal time
55
minutesIngredients
Besan: 1 cup
Brown Sugar: 1/2 cup ( You can take powdered sugar too. I didn’t use the powdered because of the like the crunch of the whole sugar crystals)
Ghee (Clarified butter): 1/2 cup
Baking Powder: 1/2 tsp
Cardamom seeds powdered: From 3-4 cardamoms
Almond Flakes (Optional): For decoration
Directions
- In a sifter, sift the besan and the baking powder. Add the cardamom powder. Mix them well. Keep this aside.
- In another bowl, add the sugar and the ghee. Which them very well, till they get mixed properly.
- Preheat the oven at 200C.
- Now add the besan mixture to the sugar ghee bowl. I fold them very well.
- Make a dough.
- After you have made the dough, separate the dough into small balls. Approximately 8-10 balls of equal sizes.
- Make round balls, but flatten a bit, just a bit and put an almond flake in the middle.
- Line the baking tray with butter paper, place the naan khatai balls on the baking tray and bake at 180C for 30 minutes.
- Keep an eye after 25 minutes, mine took 35 minutes to bake. This may vary from one oven to another. Once you see the bottom of the biscuits browning, also the top changing color, you would know the biscuits are almost done.
- Take the tray out after the biscuits get properly baked. Do not touch the biscuits for some time. Let this cool down for 5-7 minutes, otherwise, they would crumble.
- Your biscuits are ready, seal them in an airtight container to store or have them with your tea or coffee.
Recently i made a version of nan khatai for Instagram, check out the video here:
This Post Has 3 Comments
Hi Khushboo
Lucky to have people like you around us, who contribute to Celiac n Gluten Intolrant community .
Having read your brief history prior to diagnosis of Celiac, it gives me a feeling that most Celiacs had their past like mine.
Well, I am Dinesh Gulati….staying in Gurgaon. I was diagnosed at the age of 48-49, and had many similar medical problems like yours. Now at the age of 59 yrs, I do educate several Celiacs over WhatsApp Groups. Otherwise, I am a professional Celiac Counsellor too….and provide home coaching cum guidance to newly diagnosed Celiacs abt basics of Celiac Disease, what are the common side effects of immune disorders related to Celiac Disease, nutritional deficiencies arising due to Gluten Free diet and malabsorption in Celiacs, periodic monitoring of certain basic diagnostic tests, measures on prevention of cross contamination in Gluten Free cooking, how to meet challenges in daily life while surviving on Gluten Free diet, guidance on hidden Gluten in certain medications, etc. etc….
Besides abv activities, I conduct seminar cum coaching classes for group of 5-7 persons. Also get opportunity to put forward my views in many Celiac Awareness events and Seminars. I had to privilege to attend prestigious ICDS 2017 event as an invitee delegate and had the opportunity to present my case studies to Indian & International Gastros.
It will be a great pleasure connecting with people like you who can take more initiatives to carry forward this campaign in the long run.
Should you be interested to connect, pls do revert back on email.
Rgds
Dinesh Gulati
Thanks Mr Dinesh.
Genius Recipe.