Eggless Jaggery Shortbread
Nan khatai or Indian version of shortbread is very popular. I vividly remember street hawkers in sawan(monsoon) season in Benaras at the melas(fairs). I used to always insist my father to buy us those nan khatai being baked fresh over wood charcoal.
The debate on weather fat is good or bad. Well it is actually carbs which are not good. You should take good quality fat in moderation like clarifies butter (desi ghee) or butter. Read this article which appeared as cover story in Time Magazine
They were amazing and those nan khatai used to simply melt in your mouth. I took the recipe inspiration from those Banaras ki nan khatai wala’s.
I made 3 variations in the recipe and replaced sugar with gur (jaggery), added olive oil as fat and ammonia with baking powder. I am sure you will like to try these gur wali nan khatai at home.
Ingredients for Eggless Jaggery Shortbread
75 gm ghee (clarified butter)
50 ml Olive Oil
100 gm Gur (jaggery)
50 gm crushed almonds
2 tbsp milk
200 gm maida (all-purpose flour)
50 gm sooji (soft wheat semolina)
1 tsp baking powder
1/2 teaspoon salt
Preparation of gur wali nan khatai
In a large bowl, whisk the flour and baking powder.
Crush almonds in mixer along with cardamom.
Now add crushed jaggery, almonds, semolina and ghee and mix them well using hands.
Add 2 tbsp milk to bind and prepare a hard dough for gur wali nan khatai
Now make small balls and flatten them on butter paper.
Decorate eggless jaggery shortbread with almond in centre.
Pre heat the oven to 170 degree celcuis.
Bake gur ki nan khatai for 18-20 min.
Take out these eggless jaggery shortbread from oven and let them cool down.
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