Nan Khatai Recipe Without Oven In Urdu

Okay, let's talk about Nan Khatai. That melt-in-your-mouth biscuit that brings back childhood memories faster than you can say "chai." But what if I told you, you could make it without an oven?

Yep, you heard right! We're ditching the fancy equipment and embracing the stovetop. Think of it as a culinary rebellion – Nan Khatai, liberated from the oven's tyranny!

The Secret Weapon: Your Trusty Kadhai

The magic ingredient here isn't an ingredient at all. It's your trusty kadhai or deep pan. This is where the Nan Khatai transformation happens. Think of it as a super-portable, DIY oven alternative.

We're essentially creating a hot air convection system using sand or salt as a heat buffer at the base of the kadhai. It’s like giving your biscuits a warm, sandy beach to relax on, only it's hot and toasty, not for sunbathing!

What You'll Need (The Non-Oven Edition)

So, what are the weapons of choice for this Nan Khatai adventure? It's pretty simple. You'll need flour, sugar, ghee (or butter), baking powder, cardamom, and a pinch of salt.

And, of course, that all-important kadhai. Don't forget the sand or salt for the base and a heatproof stand to elevate the plate where your biscuits will sit.

Mixing and Making: A Fun Mess!

First, cream together the ghee and sugar. It's like giving them a spa treatment. The lighter and fluffier the better.

Next, gently fold in the flour, baking powder, cardamom, and salt. Mix until it forms a soft, crumbly dough. Remember, don't overmix. Think of it as a delicate dance between ingredients.

Now, shape the dough into small, round biscuits. You can get creative here. Think miniature mountains of deliciousness. Or, if you're feeling fancy, use a cookie cutter.

The Kadhai Cook-Off: Patience is Key

Okay, the kadhai is ready, right? The sand or salt is heated and the stand is in place. Now, gently place the Nan Khatai on a heatproof plate and place it on the stand inside the kadhai.

Cover the kadhai and let the magic happen. This is where patience comes in. Low and slow is the name of the game. About 20-25 minutes is usually perfect, but keep a close eye on them.

They should be golden brown and slightly cracked on top. Once they are, carefully remove them from the kadhai and let them cool completely. The aroma will drive you crazy!

The Moment of Truth: Taste the Magic

And there you have it! Nan Khatai, cooked to perfection without an oven. It's a taste of tradition with a modern twist.

These little biscuits are perfect with a cup of chai, as an afternoon snack, or even as a sweet treat after dinner. Enjoy the homemade goodness and revel in your culinary triumph!

So, the next time you crave Nan Khatai but don't feel like firing up the oven, remember this. The kadhai is your friend, and deliciousness is just a stovetop away.