Generally speaking there isn’t a large variety of different cookies in the sub-continent like in the UK or US. Whatever few there are, they are really tasty and crunchy! Nan Khatai is an egg-less light and crispy biscuit that’s perfect to serve with tea or coffee. Our recipe makes about 24 pieces of Nan Khatai. Special thanks are due to Marium Hamid who has sent this recipe. Keep it up Marium.

INGREDIENTS:

• 1/3 Cup All Purpose Flour (Maida)
• 1/3 Cup Semolina Flour (Fine Sooji)
• 1/2 Cup Gram Flour (Besan – Chane Ka Atta)
• 1/8 teaspoon of baking soda
• 1/2 teaspoon green cardamom powder (Ilaichi)
• 1/2 cup Butter Unsalted
• 2/3 Cup Sugar
• 1 tablespoon sliced almond
• 1 tablespoon sliced pistachio – Set aside for garnishing.

INSTRUCTIONS:

• In a bowl, mix the Maida, Besan, Sooji, Baking Soda and Cardamom Powder, then set aside.
• Let the butter come to the room temperature (butter should be soft, not melted).
• Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
• Preheat the oven to 375 degree.
• Add the flour mix to butter and sugar mixture and knead them together to make a smooth dough.
• Divide the dough into about 24 equal parts and using your hands form them into balls.
• Press each ball between your palms lightly; every piece should be about 3/4″  in thickness.
• Put a few pieces of almonds and pistachios on each ball and gently press them into the dough.
• Now put these raw Nan Khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until they are of light golden brown texture.
• Remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.
• Enjoy with a cup of hot cappuccino or that old cuppa! Bon appetite!

Fancy cooking an exotic meal tonight? Best desi cooking recipes from Pakistan, India and rest of the world. Visit http://www.bestdesicooking.com and enjoy deliciously free recipes!

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This summer why not start off with this no bake chocolate lime pie? It is an all time favourite of our friend and cooking expert Mr. William (Wullie) Callan and has been specially sent for Best Desi Cooking. For the taste of this delicious English summer pie here’s what you will need to do:

INGREDIENTS:
* 2 Nos. 200 gms packs of ginger nut biscuits
* 125 gms of unsalted butter
* 2 Nos. Packs of lime jelly solid type (not the powder)
* 5 Nos. Un-waxed limes if you can get them, otherwise rinse limes under hot water
* 568 ml of double cream
* 200 gms tub of mascarpone cheese
* 150 gms 70% dark chocolate

EQUIPMENT:
* 1 Rolling pin and plastic bag (to crush the biscuits) Or A food processor
* 1 balloon whisk
* Or electric hand whisk
* 1 Grater
* 1 9″ spring form tin
* 1 Sheet baking parchment
* 1 Large bowl

INSTRUCTIONS:

1. Line the base of the spring form tin with the baking parchment.The easy way to do this is to place paper over the base, attach the spring form upright part of the tin and then tear of excess. Place in freezer.
2. Crush / blitz the biscuits to crumbs .
3. Melt the butter, place in a jug and microwave for 20-30 seconds till melted.
4. Add the butter to the biscuits and mix till all are coated.
5. Pour the biscuits into the tin and pat down to form a base. Place back in freezer.
6. Mix up 2 packs of jelly in jug make up to 1 pint ignoring pack instruction. (The pie will not set properly if the jelly is diluted) .
7. Zest and juice the limes add to jelly mix (Allow jelly to cool to room temp) .
8. Add cream and Mascarpone to bowl and mix to firm peaks (if you lift out the whisk it should leave a trail in the cream).
9. Grate half of the chocolate and add to the cream mix.
10. Once the jelly has cooled to room temp slowly add small amounts to the cream to start and whisk, continue until all the jelly is incorporated. The consistency will be liquid (don’t worry).
11. Pour the mixture in the cake tin and place back in freezer to set, Once set, about 2 hours or so the cream should be firm to the touch.
12. Grate remaining chocolate over.
13. When serving run a knife around the edge of the cake tin to aid the release.
14. Serve and enjoy.

Fancy cooking an exotic meal tonight? Best desi cooking recipes from Pakistan, India and rest of the world. Visit http://www.bestdesicooking.com and enjoy deliciously free recipes!

Note: There is a print link embedded within this post, please visit this post to print it.

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