Nan Khatai Recipe: Authentic Indian Shortbread Cookies
35 minutes
844 reads
About Nan Khatai Recipe: Authentic Indian Shortbread Cookies
Indulge in the delightful crunch of Nan Khatai, traditional Indian shortbread cookies beloved in India and Pakistan. These melt-in-your-mouth biscuits are surprisingly easy to make at home, requiring no eggs and boasting a delicately spiced flavor profile.Made with a simple combination of refined flour, gram flour, semolina, ghee (clarified butter), and aromatic cardamom, these cookies offer a perfect blend of textures and tastes. The subtle sweetness and fragrant spices make them an ideal treat for any occasion.This recipe provides clear instructions and expert tips to ensure your Nan Khatai cookies turn out perfectly every time. Get ready to impress your friends and family with this classic Indian sweet treat!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour also known as refined flour
- 2 tbsp Gram Flour also known as besan
- 2 tbsp Semolina also known as sooji or rava
- 1/4 tsp Baking Soda
- 1 tsp Cardamom finely ground powder
Wet Ingredients
- 1 cup Clarified Butter also known as ghee, clarified butter
- 1 cup Sugar powdered
Garnish
- 1 tbsp Pistachios finely chopped
Instructions
Prepare the Dry Ingredients
- Preheat your oven to 350°F (180°C). In a large bowl, whisk together the all-purpose flour, gram flour, semolina, baking soda, and cardamom powder. Set aside.
Cream the Wet Ingredients
- In a separate bowl, cream together the ghee and powdered sugar until light and fluffy. This is best done using an electric mixer.
Combine and Chill
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Cover the bowl and refrigerate the dough for at least 1 hour. This allows the flavors to meld and makes the dough easier to handle.
Shape and Decorate
- Remove the dough from the refrigerator. Roll it into small balls (about 1 inch in diameter). Gently flatten each ball slightly with your palms. Using a sharp knife, lightly score a tic-tac-toe pattern on top of each cookie. Press a few chopped pistachios into the dough.
Bake the Nan Khatai
- Place the cookies onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies cool completely on a wire rack before serving.
Recipe Notes
Expert Tips for Perfect Nan Khatai:
- For a richer flavor, use homemade ghee.
- Don't overmix the dough, as this can result in tough cookies.
- If your dough seems too dry, add a teaspoon of milk at a time until it comes together.
- Allow the cookies to cool completely on a wire rack before storing them in an airtight container to maintain their crispness.
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Recipe Nutrition
Calories: 678kcalCarbohydrates: 62gProtein: 6gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 115mgSodium: 5mgPotassium: 104mgFiber: 2gSugar: 30gVitamin A: 9IUVitamin C: 0.2mgCalcium: 12mgIron: 2mg
Hem Lata Srivastava
Articles: 200
3 Comments
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What a flavorful dish! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.
Such a tempting dish! Thank you.