Nan Khatai

Nan Khatai is an Indian shortbread cookie/biscuit. It is rich, buttery, delicious & melt-in- your mouth cookies. This biscuit recipe is super easy. It requires very few ingredients which is easily available. It can be mixed & baked in a jiffy.

Nan Khatai is an eggless, light cookie which is perfect to serve at tea time or even with a cup of coffee. These lovely, soft, smooth, sweet discs make an excellent & perfect gift for any occasion.

Give a try at baking these gorgeous biscuits & you will not only be surprised but amazed at your baking skills! You can see & feel the joy when you share it with family & friends when you serve these fresh home made goodies.

I must tell you that Nan Khatai stays well in air tight containers but there was no need to store when I baked these as they vanished within minutes!! Enjoy these wonderful cardamom flavored cookies garnished with nuts… ☺

Ingredients :

1 cup Refined Flour (Maida)

½ cup Sugar Powder/Castor Sugar

½ cup Ghee(clarified butter)

A pinch of Salt

¼ tsp. Baking Soda

1 tsp. Cardamom Powder

For Garnishing:

Almonds/Cashew nuts/ Pistachios/Mixed Nut powder

Procedure:

Pre-heat the oven at 170C. or as per the settings of  your oven.

Grease or line a baking sheet with parchment or aluminium foil.

In a sufficiently large bowl, mix maida, sugar, salt, baking soda & cardamom powder & keep aside for further use.

Heat ghee in a bowl till it is just melted. Add the melted ghee to the dry ingredients & mix with your fingers until it forms a smooth ball of dough.

If the dough is crumbly, add a little more melted ghee.

Roll the dough into small ping pong size balls & then flatten them slightly into a disc.

Space & arrange them on a baking sheet .

Place & press gently a piece of cashew or almond in the centre of each disc or roll them in mixed nut powder.

Bake in a pre-heated oven for about 15 minutes or till the nan khatai is well risen & the tops turn just a gentle pink/white.

Take care that they do not burn at the bottom or the tops turn brown.

Cool completely on a rack & then serve or store in an air tight container.

Enjoy at tea time or whenever you feel like eating them… ☺