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… 😀
- 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
Almonds/Cashew nuts/ Pistachios/Mixed Nut powder
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… 😀