Nan Khatai is authentic Indian sweet and savory eggless shortbread biscuits that can be easily prepared at home. They are very popular in India and Pakistan, especially during the festive season.
Total Time
50min
4.5
2 Ratings
Author: Anju's Recipe Book
Servings:
12
Ingredients
•
1
cup
All-Purpose Flour
•
1/2
cup
Unsalted Butter
, room temperature
•
1/2
cup
Powdered Confectioners Sugar
•
1
tsp
Corn Flour
•
1
pinch
Salt
•
1/4
tsp
Ground Cardamom
•
1/2
tsp
Ground Nutmeg
•
1/4
tsp
Baking Powder
•
1
Tbsp
Milk
(optional)
•
to taste
Almonds
or Pista/Cashew
Cooking Instructions
1.
To a bowl, sift All-Purpose Flour (1 cup), Corn Flour (1 tsp), Baking Powder (1/4 tsp) and Salt (1 pinch). To this add Ground Cardamom (1/4 tsp) and Ground Nutmeg (1/2 tsp) and combine well.
2.
To another bowl, add Unsalted Butter (1/2 cup) and Powdered Confectioners Sugar (1/2 cup).
3.
Using a spatula mix butter and sugar until light.
4.
To this, add flour mixture.
5.
Slowly using your hands combine well and make a dough. If the dough is too dry, add Milk (1 Tbsp) at a time.
6.
Cover with a cling film and let the dough rest for 30 minutes
7.
Preheat the oven at 300 degrees F (150 degrees C).
8.
Place a parchment paper or aluminium foil on the tray and roll out small lemon sized balls out of the dough. (I made 16 cookies).
9.
You should roll the balls well without any cracks and place the balls on the tray. Leave some space between each ball.
10.
Place an Almonds (to taste) on each cookie and slightly press the nut on to the dough ball.
11.
Place the tray in the oven and bake for 20 minutes. Keep watching your cookie. It should not change color.
12.
Once done take the cookie tray out of the oven and let it cool for some time.
13.
Transfer the cookie on to a cooling tray and let the cookie cool well.
14.
Serve with a cup of tea or coffee and enjoy! Store in an airtight container.
Nutrition Per Serving
CALORIES
123
FAT
7.5 g
PROTEIN
1.1 g
CARBS
12.3 g
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