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.
Author: Anju's Recipe Book
, room temperature
Powdered Confectioners Sugar
To a bowl, sift
All-Purpose Flour (1 cup)
Corn Flour (1/2 Tbsp)
Baking Powder (1/4 tsp)
Salt (1 pinch)
. To this add
Ground Cardamom (1/4 tsp)
Ground Nutmeg (1/2 tsp)
and combine well.
To another bowl, add
Unsalted Butter (1/2 cup)
Powdered Confectioners Sugar (1/2 cup)
Using a spatula mix butter and sugar until light.
To this, add flour mixture.
Slowly using your hands combine well and make a dough. If the dough is too dry, add
Milk (1 Tbsp)
at a time.
Cover with a cling film and let the dough rest for 30 minutes
Preheat the oven at 300 degrees F (150 degrees C).
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).
You should roll the balls well without any cracks and place the balls on the tray. Leave some space between each ball.
Almonds (to taste)
on each cookie and slightly press the nut on to the dough ball.
Place the tray in the oven and bake for 20 minutes. Keep watching your cookie. It should not change color.
Once done take the cookie tray out of the oven and let it cool for some time.
Transfer the cookie on to a cooling tray and let the cookie cool well.
Serve with a cup of tea or coffee and enjoy! Store in an airtight container.
Nutrition Per Serving
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