Generally speaking there isn’t a large variety of different cookies in the sub-continent like in the UK or US. Whatever few there are, they are really tasty and crunchy! Nan Khatai is an egg-less light and crispy biscuit that’s perfect to serve with tea or coffee. Our recipe makes about 24 pieces of Nan Khatai. Special thanks are due to Marium Hamid who has sent this recipe. Keep it up Marium.
INGREDIENTS:
- 1/3 Cup All Purpose Flour (Maida)
- 1/3 Cup Semolina Flour (Fine Sooji)
- 1/2 Cup Gram Flour (Besan – Chane Ka Atta)
- 1/8 teaspoon of baking soda
- 1/2 teaspoon green cardamom powder (Ilaichi)
- 1/2 cup Butter Unsalted
- 2/3 Cup Sugar
- 1 tablespoon sliced almond
- 1 tablespoon sliced pistachio – Set aside for garnishing.
INSTRUCTIONS:
- In a bowl, mix the Maida, Besan, Sooji, Baking Soda and Cardamom Powder, then set aside.
- Let the butter come to the room temperature (butter should be soft, not melted).
- Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
- Preheat the oven to 375 degree.
- Add the flour mix to butter and sugar mixture and knead them together to make a smooth dough.
- Divide the dough into about 24 equal parts and using your hands form them into balls.
- Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
- Put a few pieces of almonds and pistachios on each ball and gently press them into the dough.
- Now put these raw Nan Khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until they are of light golden brown texture.
- Remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.
- Enjoy with a cup of hot cappuccino or that old cuppa! Bon appetite!
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