Nan Khatai Recipe – Guest Post by Vajeea Zafar of Super Duper Yumm Cooking
  • 120grams white flour
  • 120grams ghee
  • 120grams powdered sugar
  • 1/4tsp cardamom powder
  • 1/4tsp baking powder
  • crushed pistachios, for garnish
  • almond flakes, for garnish
  • 1 egg yolk + 2 tsp waterfor egg wash
  1. Beat ghee and sugar together until soft and fluffy.
  2. Add sifted flour, ilaaichi powder and baking powder in the ghee and sugar mixture and mix with hand until it forms a soft dough
  3. Take one third of the dough and mix crushed pistachios in it.
  4. Now line a baking tray with greased foil or parchment/butter paper. Make small cookies from pistachio mixed dough and press a pistachio in the middle. Place these cookies on the baking tray with atleast 1 inch space between them.
  5. Make cookies from the rest of the dough and place them on the baking tray as well.
  6. Press some almond flakes on half of them while give an egg wash to the rest with a soft brush.
  7. The cookies should not be more than 1.5 inch in diameter and half an inch thick. Do not flaten the nankhatai too much. Just press with a finger after placing them on tray. They will expand and decrease in height themselves while baking. This recipe makes about 15 nankhatai. Bake at 150 degree C for 20-25 minutes until light golden at edges. Do not over bake. Baking time may vary with different oven so adjust accordingly.
  8. When ready leave them in tray for 5-6 mins. They are really soft at this stage so be careful when handling them. Then transfer them on wire cooling rack using a flat spoon or spatula and rest them for 10 mins or until completely cooled down. Store them in an air tight jar and enjoy with tea, coffee or even on their own!
Recipe Notes

Make sure your dough is soft to touch. If you feel that if its hard then you can add some ghee. If its too soft then you can add some flour to adjust the softness.

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