Nan Khatai Recipe

Nan Khatai
Indian Shortbread Cookies
Submitted By: Taz


1 Cup Indian All Purpose Flour (Maida)
¼ Cup Chickpea Flour (Besan)
⅔ Cup Powdered Sugar (Chini)
½ Cup Ghee or room temperature unsalted butter
2 Tbs Semolina Flour (Sooji)
½ Tbs Plain Yogurt (Dahi)
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Cardamom Powder (Elaichi)
¼ tsp Ground Dry Ginger (Adrak)
¼ tsp Kosher Salt (Namak)
⅛ tsp Fresh Ground Nutmeg (Jaiphal)
Whole Roasted Unsalted Almonds (Badam)
Chopped Pistachios (Pista)
Golden Raisins (Kishmish)

  1. Place ghee (unsalted butter) and powdered sugar in a large mixing bowl and 'cream' with a hand blender until light and fluffy - Add yogurt and mix thoroughly - Set aside
  2. In a separate large mixing bowl, sift together the all purpose flour, chickpea flour, semolina flour, baking powder, baking soda, cardamom, ginger, and nutmeg
  3. Fold the dry ingredients (including salt) into the butter/sugar mixture - Mix lightly (DO NOT knead) until mixture comes together into a smooth dough (if mixture is to dry to come together, add just enough milk for dough to come together)
  4. Preheat oven to 325ºF
  5. Divide dough into 10-12 equal portions and roll into balls and place on lightly greased baking sheet with apx 1 inch of space around each - You can leave the cookies in balls or you can slightly flatten each cookie and cut a cross in the center - Gently press a whole almond, a couple of raisins, or a large pinch of chopped pistachios into the top of each cookie
  6. Bake on center rack for 20-25 minutes or until lightly golden in color (nan khatai are traditionally white in color)
  7. Remove from oven and allow to rest for 5 minutes before transferring to a cooling rack and allowing to cool to room temperature before eating
Nan Khatai can be stored in an airtight container for up to a week

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