Nan Khatai In a jiffy.... | How to make Nan Khatai In a jiffy....

By Zeenath Amaanullah  |  10th Mar 2018  |  
5 from 2 reviews Rate It!
  • Nan Khatai In a jiffy...., How to make Nan Khatai In a jiffy....
Nan Khatai In a jiffy....by Zeenath Amaanullah
  • Prep Time

    15

    mins
  • Cook Time

    22

    mins
  • Serves

    10

    People

1

2

About Nan Khatai In a jiffy.... Recipe

A perfect recipe that is actually done in a jiffy. Hence the name given so and this is made with just a few ingredients available in any kitchen. Easily made on stovetop too. Melt in mouth gorgeous eggless cookies as these are called, can therefore be made in a jiffy without much hassle.

Nan Khatai In a jiffy....

Ingredients to make Nan Khatai In a jiffy....

  • all purpose flour 1 cup
  • gram flour 1/2 cup
  • semolina or suji 1/4th cup
  • Powdered sugar 1/2 cup
  • cardamom powder 1 tsp
  • oil 3/4th cup
  • almonds slivered 1/4th cup
  • pistachios slivered 1/4th cup

How to make Nan Khatai In a jiffy....

  1. In a wide bowl add everything.
  2. Knead a smooth dough out of all the ingredients using oil.
  3. There is absolutely no need to add ghee or butter.
  4. Oil can be increased or decreased as per one's choice.
  5. Preheat oven on 180°.
  6. Line a baking tray with parchment paper and start shaping into small balls.
  7. Press in the centre with your thumb and stick nuts in it.
  8. Bake them for 20-22 minutes.
  9. Do not over bake them.
  10. After done, let them cool down a bit before taking them out from the tray.
  11. After cooling down completely, store them in airtight containers and relish upto 2 weeks or more.

My Tip:

Use the same mug for all three ingredients for a proper measurement.

Reviews for Nan Khatai In a jiffy.... (2)

Yasmeen Ahmed6 months ago

These look so much more better than many I have seen. And they're homemade. :heart::heart::heart_eyes::heart_eyes::heart_eyes:
Reply

Hema Mallik6 months ago

Thanks for sharing this recipe.
Reply
Zeenath Amaanullah
6 months ago
most welcome dear. and a big thanks to you too.