Almond Nan Khatai/Desi shortbread cookies | How to make Almond Nan Khatai/Desi shortbread cookies

By Swapna Sunil  |  4th May 2016  |  
4 from 1 review Rate It!
  • Almond Nan Khatai/Desi shortbread cookies, How to make Almond Nan Khatai/Desi shortbread cookies
Almond Nan Khatai/Desi shortbread cookiesby Swapna Sunil
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

121

1

About Almond Nan Khatai/Desi shortbread cookies Recipe

Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from the Persian word Naan meaning bread and Khatai an Afghan word meaning Biscuit. These biscuits are bursting with flavors of butter and almonds, they are unbelievably crispy and flaky. These serve as perfect accompaniment for tea and great pass time snacks during journeys. These tend to have a real long shelf life, that might last up to a month easily when stored in airtight containers. So what else could be a better snack to make and store than this?

Almond Nan Khatai/Desi shortbread cookies

Ingredients to make Almond Nan Khatai/Desi shortbread cookies

  • 1 cup : all purpose flour / Maida
  • 1/2 cup : gram flour / Besan
  • 1/4 cup : semolina / Fine sooji / Fine Upma rawa
  • 1/2 tsp : baking soda
  • 1 tsp : cardamom powder
  • 3/4 cup : Melted Ghee/ clarified butter
  • 3/4 cup : Powdered sugar
  • 1/4 cup : Chopped almonds, divided

How to make Almond Nan Khatai/Desi shortbread cookies

  1. In a bowl, add all the ingredients including half of crushed almonds. Knead this into a dough, this turns out like a short crust dough unlike other doughs that are soft and smooth.
  2. Next take a spoonful of dough and roll into a ball, later press it gently and make a peda shape. Shape the rest in the same manner and place them on a parchment lined baking sheet.
  3. Now sprinkle remaining chopped almonds little over each peda and press gently so that they stick to the peda.
  4. Bake this in a preheated oven at 150°C / 300°F for 15 mins, until slightly golden at the edges.
  5. Once baked let them sit on the baking sheet for couple of mins, later transfer them onto a wire rack and cool completely at room temperature. Place the cooled Nan khatai cookies in an airtight container and cherish till the stock lasts.

My Tip:

Do not over knead the cookie dough.

Reviews for Almond Nan Khatai/Desi shortbread cookies (1)

Madhuri Hembrom2 years ago

Reply

Cooked it ? Share your Photo