Indian Nan Khatai Recipe

Eggless shortbread cookies made with ghee (clarified butter), flour, sugar, and aromatic spices such as cardamom

5 from 2 votes

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Course: Dessert

Cuisine: Indian

Keyword: indian nan khatai recipe, nan khatai biscuits, nan khatai cookies, nan khatai recipe, nan khatais, recipe for nan khatai

Prep Time: 15

Cook Time: 14

Cooling Time: 15

Total Time: 44

Servings: cookies

Calories: 151kcal

Author: S. Claus

Preheat the oven to a baking temperature 375 °F.
Sift together the dry ingredients: flour, chickpea flour, cardamon, semolina, salt, and powdered sugar into a medium-sized mixing bowl.
Add in the butter or ghee and combine until you’ve created a soft dough. Even though the dough will seem dry at first, don’t add in any water; it will all come together at a later stage. Nan khatai cookie doughs are often a little dry, but in reality, they are very rich cookies.
Roll the cookie dough into 28g balls. Roll them into smooth balls that are crack-free.
Place the balls into a baking tray lined with parchment paper and press them down in their center, using your thumb. Pop an almond onto the cookie dough.
Chill the cookies for 20 minutes before baking them in your preheated oven.
Bake cookies for 11 -14 minutes cooking time, depending on your oven. Once they have baked perfectly and are light golden brown, they are ready!
The cookies will be soft when they come out of the oven. Let them cool on their baking tray for 5 minutes before transferring them to cool on a drying rack.
Garnish the cookies with gold leaf or any edible jewels of your choice. You can choose to sprinkle a little powdered sugar onto the cookies although this isn't traditional.