Nan Khatai

Safira

My mum's Nan Khatai is the best that I have tasted. I may be biased when I say this, but I think they have the perfect balance of flavours, chew and bite. Or as my son says..they just melt in the mouth.

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Baking, Baking/Dessert

Cuisine Indian

Servings Nan Khatai

Calories 110 kcal

Ingredients

1 Kg Plain Flour
2 Egg Yolks
2 tsp Cardamom Powder
450 g Granulated Sugar or Caster
500 g Ghee You may need a couple of extra tablespoons to bring the dough together
2 ½ tsp Baking Powder

Instructions

Preheat oven to 180 C/Gas Mark 4.
Add all the ingredients to the bowl of a stand mixer and and mix to form a dough. You can also do this by hand.
Form into small balls - around 3/4 inch. Place on trays leaving a space between each ball.
Bake at 180C/GM 4 for 15 - 20 minutes until lightly golden.

Notes

Storing Nan Khatai

These delicious biscuits can be stored in an airtight container for 3 weeks.

Tips to make the best Nan Khatai

Do not overmix. You need to mix the ingredients just enough to bring them together to form a dough.
It is best to use room temperature Ghee or Butter in this recipe. So not completely melted but not fridge cold either.
You may need a couple of extra tablespoons of ghee to bring the dough together. Don't add too much as this will result in flat nan khatai.
Feel free to halve quantities. They do disappear fast which is why my mum always makes such huge quantity.

Variations

You can replace some of the Plain Flour with Semolina or Gram Flour.
You can use Butter in place of Ghee.

Nutrition

Calories: 110kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 19mgSodium: 12mgPotassium: 13mgFiber: 1gSugar: 5gVitamin A: 6IUVitamin C: 1mgCalcium: 9mgIron: 1mg

Keyword Indian Shortbread, Nan Khatai, Nankhatai

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