Oct 25, 2011

Nan Khatai / Eggless Cookies

  • 1/2 Cup Ghee or 1 Stick melted unsalted butter
  • 1/2 Cup powdered sugar
  • 1/4 tsp Cardamom Powder
  • 1 Cup All Purpose Flour (Maida)
  • 1/4 tsp Baking Powder
  • Pinch of Salt
  • Few sliced almond or pistachio


  • Preheat oven to 300 degrees F.
  •  In a mixing bowl, combine powdered sugar (little at a time) with the ghee until mixture is light and creamy.
  •  Add Cardamom Powder and mix well.
  •  In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
  •  Combine Flour mixture (little at a time) with ghee & sugar mixture to form a soft dough.
  • Wrap dough in plastic wrap and let it rest for 15-20 minutes.
  •  Knead dough once again and divide into 12-15 equal portions.
  •  Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment   paper or lightly greased foil. Leave space between dough balls.
  • Put few pieces of almonds or pistachios and press them into the dough gently.  
  • Bake on the middle rack for 22-25 minutes,  nan khatai should remain white.
  •  Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.

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