Nan Khatai – Indian Almond Semolina Cookies

Nan Khatai are eggless, crumbly cookies made with semolina and spiced with cardamom. Perfect for Afternoon Tea.
Text And Photo By Nancy Lopez-McHugh

Every once in a while I need some crunchy almond biscuits or cookies to go with my afternoon tea. One of the cookies or biscuits I like to enjoy with my tea are Indian Nan Khatai.  Nan Khatai are eggless, crumbly cookies made with semolina and spiced with cardamom. They are the perfect accompaniment to tea but just as delicious as a special treat. They can be topped with almonds, pistachios or even cashews. In the past few years that I have been making Nan Khatai I usually reach for almonds but the fun of this recipe is that you can prepare to your mood. Since I like a little extra almonds in my cookies I also add them to the dough but this is optional. My recipe is a bit different from a standard Indian recipe but the results will be delicious.

Since it’s just my husband and I, sweets or cookies are made in small batches. Feel free to double or triple the recipe to your own needs. Nan Khatai are so easy to prepare and will take very little of your time. Really there is no excuse not to make them. The sweet reward of dunking a Nan Khatai in your tea or coffee says it all. As a matter of fact as I sit here typing I can smell the sweet almond cookies waiting to be dunked in my Earl Grey tea.

If you’ll excuse me I have some dunking to do, but go on and make yourself a batch.

Nan Khatai or Indian Almond Semolina Cookies

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• Author: Nancy Lopez-McHugh
• Total Time: 30 minutes
• Yield: Makes 10 cookies 1x

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Description

Nan Khatai are eggless, crumbly cookies made with semolina and spiced with cardamom, perfect for pairing with afternoon tea.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup or 118 g all-purpose flour
• 1/4 cup or 60 g fine semolina
• 1/2 tsp ground cardamom
• 1/8 tsp baking soda
• 1/4 cup or 60 g granulated white sugar
• 1/4 cup or 60 g unsalted butter, melted and cooled
• Crushed almonds, optional to add to dough and for topping
• Pistachios or cashews, optional for topping

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Instructions

1. Melt the butter and set aside to cool.
2. In a mortar and pestle or chopper, break up the almonds for the dough into coarse chunks, set aside.
3. In a large bowl, sift together the all-purpose flour, semolina, cardamom, and baking soda.
4. Add the granulated sugar and mix well.
5. Pour the cooled melted butter into the dry ingredients and mix until a dough forms.
6. If using, fold in the crushed almonds into the dough.
7. Preheat your oven to 350°F (175°C).
8. Shape the dough into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper.
9. Gently flatten each ball and top with additional crushed almonds, pistachios, or cashews if desired.
10. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
11. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• These cookies are perfect for afternoon tea and can be customized with your choice of nuts.
• Store in an airtight container for up to a week.
• Feel free to double or triple the recipe to suit your needs.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Baking
• Cuisine: Indian

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 6
• Sodium: 30
• Fat: 9
• Carbohydrates: 16
• Fiber: 1
• Protein: 2
• Cholesterol: 20

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