Description
Nan Khatai are eggless, crumbly cookies made with semolina and spiced with cardamom, perfect for pairing with afternoon tea.
Ingredients
Units
Scale
- 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
Instructions
- Melt the butter and set aside to cool.
- In a mortar and pestle or chopper, break up the almonds for the dough into coarse chunks, set aside.
- In a large bowl, sift together the all-purpose flour, semolina, cardamom, and baking soda.
- Add the granulated sugar and mix well.
- Pour the cooled melted butter into the dry ingredients and mix until a dough forms.
- If using, fold in the crushed almonds into the dough.
- Preheat your oven to 350°F (175°C).
- Shape the dough into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper.
- Gently flatten each ball and top with additional crushed almonds, pistachios, or cashews if desired.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- 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: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6
- Sodium: 30
- Fat: 9
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
- Cholesterol: 20