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Nan Khatai – Indian Spiced Shortbread

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This week, Jagruti Dhanecha presents her new recipe on City Connect. Nan Khatai (Nan-khat-aa-ee) eggless biscuits originate from South Asia. They are extremley popular in India and Pakistan.

Light, slightly crispy and nutty flavoured cookies; they just melt in your mouth and they are perfect with your tea or coffee.

Delicate enough that it just crumbles … and that’s the way I like it.

Ingredients:

  • 500 g plain flour
  • 50g chickpea flour ( same as gram flour or Besan )
  • 70g Semolina
  • 220g caster sugar
  • 1/2 tsp baking powder
  • 400g ghee (room temperature) or unsalted butter
  • a few threads of saffron
  • 1/2 tsp cardamom powder
  • few pistachio and almond silvers

Instructions:

Beat the ghee and sugar in a big bowl until fluffy.

Now add Flour, semolina, baking powder and all the spices (except the nuts).

Subsequently, bind everything into a dough.Pre-heat the oven (if you have a gas oven to gas mark 4-5) and make small balls and flatten them slightly.

Place the uncooked cookies on a greased line baking tray and make sure that you leave enough space between them.

Bake in a pre-heated oven for about 7-8 minutes.

Take the cookies out and place almonds and pistachios in the centre, return them to the oven and bake for another 7-8 minutes.

Remove the cookies from the oven and let them cool.

Once they have cooled down, store the biscuits in an completely air-tight container.

I hope you will enjoy this recipe. Many more recipes will follow soon and you can also visit my food blog at: www.jagrutidhanecha.com

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About Jagruti Dhanecha

I am a housewife and a mother of two teenage kids settled in the UK for the past 20 years. Originally born and brought up in India, it was from these childhood days that my love for cooking began. I have no formal training in cooking and baking, and everything I’ve learnt has been through good cooks in the family and my circle of friends, through my own experiments, reading and research. My main cooking niche consists of healthy and tasty vegetarian meals but I like to throw in the occasional treat. To share my love for food and culinary art, I have created a food blog, Jagruti’s Cooking Odyssey that displays authentic Indian vegetarian/vegan dishes, special and rich recipes covering different courses in varied cuisines. My cooking enthusiasm led me to cookery shows on a national Asian TV channel. Much like cooking and baking I have other interests too like photography, reading and travelling, which assist me in my culinary skills.
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