Nan Khatai
Veg
Mughal-era cardamom shortbread — a crisp, crumbly biscuit of flour, ghee, and powdered sugar scented generously with green cardamom and topped with a whole pistachio or a pinch of sesame seeds. Originally baked in clay pots surrounded by charcoal; now the defining bakery biscuit of Mughal-influenced North India, Afghanistan, and Pakistan, sold in every old bazaar from Delhi to Kabul.
Cuisines
Awadhi
Kashmiri
Mughlai
Punjabi
Delhi
Best for
Breakfast
Snacks
Recipe
Prep: 15 min
Cook: 18 min
Total: 33 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1/2 cup | gram flour (besan) |
| 1/4 cup | semolina (sooji) |
| 1 cup | powdered sugar |
| 1/2 cup | ghee (clarified butter) |
| 1/4 teaspoon | baking soda |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | chopped pistachios |
| — | a pinch of salt |
Instructions
- 1 Preheat the oven to 180°C (350°F).
- 2 In a large mixing bowl, sift together the all-purpose flour, gram flour, semolina, baking soda, cardamom powder, and salt.
- 3 In another bowl, cream together the ghee and powdered sugar until light and fluffy.
- 4 Gradually add the dry ingredients to the ghee mixture, mixing until a soft dough forms.
- 5 Divide the dough into small, equal-sized balls and flatten them slightly.
- 6 Place the flattened dough balls on a baking tray lined with parchment paper.
- 7 Gently press a few chopped pistachios onto the top of each dough ball.
- 8 Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden.
- 9 Remove from the oven and allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Tips
For a richer flavor, use freshly ground cardamom. Ensure the ghee is at room temperature for easier mixing.