Today, I’m offering a Pakistani-style Nan Khatai with Almonds without an oven. To put it simply, this is a shortbread cookie from South Asia (present-day Pakistan and India), having some origins in Afghanistan, Iran, and China. Ghee, or clarified butter, flour, and sugar are the three major constituents of this popular teatime biscuit in Pakistan.
One of the most well-liked cookies in Pakistan, particularly in Lahore, are Nan Khatai (Pakistani Cardamom Shortbread Cookies), which are buttery, crispy, and incredibly fragrant. All you need to enjoy this recipe with a tasty cup of Kashmiri Chai is a few basic ingredients and 20 minutes of baking time.
My first recollection of eating Nan Khatais was in my grandmother’s kitchen, and I have always enjoyed them. Her straightforward recipe, a small white dome-shaped cookie with a dot of yellow on top and a buttery, melt-in-your-mouth texture, was quickly created.
In contrast, the well-known Khalifa Nankhatai is larger, crispier, flatter, and packed with almonds. Khalifa Bakers, one of the most well-known bakeries in Pakistan’s Lahore, has been operating since 1925.
A bakery and monument, the shop Khalifa Bakers Lahore – Almond Nankhatai Lahore is as ancient as Pakistan and still stands in its original location. The store is a must-see for everyone traveling to Lahore and is so well-known that it was highlighted on Forbes.com.
What is Nankhatai?
A common teatime biscuit, nankhatai is readily available in most Indian bakeries, particularly around Diwali. Known more widely as Indian biscuits or shortbread cookies, nankhatai is a traditional, nostalgic family favorite that is loved by all.
When I was small, I can recall my mom and her friends baking these delicious biscuits at the neighborhood bakery. Even though ovens were uncommon when I was growing up, the large trays of hot, freshly made nankhatai were something that all the neighborhood kids looked forward to.
These soft, crumbly Indian shortbread biscuits are made with sugar, ghee (clarified butter), and all-purpose flour. For a bit more taste, they can also be cooked using butter and seasoned with nutmeg or cardamom.
Recipe in English:-
Ingredients:–
Dough:–
-Icing sugar 1 Cup
-Ghee 1 Cup
-Maida (All-purpose flour) 1 Cup
-Baisan (Gram flour)/4 Cup
-Baking powder 2 tsp
-Sooji (Semolina) 2 tbs
-Elaichi powder (Cardamom powder) 1 tsp
-Badam (Almonds) roasted 8-10
As needed, whisk the egg yolk (ande ki zardi) as a garnish.
– Roasted badam (almonds)
Instructions:
Regarding Dough:
-Add the ghee and icing sugar to a bowl, whisk until frothy, and set aside.
-Add the baking powder, semolina, gram flour, all-purpose flour, and sifter to a bowl and sift everything together.
-Add the cardamom powder and stir thoroughly.
-Add the ghee and sugar mixture now, combine thoroughly, and knead until a soft dough forms.
-Add the almonds to the dough, stir thoroughly, cover, and chill for 15 minutes.
-Make 10–12 little balls out of the mixture.
-Put butter paper, nan khatai balls, egg yolk wash, and roasted almonds on a baking pan or tray. -Add one bag of salt to the pot, set a wire rack (2–3 inches high), cover, and heat for 15 minutes on high heat. -Set a baking plate or tray on a medium-low heat, cover, and bake for 15 to 20 minutes.
-You can alternatively bake for 15 to 20 minutes at 180 degrees Celsius in a preheated oven.
Advice: -You can freeze the mixture or add extra all-purpose flour if it gets too runny.
Professional Advice:-
Don’t omit the sooji or besan. I have included some sooji (rava or semolina) and besan (gram flour) in these nankhatai recipes. The sooji contributes to the crunchiness and crispiness, while the besan offers a hint of nutty flavor.
The consistency of ghee: One of the most important and vital components of creating the ideal nankhatai biscuit is having the right consistency. The ghee must have a grainy or granular texture and be semi-solid. Store the ghee in the refrigerator for a few minutes if it is fully melted or liquid. Additionally, keep in mind that cold, hardened ghee will be difficult to whip.
The nankhatai should not be kneaded like bread or roti dough. Simply combine the ingredients to make cookie dough.
More happiness, more sweets! To enjoy them over the next few days, prepare them in advance and keep them in an airtight container. You can easily double or triple.
FAQs
When serving nankhatai, what do you serve?
A cup of chai tea in the evening is the ideal accompaniment to this well-liked Indian snack.
This recipe yields how many cookies?
Although you may easily create tiny to medium sized nankhatai, this recipe yields ten large ones. You can easily be doubled or tripled.
Can I use confectioner’s sugar or powdered sugar in place of grinding my own?
Indeed. Add ¾ cup for the classic nankhatai recipe and ½ cup for the whole wheat nankhatai biscuit if you are using confectioner’s sugar or ready-made powdered sugar.
Reasons to adore this recipe:-
A recipe to prepare in advance The cardamom shortbread is perfect for event planning because it keeps well for two to three weeks.
These cardamom shortbread biscuits are the ideal teatime snack when paired with a cup of tea. For a delectable hi-tea menu, add some shami kabab, chicken patties, and aloo pakora.
Recipe without eggs: This recipe is acceptable for vegetarian diets and is free of eggs, in contrast to many other cookie varieties.
Great for gifting: This simple recipe is perfect to have on hand when preparing a present for a friend because it just takes 20 minutes to bake.
Changes and Substitutions:-
For a crispier texture, semolina is often included to cardamom shortbread recipes. See whether you enjoy this dish with 1 tablespoon added.
Use pistachios: A scattering of chopped pistachios over the Nan Khatai enhances its flavor and aesthetic appeal.
Add saffron or rose: It’s a pleasant complement to the cardamom to add saffron, rose water, or both.
Try the cookies with butter; you can substitute butter for the ghee if necessary.
Use maida or whole wheat flour. Nan Khatai is frequently made with maida, a classic fine wheat flour. To make a healthy version of the cookies, try using whole wheat flour.