Nan Khatai Recipe
Growing up in Lahore and having origins in ancient Lahore, I’m aware of the obsession people have for these Khatais. Khalifa Bakery has managed to preserve its excellence over the years. Because these Khatai’s are so wonderful, I've seen my family members give them as gifts and ship them to different cities and countries. This recipe is influenced by Khalifa bakery Khatai’s!
This Nan Khatai recipe makes beautifully flaky, perfectly crisp, mildly sweet, and delectably soft biscuits. The biscuits are crispy on the outside, like a Naan Bread, and delicate and crumbled on the inside, like a Biscuit (Cookie). These are loaded with roasted almonds that give a deep, nutty, and crunchy texture. These flavours are enhanced with the addition of cardamom powder. These Khatai’s melt in the mouth and compliment Sham ki chai perfectly!
- 1 cup powdered sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cardamom powder
- 3/4 cups clarified butter (ghee, melted)
- 3/4 cups almonds (half chopped + half whole)
- 1 egg yolk
- Step 1:
Place half of the almonds in a small pile on a cutting board and roughly chop them. Then transfer the chopped and whole almonds on a lined baking tray and roast them at 160C for 7-8 minutes or until golden brown and aromatic.
*Keep an eye on them while roasting because they burn very quickly *Small-sized almonds are recommended for this recipe but if only large-sized almonds are available, roughly chop all of them. *Don’t crush almonds in powder or small pieces. - Step 2:
In a large bowl add powdered sugar. In the same bowl sift flour, baking powder and baking soda. Add cardamom powder and whisk everything until well combined.
- Step 3:
Then add clarified butter and mix using a spatula. (Initially, the mixture might seem dry but after a few minutes of mixing it will come together.) Gently mix again with your hands. If the mixture is too crumbly add JUST one tbsp. more of clarified butter. The dough is ready when you scoop a part of the dough and roll it into a smooth, crack-free ball.
*Measure the amount of clarified butter after melting it. * DO NOT add too much liquid. * If the dough is too soft, chill it in refrigerator for 10-15 minutes. - Step 4:
Scoop out a two tbsp. of the mixture with a scoop or a measuring spoon. Roll them evenly in your palms and slightly flatten them. Transfer each biscuit to a pre-lined baking tray while keeping one to two inches of space in between.
- Step 5:
In a bowl slightly beat egg yolk. Brush biscuits gently with whisked egg yolk. Bake the biscuits in preheated oven at 180C for 20-25 minutes. Cookies are baked when the edges are firm, and the top is lightly golden. Take these out of the oven and allow them to cool completely. The cookies will harden after cooling down. Store Nan Khatai’s in an airtight container.
Pair them with a cup of tea and Enjoy!
*Baking time depends on the oven. Keep checking after 20 minutes. *DO NOT overbake. Cookies will harden after cooling down.