Nan Khatai
Nan Khatai recipe is liked by everyone. Children and elders love to eat Nan Khatai with tea or as a snack. Nan khatai recipe comes from the Persian word Nan which means bread and an Afghan word khatai which means biscuit. Although the biscuits have been supposedly originated from Surat, yet the evidence is not clear as it is equally popular in Iran, Persia, Afghan, India, Pakistan, and Bangladesh as a traditional food item. The recipe of this popular dish dates back to the time of colonisation and has been passed on from one generation to the other. Also, you can add alternatives for the ingredients which you do not like or are not suitable for your health. So read on the following guide and prepare this simple Nan Khatai recipe at home and serve them to your family and friends. You can also prepare this simple Nan Khatai recipe on special occasions or parties and serve to your guests with tea or coffee.
| Recommended By Chef |
| 0:10 To Prep |
| 0:15 To Cook |
| As Desired Servings |
| Tips About Recipe |
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• 7tbsp ghee
• 12 tbsp. caster sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cardamom powder
• 3 cups flour
• 1 egg yolk
• 2 tbsp. chopped almonds
• 2 tbsp. chopped pistachios
METHOD:
• Preheat oven at 180 c.
• Sieve 3 cups flour and 1/2 tsp. soda and 2 tsp. baking powder. Set it aside.
• In a separate bowl beat ghee and sugar till light and creamy and add 1 tsp. cardamom powder. Mix well.
• Now fold in flour and knead well with your hands and you can also knead it with the help of kneading machine. The dough should be soft.
• Form dough into small rounds, arrange on a greased baking tray, and make a little dent in center with your thumb. Apply beaten egg yolk in that dent. Put chopped almonds and pistachios in center.
• Bake in a moderate oven 150 degree C or No. 3 for15- 20 minutes.
Nankhatai Video Recipe:
Watch video for making a Pakistani nankhatai recipe at home.
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Nankhatai Origin:
Nankhatai is bread biscuit, famous in Pakistan, India, Iran and Afghanistan. Even the name of this biscuit is derived from Afghan and Iranian language. Word 'naan' is taken from Persian which means bread and 'khatai' has been taken from Afghan language which means biscuit.
Biscuits are white or yellowish white in color. It texture is usually rough. Fresh nankhatai biscuits are crispy however they become softer when it is stale and old. Their taste is very good and everyone likes to eat it. Nowadays famous biscuit manufacturers have started producing these biscuits as you might have seen LU nan khatai and some other brands.
I tried out this recipe yesterday night & the result of this recipe was so good. And the taste is also perfect for us. Really so happy abt the texture of the nan khatai made using ghee.
Nan khatai is always superb when made at home. My mum tried this recipe and it was mouth watering.
I made nan khatai from a different recipe and it was hard inside. Then I followed your recipe for nan khatai and it worked well for me so thank you for sharing this amazing recipe.
Although many people think of it as a light evening snack, nan khatai is much more nutritious and like it's flavor, it is also very fulfilling for the tummy!
really nankhatai is my favorite as it has not match at all. I would love to enjoy this nan khatai if I could make it at home. I would combine my friend to make this cookie and thanks kfoods for my help.