Cookies & Cakes

Khalifa Style Nan Khatai Recipe

Khalifa Style Nan Khatai Recipe

Khalifa Style Nan Khatai Recipe

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine Indian
Servings 22
Calories 100 kcal


  • 1 ½ cups Flour
  • 1 tsp Baking Soda
  • 6 tsp Besan
  • ¾ tsp Baking Powder
  • ¾ cup Sugar Finely Ground
  • ½ cup Almonds Roasted and Crushed
  • 6 Cardamom Pods Husk Removed, and Seeds Crushed into Powder
  • ½ tsp Cardamom Powder
  • ¾ cup Ghee
  • 1 Egg Yolk Whisked
  • Whole Almonds Crushed Almonds, and Crushed Pistachios, for Garnish


  • Pre-heat oven to 180°C/ 350°F (160°C fan forced).
  • Separate the cardamom pod husks from the seeds. Crush the seeds into a fine powder in a mortar and pestle.
  • Dry roast the almonds in a small frying pan till light golden brown. Let them cool, and then roughly crush in a mortar and pestle or a manual nut grinder.
  • Place the flour, chickpea flour (besan), baking soda, baking powder, finely ground sugar, roasted and crushed almonds, ground cardamom seeds, and cardamom powder in a bowl. Mix well.
  • Add the ghee (clarified butter) and mix well. The dough will first be crumbly and then come together into a rough ball. I prefer to use a rubber spatula in the beginning, and once the ghee (clarified butter) is mixed through, I use my hands to gather the dough into a ball. The dough does not need to be kneaded.
  • Use a cookie scoop or your hands to scoop out about 2 tablespoons of the dough, and then roll into a ball. Place on a baking tray lined with parchment paper, making sure that there is about 1 ½ inch space between each nan khatai. Brush the tops of the nan khatai with the whisked egg yolk.
  • Garnish with almonds, and/or pistachios. You can either put a whole almond, or crushed almonds, or crushed pistachios, or a mix of crushed pistachios and almonds. Press the nuts a little so that they press into the dough. It is also possible to bake them plain and skip the garnish.
  • Bake the cookies for about 12 – 15 minutes, until edges are firm and the top is light golden. Place on a baking tray, and cool completely. The cookies will be a little soft when they come out of the oven, but they will harden in few minutes.
  • This recipe makes 22 – 24 nan khatai. Calories are based on a serving size of 1 nan khatai per person.

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