Cookies & Cakes

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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