Naankhatai or naan khatai it is today! Sometimes you are at a loss. No ideas whatsoever, you have favorites at Tastespotting, you have archives, you have notes on what recipes to try and you have people feedback but nothing seems to fit. I cannot write a post to ‘fill in’ space. I have to absolutely love that recipe and it should look and taste amazing not to mention that it should be photographed decently.
This weeks’ post is one of a kind of traditional Pakistani biscuits called Naan Khatai. It also has roots in Indian cuisine but they generally use semolina as well. This is a very old hands down recipe and I can’t even recall whose recipe is this actually. It consists of only three main ingredients – oil, flour and sugar. It is flavored with freshly grounded cardamom. The cookies are brushed with beaten egg yolk and sprinkled with pistachios. The typical texture of these cookies should be powder like on the cracked tops. You can find them in almost all Pakistani bakeries and they are true all time favorites. Check out the video at the end.
So next time when you have guests coming over in less than 30 minutes, give this a try. No need to thaw butter or use electric beaters. I am sure they will love it. And did I tell you that its totally egg-less?
- 1 cup Flour
- 1/4 cup Castor Sugar
- 1/2 cup approx. Light flavored Oil e.g canola
- 4-5 Ground cardamom
- Egg yolk beaten, for brushing
- Grounded pistachios for sprinkling
- Place sifted flour, sugar and cardamom in a bowl.
- Start adding oil and binding it with your hands.
- When everything is combined and a ball can be formed, don't add more oil if left.
- Make small balls [about 8 in this quantity] and place it on greased baking tray pressing them slightly.
- Brush with egg yolk and sprinkle with pistachios.
- Bake in a pre-heated oven for 15-20 mins at 325 F until golden from bottom and tops have cracked and are nice and golden.
Perfect and yummy..Ma all time fav cookie…
What a coincidence!..i just made them today! Yours look so gorgeous! perfect!..yumm!!
@ Tina thanks, my fav too
@ sweetakery, woow 🙂 will be watching over urs too 🙂
I love love love cardamom, and these cookies couldn't be easier. One day when I don't know what to make, I'll make these!
I bet my father in law would like these, he is pakistani.
@ brittany, cardamom,cinnamon, i cant think of baking/cooking without them 🙂
@ heavenly , wow, u should treat him with this sometime 🙂
Whoever hasnt tried them yet, do it fast!
I just did and they turned out awesome… just too good! 🙂
Thanx, Nadia!
These ar emy favourite cookies. I did make them once but didn't get the same shape.
Looks beautiful.
thanku sania, i am glad that u have a successfully tried recipe under your belt.
@ happy cook, same recipe, do try this one, so easy and almost perfect 🙂
Oh, I love the cracked top. What beautiful cookies!
These look amazing! What temp to cook at in a small gas oven?
Hey guys I love the theme of this blog. I want to say to prepare this wonderful recipe for Naan Khatai – a traditional cookie flavored with cardamom and pistachios in my house and is quite good to my family liked it a lot. thanks for sharing the information that I love your blog.
What temp on F or celcius would it be in an oven?
love your recipe for khatayeean.
what temperature on F or c for these cookies..?
mariam, 375 F or 190 C, heres conversion chart
http://bakefresh.blogspot.com/2009/12/oatmeal-bell-cookies.html
I made these and they turned out fantastic! Although, i'd recommend putting a little more sugar in the recipe and maybe a little butter for more flavor.
I also used almonds to garnish, since I didn't have pistachios. They turned out great! I think a combination of pistachios and almonds would be lovely.
thanks, yes this recipe can be adjusted according ot your tastebuds, i always like nan khatai with pistachios 🙂
Eh what temperature does the oven need to be pre-heated to? Nowhere is this mentioned in this recipe!
copied this from recipe above, point 6
Bake in a pre-heated oven for 15-20 mins at gas mark 5 until golden from bottom and tops have cracked and are nice and golden.
pre-heating is done on same temp. as the baking temp.
Nadia , I need to make these for a very large crowd. how long do they keep for? Can I get 10-12 out of the above measurements in any way
they will be 10/12 i guess , couple of days in air tight container should be ok
nadia do try it with ghee you will never forget the taste with it.yours looks perfect:)
ok, will definitely do 🙂
Thankyou Nadia for the great recipe..just tryed them today and they turned out perfect…by the way awesome site…..
thanks Naz, i am glad 🙂
Hi nadia! I've made these before and they were perfect. But my last batch was rockhard! I added some ground coarsely ground Almonds to the mixture. Could this be the reason? The flavor was perfect though. Any thoughts would be helpful. Thanks.
i think that almonds can be te reason.
Aisha is making it today from ur video and recipe….. Thanks love
how did they turn out? love to ayesha