How To Make Nan Khatai At Home | Nan Khatai Recipe | نان ختائی | Nankhatai Biscuits | The Cooking Lab
What is Nan Khatai?
The word nankhatai is derived from the Classical Persian نانِ خطائی nān-i khaṭāʾī, lit. 'Cathayan bread, bread of Cathay [northern China]',[2] composed of نان nān meaning ‘bread’ and خطائی khaṭāʾī meaning ‘Cathayan’.[2] The word has been borrowed into the Burmese language as nankahtaing (နံကထိုင်), in the Tamil language (in East Tamil Nadu) as naanahatha (நானஹத்தா), and in the Sinhala language (in Sri Lanka) as ghanakatha (ඤාණකතා).
Nankhatai is a shortbread cookie that originated in the Gujarat region of India and is popular in India, Pakistan, Bangladesh, Sri Lanka, and Myanmar. The cookies are sweet and savory, and can be made with a variety of ingredients.
Nan Khatai Recipe:
All Purpose Flour / Maida 250 gm
Icing Sugar / Pissi Hoi Cheeni 125 gm
Almond / Badam ( Crushed ) 125 gm
Baking Powder 1-1/2 tsp
Green Cardamom / Choti Elaichi ( Powder ) 1 tsp
Gram Flour / Besan 2 tbsp
Semolina / Sooji 2 tbsp
Mix All Dry Ingredients Well
Desi Ghee ( Melted ) 150 gm
Knead Well
Spread Evenly On Floor With Hands
Cut With Required Size Cutter
Grease Butter Paper In Baking Tray
Set All Nan Khatai In Baking Tray
Egg Yolk / Zardi 1
Milk / Doodh 1 tsp
Orange Food Color 1 Pinch
Mix Well
Brush Egg Yolk / Zardi On Nan Khatai
Garnish With Almond / Badam
Back In Pre Heated Oven On 180 For 20 to 25 Minutes
When Fully Cooked Allow It To Cooldown
More Crispy & Delicious Nan Khatai Ready To Serve
#nankhatai #nankhatairecipe #nankhataicookies #nankhataibiscuits #nankhataibiscuit #howtomakenankhatai #nankhatairecipewithoven
What is Nan Khatai?
The word nankhatai is derived from the Classical Persian نانِ خطائی nān-i khaṭāʾī, lit. 'Cathayan bread, bread of Cathay [northern China]',[2] composed of نان nān meaning ‘bread’ and خطائی khaṭāʾī meaning ‘Cathayan’.[2] The word has been borrowed into the Burmese language as nankahtaing (နံကထိုင်), in the Tamil language (in East Tamil Nadu) as naanahatha (நானஹத்தா), and in the Sinhala language (in Sri Lanka) as ghanakatha (ඤාණකතා).
Nankhatai is a shortbread cookie that originated in the Gujarat region of India and is popular in India, Pakistan, Bangladesh, Sri Lanka, and Myanmar. The cookies are sweet and savory, and can be made with a variety of ingredients.
Nan Khatai Recipe:
All Purpose Flour / Maida 250 gm
Icing Sugar / Pissi Hoi Cheeni 125 gm
Almond / Badam ( Crushed ) 125 gm
Baking Powder 1-1/2 tsp
Green Cardamom / Choti Elaichi ( Powder ) 1 tsp
Gram Flour / Besan 2 tbsp
Semolina / Sooji 2 tbsp
Mix All Dry Ingredients Well
Desi Ghee ( Melted ) 150 gm
Knead Well
Spread Evenly On Floor With Hands
Cut With Required Size Cutter
Grease Butter Paper In Baking Tray
Set All Nan Khatai In Baking Tray
Egg Yolk / Zardi 1
Milk / Doodh 1 tsp
Orange Food Color 1 Pinch
Mix Well
Brush Egg Yolk / Zardi On Nan Khatai
Garnish With Almond / Badam
Back In Pre Heated Oven On 180 For 20 to 25 Minutes
When Fully Cooked Allow It To Cooldown
More Crispy & Delicious Nan Khatai Ready To Serve
#nankhatai #nankhatairecipe #nankhataicookies #nankhataibiscuits #nankhataibiscuit #howtomakenankhatai #nankhatairecipewithoven
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