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Recipes >> Chef Tahira Mateen Recipes > Nan Khatai (Crumbly Delicate Biscuits) by chef tahira mateen

Nan Khatai (Crumbly Delicate Biscuits)

Nan Khatai (Crumbly Delicate Biscuits)
Prep Time
Cook Time

Serves

Nan khatai is a popular Pakistani and Indian delicate and crumbly biscuits. White and creamy coloured, these nan khatai biscuits are beautifully garnished with an egg wash glaze, or jam dot, cherries, or crushed pistachios, which taste wonderful with a cup of tea!
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Source:  Chef Tahira Mateen in Kam Kharch Bala Nasheen on ARY Zauq TV Channel
79 Ratings
3 out of 5 stars
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Ingredients

  • Plain flour 2 cups
  • Ghee 1 cup
  • Sugar 1 cup
  • Baking powder 1/2 tsp
  • Salt pinch
  • Milk 3-4 tbsp
  • Vanilla Essesance 1 tsp
  • For Garnishing:
  • Egg 1 - beaten
  • Pistachios crush as required
  • Almonds with skin halved as required
  • Cherries halved as required
  • Strawberry jam as required

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Cooking Directions

  1. Mix flour, baking powder, sugar and salt.

  2. Add vanilla essance and ghee a little at a time.

  3. Add enough ghee that should combine everything, most likely you will use a little lesst han 1 cup ghee.

  4. Add 3-4 tbsp milk so to soften the dough so it is malleable like play dough.

  5. Immediatley make little round balls with a very light hand and flatten lightly.

  6. Place on a lightly greased baking tray, with enough space between each biscuits as the biscuits will rise in the oven.

  7. Lightly and carefully brush each biscuit with egg wash.

  8. To Garnish with almonds - place each almond skin facing up lightly in to the biscuit.

  9. To Garnish with jam - add a drop of strawberry jam in the centre of each biscuit

  10. To Garnish with  cherries - lightly press half a cherry in the centre of each nan khatai.

  11. To Garnish with pistachios - place a small amount of crushed pistachios in the centre of each nan khatai.

  12. Once you have garnished, place in a preheated oven 180c and bake for 18-20 mins, or lightly browned.

  13. Do not over cook or over brown these nan khatai biscuits as these are very delicate and crumbly biscuits.

  14. To Preserve: In an air tight container, line with parchment paper. place cooled nan khatai with spacing, cover with another piece of parchment paper and place with nan katia. These biscuits can be stored in a cool place for a 10-12 days.

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Comments posted by users for Nan Khatai (Crumbly Delicate Biscuits) recipe:

  1. It will be crispy and crumbly if you try with flour. Half of powdeand gheered sugar and bakingkingpowder and ghee only. U can skip vanilla and milk

    on Jul 23 2014 4:37AM Report Abuse BINDHU
  2. I try but taste is so bad

    on Mar 29 2014 7:07PM Report Abuse AYESH
  3. Never tried

    on Mar 4 2014 5:06AM Report Abuse AHMAD
  4. I baked two time nan khatai I was delicious

    on Dec 15 2013 7:12PM Report Abuse SABAHAT QASIM
  5. hi. i like ur receipt try to very easy

    on Feb 11 2013 5:46PM Report Abuse SALWA GABA
  6. Not the best recipe in the word at all. Note that when you make the biscuits, they not only rise but spread as well! Tastes alright, but I agree with SITARA, it's more like a cake recipe, not crumbly biscuits. A good tip would be to NOT brush the biscuits with the egg, and yes, you can use cooking oil instead of ghee (I think it works better). :)

    on Apr 13 2012 6:33AM Report Abuse MRS SHAH
  7. pic kahan se li...ye recipie tau cake ki hy:P

    on Jan 26 2012 7:34AM Report Abuse SITARA
  8. JUST WONDERING IF I CAN SUBSTITUTE GHEE WITH BUTTER OR COOKING OIL?

    on Nov 25 2010 1:43AM Report Abuse ADLINA GILL

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