Nan Khatai Recipe

Sift together the all-purpose flour, semolina, baking powder, baking soda, cardamom powder and salt into a large mixing bowl. Whisk in the granulated sugar to distribute evenly.

Cream butter and sugar

In a separate bowl, beat the softened unsalted butter with the granulated sugar (from dry ingredients) until light and fluffy, about 2–3 minutes using a hand mixer or whisk. Add the melted, cooled ghee and optional tablespoon of vegetable oil and continue to mix until well combined — the mixture should look smooth and slightly glossy.

Stir in the vanilla extract and the egg yolk (or whole egg) until incorporated. If using a whole egg, mix until uniform. This provides structure and richness to the dough.

Make a well in the center of the dry ingredients and pour in the butter-ghee-egg mixture. Use a spatula or your hands to gently fold the flour into the fats until it comes together. Do not overwork — mix just until a soft, slightly crumbly but cohesive dough forms. If the dough seems too dry, add up to 1 tablespoon milk, one teaspoon at a time, until it holds together. If too soft, chill 10–15 minutes.

Transfer dough to a lightly floured surface and knead gently 6–8 times to make a smooth, uniform dough. Divide the dough into 16 equal portions (about 22–24 g each). Roll each portion into a smooth ball, then slightly flatten into discs about 1/2 inch thick.

Preheat oven to 170°C (340°F). Line a baking sheet with parchment paper.

Place the shaped disks on the prepared baking sheet about 2 inches apart. Lightly brush the tops with beaten egg or milk for a golden finish. Press a few chopped pistachios or almonds into the center of each cookie and, optionally, score a cross or pattern on top using a fork or skewer for the classic nan khatai look.

Bake in the preheated oven for 18–22 minutes, or until the edges are lightly golden and the tops are set. Rotate the tray halfway through baking for even color.

Remove from oven and allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Nan khatai will firm up as they cool; they should be crumbly yet tender.

Once completely cooled, store nan khatai in an airtight container at room temperature for up to 2 weeks. Place a piece of parchment between layers to prevent sticking. You can freeze the baked cookies in a freezer-safe container for up to 2 months.