How To Make Nan Khatai At Home | Nan Khatai Recipe | نان ختائی | Nankhatai Biscuits | The Cooking Lab<br /><br />What is Nan Khatai?<br />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).<br /><br />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.<br /><br />Nan Khatai Recipe:<br />All Purpose Flour / Maida 250 gm<br />Icing Sugar / Pissi Hoi Cheeni 125 gm<br />Almond / Badam ( Crushed ) 125 gm<br />Baking Powder 1-1/2 tsp<br />Green Cardamom / Choti Elaichi ( Powder ) 1 tsp<br />Gram Flour / Besan 2 tbsp<br />Semolina / Sooji 2 tbsp<br />Mix All Dry Ingredients Well<br />Desi Ghee ( Melted ) 150 gm<br />Knead Well<br />Spread Evenly On Floor With Hands<br />Cut With Required Size Cutter<br />Grease Butter Paper In Baking Tray<br />Set All Nan Khatai In Baking Tray<br />Egg Yolk / Zardi 1<br />Milk / Doodh 1 tsp<br />Orange Food Color 1 Pinch <br />Mix Well<br />Brush Egg Yolk / Zardi On Nan Khatai<br />Garnish With Almond / Badam<br />Back In Pre Heated Oven On 180 For 20 to 25 Minutes<br />When Fully Cooked Allow It To Cooldown<br />More Crispy & Delicious Nan Khatai Ready To Serve<br /><br />#nankhatai #nankhatairecipe #nankhataicookies #nankhataibiscuits #nankhataibiscuit #howtomakenankhatai #nankhatairecipewithoven
