Khalifa Nan Khatai (Pakistani Cardamom Shortbread Cookies)
Buttery, crispy, full of almonds, and deliciously aromatic, Nan Khatai (Pakistani cardamom shortbread cookies) is very popular in Pakistan.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups flour
- 4 tbsp gram flour ((see notes))
- 1 cup superfine sugar
- 1 cup almonds
- 1 cup ghee
- 20 pods cardamom ((See notes))
- 1/2 tsp baking soda
- 1/8 cup milk
Instructions
- 1
Dry roast the almonds in a non stick frying pan.
- 2
Cool and place the almonds in a ziplock bag and pound them with a rolling pin to chop them roughly.
- 3
Dry roast the gram flour in a saucepan.
- 4
Crush the cardamom pods using a mortar and pestle and remove the seeds. Throw away the green outer shells and grind the seeds to a powder.
- 5
Mix all of your ingredients except the milk using a KitchenAid stand mixer or hand beaters (see notes).
- 6
Cool the mixture in the fridge for 15 minutes.
- 7
Preheat the oven to 350 degrees.
- 8
Shape the cookie dough into 24 round balls and place them on 2 baking sheets, leaving some room in between for the cookies to expand.
- 9
Flatten the top with your hand to create a round disc.
- 10
Brush the top with the milk and bake for 15 minutes.
- 11
Remove the cookies and cool completely on the tray before moving to a cooling rack. (see notes)