Naan Khatai – a delicious recipe with Butter, sugar, flour, flour, Ground Cardamom, almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In large mixing bowl, using electric mixer, on low, beat butter and sugar until fluffy, about 2 minutes.
2
In medium mixing bowl, sift chickpea flour, all-purpose flour, semolina, cardamon, baking soda and salt. In several additions, beat flour into butter-sugar mixture until smooth dough forms.
3
Divide dough into 24 balls. arrange 2 inches (5cm) apart on parchment-lined baking sheets. Press gently with fork until 3/4 inch (2cm) thick. Using fork, make criss-cross design on top. Press almonds and /or pistachios on top of each cookie.
4
Bake in preheated 375F (190C) oven until lightly golden, about 12 to 15 minutes. Cool 5 minutes.
5
Transfer to wire racks to cool. Store in air tight container at room temperature up to 1 week or freeze up to 1 month.
6
Serve with coffee or tea.
568
kcal
Calories
36
g
Fat
58
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup (125 ml) Unsalted Butter, 2/3 cup (160 ml) Granulated sugar, 1/2 cup (125 ml) Chicipea flour, 1/3 cup (80 ml) All-purpose flour, and more.
Yes, Naan Khatai falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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