The traditional Pakistani biscuits called as Naan Khatai. Extremely light but sweet and just melts in the mouth. Traditionally made with clarified butter or "ghee", using plain unsalted butter would be just fine.
Makes : 24 large or 36 medium sized cookies
- 1 cup ghee ( clarified butter )
- 1 cup powdered sugar
- 2 cups plain flour
- 1/2 tsp. baking powder
- 1/4 tsp. cardamom powder
- Milk, as required
- Pistachios/Almonds, chopped / sliced
- Melt ghee in a pan or microwave, let it cool at room temperature. Then refrigerate ( or freeze ) until it starts to turn solid. Remove and bring to room temperature.
- Preheat oven to 180 C. Line the baking sheet with parchment paper.
- Sieve flour with baking powder and keep aside.
- In a large bowl, beat ghee and sugar until creamy.
- Add ground cardamom & mix well.
- Gradually work in the flour mixture, mixing with your hands until the dough comes together.
- Divide the dough into equal sized balls. Flatten slightly with your palms. Keep pressing the edges to form a smooth cookie.
- Arrange on the prepared baking sheet, 2" apart. Dip your fingertip in little milk and dab on the center of each cookie.
- Now sprinkle a few pistachios/almonds on top of each cookie.
- Bake 12 - 14 minutes until the milk turns light golden.
- Remove from oven and let cool on the baking sheet for a minute.
- Transfer to a wire rack to cool completely, then store them in an air-tight container.
- If the mixture is too soft to make balls, chill it for half an hour.
Thank you for stopping by. Hope you enjoy the recipe!!!