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By Geeta Kapoor

If you have tasted Nankhatai (Naan-Khatai) at Indian homes, you would understand why I simply love them. These delightful ghee cookies or biscuits taste very much like English shortbread – rich and buttery – plus they melt in your mouth the moment you bite into them. Yes, they are that light and delicious!

Nankhatai are the traditional biscuits from Punjab region of India, and they are often enjoyed with tea or coffee. Although you can buy ready-made Nankthatai from almost everywhere in Northern India, they are in fact, very easy to create – you can make a tray of 28 Nan khatai with just 5 ingredients.

Here's a reliable Nankthatai recipe which I believe you would love to try.....

Nan Khatai Recipe

Ingredients:

240 grams plain flour

¼ teaspoon bicarbonate soda

240 grams castor sugar

120 grams ghee

12 almonds*, chopped

How to make nan khatai biscuits

In a mixing bowl, sift plain flour and bicarbonate soda together. Stir in castor sugar and then add in ghee.

Knead the cookie mixture to form a soft dough.

Pinch of a small portion off the cookie dough, roll to form a walnut-size ball and flatten slightly. Place on a baking tray and press a few chopped almonds on top for decoration. Repeat the process with remaining cookie dough.

Bake nankthatai biscuits in a 175°C oven for about 20 minutes or until pale golden.

Cool on a wire rack before you store the biscuits in an air tight cookie jar.

*Some great substitutes include cashew nuts, pistachios and peanuts.

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