1
Cream the fat
3 minBeat the ghee with the icing sugar for 3 minutes until pale.
Cookies
A teatime classic in Pakistan, nan khatai are made from a ghee and semolina dough flavoured with cardamom and baked to a melt-in-the-mouth crumb. A scattering of poppy seeds on top is the traditional recipe's signature.
Step by Step
How to make it?
2
Knead the dough
15 minAdd the flour, fine semolina, baking powder and cardamom and knead into a smooth dough, then rest for 15 minutes.
3
Shape and bake
18 minRoll the dough into small balls and flatten slightly, then sprinkle with poppy seeds. Bake in an oven preheated to 160°C for 18 minutes until the edges are lightly coloured.
Reminder
Don't overwork the dough, or the cookies will turn out tough. Allergens: contains wheat (gluten).
Editor's Note Editörün Notu
Using a small mix of ground turmeric alongside the cardamom gives the cookies both a golden colour and a sharper aroma.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.0
3 reviews
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Yasemin Şahin
Aide de Cuisine
1 week ago
Sadeyağ bulamadığım için tereyağıyla denedim, kurabiyeler yine güzel dağıldı ama kakulenin aroması biraz geride kaldı. Haşhaş tohumu yerine susam da deneyebilirsiniz, görünüm olarak benzer duruyor.
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