Naan Khatai (Indian Shortbread Biscuits with Ghee and Cardamom)
Why this recipe works
- Simple shortbread structure: A short list of ingredients keeps the dough straightforward while letting the ghee and cardamom define the flavour.
- Tender crumb, crisp finish: The biscuits bake gently, then firm up on the tray and crisp as they cool for the classic naan khatai texture.
- Easy shaping: The dough is rolled into simple balls and flattened, so there is no rolling pin, cutting or detailed decoration required.
Get the most out of this recipe
Timing notes
- Cooling is part of the texture: Leave the biscuits on the tray before moving them; they are delicate when hot and become crisper once fully cool.
- Best after cooling: Serve only once the biscuits have cooled completely, when the crumb has set and the edges have their intended snap.
Ingredient notes
- Use soft, not melted, ghee: Soft ghee creams smoothly with the sugar and helps create a tender biscuit; melted ghee can make the dough greasy.
- Cardamom gives the signature aroma: Ground cardamom brings the floral warmth associated with naan khatai, so use a fresh, fragrant spice if possible.
- Choose unsalted nuts: Unsalted pistachios keep the sweetness balanced and add colour without making the biscuits taste savoury.
Texture tips
- Mix gently once the flour goes in: Stop as soon as the dough holds together; overworking it can make the biscuits firmer rather than delicate.
- Keep the colour pale: Remove the biscuits when the tops are set and the edges are only lightly golden, as deeper browning can make them dry.
Make-ahead tips
- Good for baking ahead: Once cooled, the biscuits keep well in an airtight container at room temperature, making them useful for tea trays or gifting.
- Freeze after baking: Freeze the cooled biscuits in a sealed container, then defrost at room temperature until they regain their crisp texture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F) and line a baking tray. Roughly chop the pistachios and set aside.
- In a mixing bowl, whisk the ghee, icing sugar and ground cardamom until lighter in colour and smooth. This should look creamy rather than greasy.
- Whisk the plain flour and baking powder together, then add to the bowl. Mix just until a soft dough forms; if it looks crumbly at first, keep gently pressing it together until it holds.
- Divide the dough into 18 equal pieces and roll into smooth balls. Arrange on the tray with space between, then gently flatten each to a thick disc.
- Press a pinch of the chopped pistachios onto the top of each biscuit. Bake for 12 to 15 minutes until the tops look set and the edges are just turning pale golden; do not overbake.
- Leave the biscuits on the tray for 10 minutes to firm up, then transfer to a rack to cool completely. They will crisp as they cool.
Recipe notes
Tips
- For the classic tender crumb, keep the ghee soft and mix the dough only until it comes together.
- If the biscuits spread more than you like, chill the shaped dough on the tray for 10 minutes before baking.
- These biscuits are best baked until pale-golden; a deeper colour will make them drier and less delicate.
Substitutions
- Replace Pistachios with Almonds for a similar crunch and a slightly sweeter, marzipan-like aroma.
- Replace Ground cardamom with Ground cinnamon for a warmer, more familiar spice profile.
Storage
- Store in an airtight container at room temperature for up to 7 days. Freeze in a sealed container for up to 2 months; defrost at room temperature until crisp.
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Recipe overview
- Servings: 18 pieces
- Yield: shortbread biscuits
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Gluten Pistachios Wheat
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