Khalifa Nan Khatai (Pakistani Cardamom Shortbread Cookies)
User Reviews
5
Khalifa Nan Khatai (Pakistani Cardamom Shortbread Cookies)
Description
Khalifa Nan Khatai are delicate shortbread cookies combining all-purpose flour and gram flour (besan) with ghee and finely chopped roasted almonds, which add texture and depth. The distinctive aroma and slight citrusy warmth come from freshly ground cardamom seeds removed from their pods to preserve their potency. A pinch of baking soda helps offer a slight rise, keeping the cookies tender rather than dense.
The cookie dough is mixed thoroughly, chilled briefly to firm up the fats, then hand-shaped into small balls that are flattened slightly to disks. Brushing the tops with milk before baking helps achieve a glossy, golden brown crust. The cookies bake for about 15 minutes at 350°F until set but not overly crisp, allowing the crumbly texture characteristic of traditional Nan Khatai.
These cookies are well-suited for serving alongside hot beverages such as tea or coffee, often enjoyed as a teatime treat in Pakistani and South Asian households. Their unique cardamom flavor, combined with ghee and almond richness, sets them apart from other shortbread varieties.
Using freshly crushed whole cardamom pods rather than pre-ground powder brings a more pronounced aroma. Gram flour adds earthiness and a slightly denser crumb than wheat flour alone. Allowing the cookies to cool fully on the baking sheet helps the ghee fat solidify, producing the right texture.
Ingredients
- 2 cups flour
- 4 tablespoon gram flour (see notes)
- 1 cup superfine sugar
- 1 cup almonds
- 1 cup ghee
- 20 pods cardamom (See notes)
- ½ teaspoon baking soda
- ⅛ cup milk
Instructions
- Dry roast the almonds in a non stick frying pan.
- Cool and place the almonds in a ziplock bag and pound them with a rolling pin to chop them roughly.
- Dry roast the gram flour in a saucepan.
- Crush the cardamom pods using a mortar and pestle and remove the seeds. Throw away the green outer shells and grind the seeds to a powder.
- Mix all of your ingredients except the milk using a KitchenAid stand mixer or hand beaters (see notes).
- Cool the mixture in the fridge for 15 minutes.
- Preheat the oven to 350 degrees.
- Shape the cookie dough into 24 round balls and place them on 2 baking sheets, leaving some room in between for the cookies to expand.
- Flatten the top with your hand to create a round disc.
- Brush the top with the milk and bake for 15 minutes.
- Remove the cookies and cool completely on the tray before moving to a cooling rack. (see notes)
Notes
- Gram flour (besan) can be substituted with chickpea flour if needed.
- Grinding fresh cardamom seeds yields more aromatic flavor than using store-bought powder.
- If a mixer is unavailable, the dough can be mixed by hand.
- Proper cooling after baking allows ghee to solidify, ensuring cookies set with the right texture.
- One batch makes 24 cookies; adjust dough size accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 178kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 19mg | 6% |
| Sodium | 25mg | 1% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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