Afghani Nan Khatai Cardamom Spiced Cookies Topped With Pistacios Recipes

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CARDAMOM BISCUITS (NAN KHATAI)



Cardamom biscuits (nan khatai) image

Enjoy these traditional Indian cardamom biscuits with a mug of steamy masala chai. Nan khatai are notable for their crumbly texture and butter-rich flavour

Provided by Roopa Gulati

Time 45m

Yield Makes 24 biscuits

Number Of Ingredients 7

3 green cardamom pods
40g icing sugar
100g unsalted butter, at room temperature
70g self-raising white flour
25g gram flour
25g semolina
24 skin-on almonds or chopped pistachios

Steps:

  • Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
  • Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.
  • Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.
  • Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
  • Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.
  • Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.

Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium

NONI AFGHANI



Noni Afghani image

This is an easy bread recipe that results in a soft, tender flatbread. My native Afghani friend says that this bread tastes better than the traditional bread she buys at the store. Enjoy!

Provided by ladyheather06

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 2h10m

Yield 8

Number Of Ingredients 9

1 ½ cups warm water
1 (.25 ounce) envelope active dry yeast
1 tablespoon white sugar
4 cups all-purpose flour
1 ¼ teaspoons salt, or to taste
¼ cup corn oil
1 egg
1 tablespoon water
1 tablespoon caraway seed

Steps:

  • In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
  • Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
  • On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
  • Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 50.1 g, Cholesterol 23.3 mg, Fat 8.3 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 1.2 g, Sodium 375.3 mg, Sugar 1.8 g

NANI'S PISTACHIO CARDAMOM COOKIES (NAN KHATAI)



Nani's Pistachio Cardamom Cookies (Nan Khatai) image

These pistachio cookies are loaded with almonds, cardamom and speckled with pistachios. They contain whole semolina, which gives them a unique, melt in your mouth, crumbly texture.

Provided by Marzia

Categories     Cookies

Time 25m

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking powder
1 and 1/4 cup granulated sugar
1 cup shortening, such as Crisco
1/2 cup semolina, whole
1 tablespoon pulverized almonds (almond meal will also work)
1/4 teaspoon cardamom powder
24 pistachios, shelled

Steps:

  • Preheat the oven to 350 degrees F and place two racks near the center of the oven.
  • In a medium bowl, sift the flour and baking powder together and set aside.
  • In a large bowl, combine the sugar and Crisco, using a rubber spatula, fold until the sugar starts to incorporate with the Crisco. Add the semolina, pulverized almonds, and cardamom powder to the sugar and Crisco mixture and fold to incorporate. Add the flour in all at once and using the spatula or clean hands, form a large dough ball. Portion out 24 pieces.
  • Take a portion in the palm of your hand and form a loose fist around it. This will slightly soften the shortening and make it easier to form a ball. Roll the dough between both palms to form a ball. Place the dough ball on a baking sheet lined with parchment, slightly press down to flatten the top and place a pistachio in the center. Repeat the process with all portions.
  • Bake for 15 - 18 minutes. The cookies will remain about the same color as prior to baking. Do not brown.

AFGHANI NAN KHATAI-CARDAMOM SPICED COOKIES TOPPED WITH PISTACIOS



Afghani Nan Khatai-Cardamom Spiced Cookies Topped With Pistacios image

Cardamom spiced melt in your mouth cookies topped with pistachios. Posted for zwt6- Asia found on asiarecipe.com (the yield is estimated)

Provided by Leahs Kitchen

Categories     Dessert

Time 20m

Yield 3 doz, 12-16 serving(s)

Number Of Ingredients 5

1 1/2 cups white flour
1 cup sugar
3/4 cup oil
1 tablespoon cardamom, crushed
pistachios

Steps:

  • Preheat the oven to 350 degrees.
  • Mix the white flour with the sugar, and crushed cardamon. Next, add the oil and mix well.
  • Make the dough into two inch round balls and put them on a cookie sheet and bake for 15min, or until lightly browned.
  • Sprinkle finely ground pistachios on top of the cookies while they are still hot.
  • Let cool before eating.
  • Enjoy.

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