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Traditional Eggless Naan Khatai Biscuits with Ghee and Cardamom
These Eggless Naan Khatai Biscuits bake up delicate, aromatic, and perfect for tea time or festive baking
Buttery Eggless Ghee Cardamom Naan Khatai with Almonds
Why You Will Love and Enjoy These Eggless Naan Khatai Biscuits
- They’re wonderfully buttery with that classic cardamom aroma that fills the kitchen while baking.
- The texture hits the sweet spot with crisp edges and a delicate crumb.
- No eggs required and the dough comes together in minutes.
Eggless Naan Khatai Biscuits
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 – 24 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: Indian
Description
These Eggless Naan Khatai Biscuits are the kind of simple, old-school biscuit that quietly disappears from the tin. They’re buttery from ghee, lightly crisp on the edges, and scented with fresh cardamom that makes the whole kitchen smell amazing.
Ingredients
- 1 cup ghee (clarified butter, softened but not melted)
- 3/4 cup castor sugar
- 2 tbsp soji (semolina)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 1/2 cups all-purpose flour
- 2 tsp elachi powder (freshly ground cardamom if possible)
- Whole almonds or pistachios for topping
Instructions
- Preheat your oven to 350⁰F (180⁰C) and line a baking tray with greaseproof paper.
- Lightly spray the paper with cooking spray so the biscuits don’t stick.
- In a mixing bowl, use an electric beater to whisk 1 cup ghee and 3/4 cup castor sugar together for about 2 to 3 minutes until light and fluffy. It should look pale and creamy.
- Add 2 tbsp soji (semolina) and 2 tsp Elachi powder to the ghee mixture. Mix briefly until combined.
- In a separate bowl, sift together 2½ cups of flour, 1 tsp of baking powder, and 1 tsp of bicarbonate of soda.
- Add the flour mixture to the ghee mixture a little at a time, mixing gently with a spoon or spatula.
- The dough should come together as a soft but crumbly dough, not sticky.
- If the dough feels too soft or oily, sprinkle in 3 to 4 tbsp extra flour, one spoon at a time, until the dough holds together when pressed.
- Take small portions of dough, about a tablespoon each, roll lightly between your palms, then press gently to form thick discs.
- Place the discs on the prepared tray, leaving a little space between them. Press whole almonds or pistachios gently into the centre of each biscuit or in a pattern.
- Bake in the preheated oven for 18 to 20 minutes.
- These biscuits should not brown heavily. They are done when the bottoms are lightly golden, and the edges turn a soft off-white.
- Let the biscuits rest on the tray for about 5 minutes, then transfer them to a cooling rack.
- They will firm up as they cool.
Cook’s Notes
- Freshly ground Elachi powder really makes the flavour shine. To make it, peel whole cardamom pods, toast the seeds lightly in a dry pan for about 30 seconds, then crush them with a rolling pin or grind them in a small coffee grinder.
- Also, stick with ghee (clarified butter) instead of butter for the best texture. Butter adds extra moisture and can make the dough spread more than you want.
- Once cooled, store the biscuits in an airtight tin for up to a week, though honestly they rarely last that long.
Notes
Created, prepared, tried, and tested Preshana
Old-style Naan Khatai biscuits made with eggless with ghee and fresh cardamom.
Eggless Naan Khatai Biscuits offer a delicate crumb, warm cardamom aroma, and the rich flavour that only ghee can bring to baking. Their light texture and traditional character make them a natural companion for tea, turning a simple biscuit into something quietly memorable and worth baking again.
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