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Nan Khatai
Indian shortbread cookies for teatime, special occasion and a definite winner.
Indian shortbread cookies for teatime, special occasion and a definite winner.
Cooking time25 minutes- Prep time5 minutes
Servings12
- 1 cup melted Planta margarine
- 1 cup icing sugar
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup semolina
- 1/4 cup gram flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cardamom powder
- 6 - 7 pistachios
- salt
- 1 egg yolk
- Heat Planta margarine in a pan until melted and pour into a bowl.
- Add icing sugar and whip using a whisk until pale and creamy.
- In another bowl, mix together plain flour, whole wheat flour, semolina, gram flour, baking powder, baking soda, cardamom powder and salt.
- Mix the dry ingredients into the creamed Planta margarine and sugar and mix to form a slightly wet dough.
- Use a tablespoon to scoop up the mixture and form into small balls.
- Place on a greased tray and then press half a pistachio into the middle and press lightly and brush with egg yolk.
- Bake in pre-heated oven at 180 C for 15 - 17 minutes.
- Cool for 10 minutes and serve.
| Energy (kcal) | 238 kcal |
| Energy (kJ) | 994 kJ |
| Protein (g) | 2.0 g |
| Carbohydrate incl. fibre (g) | 20.9 g |
| Carbohydrate excl. fibre (g) | 20.1 g |
| Sugar (g) | 11.2 g |
| Fibre (g) | 0.8 g |
| Fat (g) | 16.6 g |
| Saturated fat (g) | 3.1 g |
| Unsaturated fat (g) | 12.8 g |
| Monounsaturated fat (g) | 7.9 g |
| Polyunsaturated fat (g) | 4.9 g |
| Trans fat (g) | 2.9 g |
| Cholesterol (mg) | 13 mg |
| Sodium (mg) | 56 mg |
| Salt (g) | 0.14 g |
| Vitamin A (IU) | 723 IU |
| Vitamin C (mg) | 0.1 mg |
| Calcium (mg) | 18 mg |
| Iron (mg) | 0.38 mg |
| Potassium (mg) | 23 mg |
