Diet & Weight Magazine

Almond Coconut Nan Khatai

By Tejal Hewitt @Tejal_x

It’s that amazing time of year for us – yes you’ve guessed it – DIWALI TIME!!!

This year I’ve decided to make some traditional Diwali Indian Sweets with a little twist! You know me, I can’t follow a recipe without adding a little of me into it!

I started this year with an Indian short bread biscuit called Nan Khatai – however I added some coconut and ground almonds for a little twist.


100ml Ghee
100g Self raising flour
100g Fine Semolina
100g Gram Flour ( Chana Flour)
100g Golden Caster Sugar
50g Desiccated Coconut
50g Ground Almonds
1/2 Tsp Ground cardamom
1/2 Tsp Nutmeg
1/2 Tsp Cinnamon


Melt the ghee in the microwave, you can use plain butter if you do not have any ghee. Ghee is purified butter.


In a large bowl, add the self raising flour, semolina, gram flour, coconut, ground almonds sugar and spices.


Stir in the melted ghee


Mix well until all the ghee is combined into the flour mixture.


Grab a little dough and mold into a small flattish ball.


Add on a whole almond and press it down slightly onto the cookie dough.


Using a little milk on the cookie, sprinkle on some desiccated coconut.


Place into the oven at 180c and bake for 15-18 minutes.


The coconut will go slightly brown.


Yummy crumbly butter biscuits!


Enjoy the celebrations!



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