Asli Khalifa Nankhatai Recipe By Lazzatain
Asli Khalifa Nankhatai is a famous and nostalgic treat from old Lahore bakeries, especially known for its crumbly, buttery texture and melt-in-the-mouth sweetness. Made with flour, ghee, semolina, and cardamom, these cookies are a perfect accompaniment to evening tea. This recipe brings the same Khalifa Bakery-style flavor right to your home.
- 1 cup – All-purpose flour
- 2/3 cup – Powdered sugar
- 1 tablespoon – Gram flour
- 1 tablespoon – Fine semolina
- 1 teaspoon – Baking powder
- 1/4 teaspoon – Baking soda
- ½ teaspoon – Green Cardamom powder
- ½ cup – Oil
- 3 tablespoon – Chopped almonds
- 5 tablespoon – Milk
- 1 – Egg yolk
- Mix Dry Ingredients :
In a small bowl, add all-purpose flour, gram flour, baking powder, baking soda, semolina, green cardamom powder and powdered sugar. Mix them together gently until well combined.
- Add Oil and Milk :
Pour oil into the flour mixture and mix until the texture becomes crumbly. Gradually add milk (2-3 tablespoon at a time) and chopped almonds. Knead lightly until a soft, smooth dough is formed.
- Make the Yolk–Milk Glaze :
In a separate small bowl, whisk 1 egg yolk with 2 tablespoon milk until smooth. Set aside.
- Shape, Top & Brush :
Divide dough into 12–14 equal portions, roll into balls, and flatten slightly Place on a lined or greased baking tray with space between cookies. Press one whole almond on top of each cookie. Using a pastry brush, lightly brush the tops with the yolk–milk glaze.
- Bake :
Preheat the oven for 15 minutes to 180°C.
Bake for 15–20minutes until the tops are light golden (edges should remain pale).
- Cool, Serve & Store :
Let cookies cool on the tray for 10 minutes to firm up, then move to a rack. Serve with tea, or store airtight for 1–2 weeks.