A buttery, melt-in-your-mouth Bangladeshi almond cookie perfumed with cardamom, perfect for tea time or festive occasions.
Ghoreybi/Naan Khatai
Ingredients
- ½ kg all-purpose flour
- 200 g powdered sugar
- 300 g ghee clarified butter
- 5 g ground cardamom
- 300 g blanched almonds finely chopped
Instructions
- In a shallow pan over low heat, melt the ghee and stir in the powdered sugar until fully dissolved. Remove from heat and let cool slightly.
- In a bowl, combine the flour and cardamom powder. Pour in the warm ghee-sugar mixture and knead until a smooth, pliable dough forms.
- Divide the dough into 20 equal pieces. Roll each into a small ball, then flatten into a 2″-diameter disk, making a small hole in the center.
- Grease a baking sheet or shallow dish and arrange the shaped cookies, spacing them slightly apart.
- Press a piece of chopped almond gently into the top of each cookie.
- Bake in a preheated oven at 180 °C (350 °F) for 18–20 minutes, or until the edges turn light golden brown. Transfer to a rack and cool completely before serving.
Notes
These cookies are best served at room temperature once fully cooled. The ghee and cardamom give Ghoreybi their signature rich aroma, while the almond garnish adds a pleasant crunch. For crisper edges, bake an extra 2–3 minutes, watching closely to prevent over-browning. Store in an airtight container for up to one week, and enjoy with a cup of chai or coffee. Naan Khatai is known as ghoreybi in Bangladesh. Whether served during Eid gatherings, offered to guests with a cup of steaming tea, or enjoyed as a comfort snack, Naan Khatai remains a timeless favourite that connects generations through its simplicity and flavours.