Khatai Biscuits

A mix of Persian and Indian origins this sweet biscuit has a charm of its own. There are a few variations of this treat, which stem from its places of origin, often using a variety of flour, semolina, rice flour, wheat flour but all made with ghee or clarified butter.

As regions separated and parted ways from their Empire, so did the biscuits!

Persians make these with rice flour or chickpea flour and call it Nan-e-Berenji. They flavour their delights with rosewater and dried