Nan Khatai (+Video)

Nan khatai is the Indian version of shortbread cookies. These are eggless biscuits loved by all age groups. Normally prepared with all-purpose flour, gram flour, and semolina, are flaky outside and very soft from inside.

nan khatai

Nan Khatai

Nankhatai or Nan Khatai are Indian shortbread biscuits made with all-purpose flour, gram flour, and semolina. The word Nankhatai is derived from Persian where ‘Naan’ means bread and ‘Khatai’ means biscuits.

It is believed that they were originated in Surat. A bakery in Surat used to make baked goodies for Dutch families. After the Dutches were gone, local people stopped buying from the bakery as they did not like those products. To save the closure of the bakery the owners started selling dried bread. Eventually, after so much popularity of dried bread and experimentation, the nankhatai were originated.

Why make Nankhatai?

☑Easy to bake

☑Needs only few ingredients

☑Flaky and melt in mouth delicious

☑Doesn’t need fancy ingredients

☑Tastes amazing with tea

☑Quick recipe

Ingredients Needed for Nan Khatai

  • All-purpose flour/maida: Plain all-purpose flour is the base of nan khatai cookies.
  • Gram flour/besan: Besan adds a nice taste and crumb to the biscuits.
  • Semolina/Suzi: Suzi adds a slight crunch to the biscuits.
  • Powdered sugar: Powdered sugar helps in making the best nan khatai.
  • Clarified butter/ghee: Ghee is the main ingredient that holds the biscuit dough together. If you want you can use melted butter instead.
  • Baking soda: For making flaky nan khatai. You can totally skip adding it.
  • Cardamom powder: For flavors.
  • Nuts: Any of your favorite nuts to top the cookies.

How to make Nan Khatai?

Step 1. Make the dough-In a mixing bowl add clarified butter and powdered sugar. Beat until the mixture becomes pale in color, a little bit light fluffy.

To this add sieved all-purpose flour, semolina, and gram flour. Add in baking soda and cardamom powder. Slowly mix all ingredients by hand. First, it will appear like bread crumbs. Keep kneading to make a smooth dough.

Step 2. Shape the Nankhatai-Make 20-25 round balls and press them in palms. Make a thumb impression in the center and place almonds in it.

Step 3. Bake-Line a baking tray with baking paper or aluminum foil and place these cookies at a distance of 1 inch away from each other.

Bake at 180 degrees for 12-15 minutes or till done.

Serving Suggestions

Serve the nan khatai with milk, tea, coffee or as it is.

Pro Tips/FAQs

Can we use only all purpsoe flour?

Well, yes you can make the nan khatai using all-purpose flour only. The texture might be a little bit different though.

How to make Nan khatai Vegan?

You can make vegan nan khatai. Instead of ghee, use coconut oil and follow the same procedure.

Can we change the ratio of flours used in the recipe?

To make the flaky and crumbly nan kahati, the ratio of all-purpose flour, gram flour, and semolina should be 3.2.1 However, you can make it with all-purpose flour only or with all-purpose flour and gram flour as well.

What is the shelf life of nan khatai?

Nan khatai should be made fresh for better taste. But they do keep well for a week in an air-tight container at room temperature.

Can we skip adding nuts?

Yes, of course, if you don’t prefer or have nut allergies do not use them.

Can we make nan khatai in any other flavor/?

Yes, you can. Add some saffron for Kesar nan khatai, pistachio powder to make pista nan khatai, rose essence for rose-flavored nan khatai.

Like Nan khatai, try these recipes…

nan khatai

Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Linzer Cookies and Gingersnap and the best ones’s Vegan Carrot Banana Cake.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, PinterestTwitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

nan khatai

Nan Khatai

Sapana Behl
Nan khatai is the Indian version of shortbread cookies. These are eggless biscuits loved by all age groups. Normally prepared with all-purpose flour, gram flour, and semolina, are flaky outside and very soft from inside.
5 from 9 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Cookies
Cuisine Indian
Servings 20 Cookies
Calories 290 kcal

Equipment

Ingredients
  

  • 1 cup all-purpose flour/maida
  • 1/2 cup gram flour/besan
  • 1/4 cup semolina/Suzi
  • 1/2 cup powdered sugar
  • 1 cup clarified butter/ghee
  • a pinch of baking soda optional
  • 1 teaspoon cardamom powder
  • 1/4 cup pistachios thinly sliced

Instructions
 

  • In a mixing bowl add clarified butter and powdered sugar. Beat until the mixture becomes pale in color, a little bit light fluffy.
  • To this add sieved all-purpose flour, semolina, and gram flour. Add in baking soda and cardamom powder.
  • Slowly mix all ingredients by hand. First, it will appear like bread crumbs. Keep kneading to make a smooth dough.
  • Make 20-25 round balls and press them in palms. Make a thumb impression in the center and place pistachios in it.
  • Line a baking tray with baking paper or aluminum foil and place these cookies at a distance of 1 inch away from each other.
  • Bake at 180 degrees for 12-15 minutes or till done.
  • Serve with tea or milk.

Video

Notes

  1. Can we use only all purpsoe flour? Well, yes you can make the nan khatai using all-purpose flour only. The texture might be a little bit different though.
  2. How to make Nan khatai Vegan? You can make vegan nan khatai. Instead of ghee, use coconut oil and follow the same procedure.
  3. Can we change the ratio of flours used in the recipe? To make the flaky and crumbly nan kahati, the ratio of all-purpose flour, gram flour, and semolina should be 3.2.1 However, you can make it with all-purpose flour only or with all-purpose flour and gram flour as well.
  4. What is the shelf life of nan khatai? Nan khatai should be made fresh for better taste. But they do keep well for a week in an air-tight container at room temperature.
  5. Can we skip adding nuts? Yes, of course, if you don’t prefer or have nut allergies do not use them.
  6. Can we make nan khatai in any other flavor/? Yes, you can. Add some saffron for Kesar nan khatai, pistachio powder to make pista nan khatai, rose essence for rose-flavored nan khatai.

Nutrition

Serving: 2cookieCalories: 290kcalCarbohydrates: 21.8gProtein: 3.3gFat: 21.6gSaturated Fat: 12.8gCholesterol: 52mgSodium: 12mgPotassium: 79mgFiber: 1.2gSugar: 6.5gCalcium: 8mgIron: 1mg
Keyword how to make indian shortbread, indian shortbread, naan khatai, nan katai recipe, nan khatai, street style nan khatai
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Nan Khatai and please do share your tips and tricks with me.

Don’t forget that you can also find me on FacebookTwitterInstagramYouTube, and  Pinterest.

Best Regards,
Sapana Behl

25 thoughts on “Nan Khatai (+Video)”

  1. 5 stars
    Okay now I am thinking this nan katai are so simple why am I buying them? Can definitely bake them at home. Will be much better and healthier than the store brought stuff. Thanks, Sapana.

    Reply
  2. 5 stars
    Thank you for sharing this Nankhatai recipe. Those cookies look crispy, flavorful and absolutely delicious. This is definitely a crowd pleasing recipe.

    Reply
  3. 5 stars
    I love nan khatai cookies with chai! your recipe picture looks so appetizing! These stores well too right? i have to bake this soon 🙂

    Reply
  4. 5 stars
    I love nankhatai not only because they are melt in the mouth kind of cookies but also because they are so easy to make. Love how crunchy and tempting they look. Feel like baking them right away.

    Reply
  5. 5 stars
    Such a lovely recipe and brings back so many memories of growing up eating this amazing flavored biscuits / cookies. The flavor of ghee is the key to making the best tasting nan khatai. Thanks for sharing.

    Reply

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