Products
Nan Khatai
September 30th, 2008 filed under Desserts
Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve with tea or coffee.
Recipe makes about 24 Nan khatai.
Ingredients:
- 1/3 cup all purpose flour (plain flour or maida)
- 1/3 cup fine sooji or semolina
- 1/2 cup gram flour (besan)
- Pinch of baking soda (a little less than 1/8 teaspoon)
- 1/4 teaspoon green cardamom seed coarsely powder (ilaichi)
- 1/2 cup unsalted butter
- 2/3 cup sugar
- 1 tablespoon sliced almond
- 1 tablespoon sliced pistachio
Method
- Pre heat the oven to 375 degree.
- In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
- Let the butter come to the room temperature (butter should be soft not melted)
- Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
- Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
- Divide the dough into about 24 equal parts and make them into balls.
- Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
- With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
- Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
- After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.
This is an easy recipe. What do you think?
Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.
I love this recipe! Thank you Manjula!
I really like this recipe! Could you please tell me how much of each ingredient to use if i want the quantity to be 35 Nan Khatai?
Thanks,
Anjali
Hello Aunty,
I am not sure what I did wrong but the nan khatai did not rise at all, instead they all flattened out and it came out in a flat ‘chikki’ like consistency. Please advice. Thanks
Anita
The first time I made it, that happened also! Next time, you should leave it in the oven for less time, around 8-10 minutes instead.I hope this helps you!
-Anjali
Hi Manjulaji,
Nankhatai biscuits came out very well.Its crunchy n lite too..thanks fr this wonderful recipe..
Hello Manjula Ji,
You are doing a great job…. May God Bless You..!!!
Thanks for the receipes…
can u plz do some more cookies…. which is easy to make like naan khati…
hello ….
i did nan khathi today…. it was very tasty… but i didnt use gram flour…. it came out very good thanks…….
Hello manjula ji,
Thanks for all the recipes. I made this nan khatai and it came our really so well. even my english colleagues liked it very much. Thanks a lot for the recipe.
i prepared ras malai, veg brasni etc. all came out so well.
Atlast, i want to say that you are really doing great contribution to our kitchens and offcourse life…..
Thanks once again
Hello Aunty,
I am planning to make Nankhatai today.Can I use Cake pan as I don’t have Cookie Sheet.
Thanks,
Swarna.
Yes, I tried it with a cake pan and it came out fine!
Auntiji,
Could we use ghee instead of butter? If so, could you please tell how much quantity of ghee to use?
Thanks and Regards,
Monika
Hello Monika,
use 1 tablespoon less ghee then butter.
Oh, okay, I was going to ask you the same thing, so thanks!
-Anjali