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.
Dear manjula aunty, i am an Indian…n i completely adore n look forward to all ur receipes….till date all ur receipes hav earned me compliments…..ur receipes r de easiest n simpliest to comprehend..I LOVE de format of ur user friendly website as well…Kudoss…Keep up de good work…its U because of whom now i am a cook as well….my mum gives u loadss of love n blessings 4it….keep up de gd work always!!!regards..NANDITA
Hello M
I tried the recipe & I would rate it as 10/10.
I simply love your cooking skills…! Hats off!
Loads of love and thanks a ton!
Regards,
Dimple
Dear Manjula i also want to say that in ur recipe u made 22 – 24 cookies which looked just the right thickness…..but with exact same recipe i got to make only 15 cookies which were flat and thin and not as big as urs….plz tell me where i went wrong…..thanx again
Dear Manjula …….i love these cookies,,,they turned out delicious…………….but i have a question…..i followed the recipe exactly but my cookies were tooo flat and extremely crunchy since nan khatai is meant to be a lil soft and the tic tac toe marks i made also didnt show since they got flat ……..where did i go wrong please tell me …..thanx
Hi Manjula Aunty,
I made these naan khatai today and they turned out very well and crispy and delicious…thanks for sharing the recipe…I love your website..you are doing a great job!
Cheers!
Tried nankhatai today. They were great! Family loved them! Thanks!
Hi Manjula Aunty,
I just tried making them! Turned out very well. My family loves them.
Only thing is that they expand A LOT when in the oven, so don’t make the initial balls too big. Also, some people might find them a little on the sweet side – depends entirely upon you taste.
Again, great recipe/tea biscuit. Very professional looking too.
Thanks,
luv2cuk
Hello Manjula Aunty,
I love your recipes. Specially because they are without onion and garlic. Just wanted to ask for nan khatai can I use baking powder cause I do not have baking soda? if yes how much should I use?
regards,
Seema
Seema,
Recently I was baking something and couldn’t leave the house to get baking soda when I realized I was out. I googled what the substitutes were and you are right. You can substitute baking powder for baking soda. It tells you to use three times the amount of baking powder as you do baking soda but it also warns you that using that much, may alter the taste of the food.
As far as the results that I had when I substituted using the three to one ratio – I would not do it again. It had a metal taste to it and you could taste it in the baked goods I was preparing. If I were you, I would just purchase the baking soda – speaking from personal experience. If you try to use less powder then the three to one ratio, then the naan may not rise properly and it still may have a taste.
I hope that this helps you and good luck!
Thanks Liane, I will better get some baking soda and then bake these yummy nankhatai
merry christmas and happy new year!
Hello Manjula Aunty,
Can i make variations in this recipe…..like adding Pistachio pudding mix etc to make for festive occasions like Christmas. ???
If yes, then should the quantity of sugar or anything else in your original recipe be reduced ?
Thanks
- Rupa
Rupa,
I have never tried but do so, sound interesting.
Just tried them out. They were perfect! Thanks! I will be bookmarking your website.