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Nan Khatai

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Nan khatai is an egg-less light and crispy biscuit that’s perfect to serve withΒ  tea or coffee.

Recipe makes about 24 Nan khatai.

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

  1. Pre heat the oven to 375 degree.
  2. In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
  3. Let the butter come to the room temperature (butter should be soft not melted)
  4. Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
  5. Add the flour mix to butter and sugar mixture and knead them together to make smooth dough.
  6. Divide the dough into about 24 equal parts and make them into balls.
  7. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
  8. 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.
  9. 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.
  10. After they are lightly golden brown remove the cookie sheet from the oven.Β  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.


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216 thoughts on “Nan Khatai

  1. 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

  2. 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

    1. 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

  3. hello ….
    i did nan khathi today…. it was very tasty… but i didnt use gram flour…. it came out very good thanks…….

  4. 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

  5. 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

  6. Hi Aunty,

    First of all I would like to thank you for sharing so many recipes with all of us.

    Aunty, I would like to ask one think can we prepare nan khatai without the use of oven?

  7. Hello auntyji,
    Thankyou very much for your great recipes! my mother was absolutely delighted when we found this recipe for nan khatai and we tried it instantly – which was a great success! All of you other recipes and your hard work at making them is also worth commending.
    The best part is that even we dont eat onion & garlick, soo all your recipes are just fantabulous.
    Thankyou again!!!!

  8. Hi Manjula Aunty,
    I tried Naan Khatai, in oven i kept the tray on middle rack for 10 minutes at 170 C still the naan khatai got burnt from the bottom i need to scratch from the bottom, otherwise it was great. Can u please give any suggestion for that.
    I also tried Bengali rasgulla that were ok but not much spongy i followed the same recipe of urs is it because there should be right amount of water in the paneer when we make or something alse
    can i do something for that Please suggest
    Thanks for other dessert recipes too

    ur recipes are great even not in India i can make in Australia all these favourite north indian recipes

  9. I tried your recipe today. They were just superb. My hubby and son loved it. Had an unexpected guest at home right in time. They too liked it a lot.
    Ur recipes are too good……… Thanks

  10. hello aunty,

    i tried nankhatai recipe. it was so yummy & delicious. all credit goes to you only. thank you so much!!!!!!!!!!

  11. Hello Aunty,

    I tried your besan laddoo recipe. Thanks to you it turned out very nice. I have one question for you, i.e when you say ‘cups’- how do you convert it in gms. 1 cup = how many grams?

  12. Hi Manjulaji,

    This is a ‘fun’tastic website!! I baked for the first time today and tried the nan-khatai receipe and it turned out really good. However I must let you in on a secret here – I mistakenly added maize flour instead of gram flour since both of them look alike and guess what – it still turned out to be yummy!!
    Thanks once again and keep it going…

    If you have a receipe for salted biscuits, plz do share that. Thank you.

  13. Hello aunty I like biscuits and I tried this recipe, I really appreciate you.
    If u know how to make biscuits having test like crack jack or 50-50 please tell us.

    Regards,
    Trupti

  14. Namasthey Auntyji!
    I tried this recipe and it turned out well. I have a request – when you mention oven temperatures, please mention “F” or “C” (fahrenheit or centigrade). I looked for 375 deg in my oven, but the temperature only went up to 250 deg. I then realised that you are quoting in fahrenheit and my oven is in centigrade (in the UK).

    Thank you.

  15. Hallo Manjula ji.I tried this recipe it was really nice.i want to know how to make soan papdi? thanks for ur wonderful recipe and waiting for ur reply.. Regards..

  16. Hello aunty ji

    I really like Nan khatai biscuits, i tried to make it and the ratio of ingredients were same as u told in video but i don’t know why after 5 min. in oven ( @375 degree) all the cookies got melted,flattened and mixed with each other. Can u tell me why it happened like so. I would also like to know ration as in whole cups. like I’m wondering if I can use 1 cup of Maida,1 cup of sooji & 1/2 cup of besan.Cuz it was smelling too like besan.thanks again for ur wonderful recipe and waiting for ur reply..

    Regards..

  17. hello munjula auntie. i tried this recipe but it was too besani, the ratio of gram flour to the other flours the totally off.can you please suggest a substitute for gram flour. thanks

  18. Hi Manjulaji,
    your recipes are just too good..i have tried many of your recipes and got all praises from my husband. Tried baking dish for first time and it came very good…just got lil brown but tastes damn good. Waiting to serve my husband when he will be back from office…surprise for him.
    Thanks

  19. Hi,

    I tried this Naan Khatai recpie and it was not good at all. It is too sweet. It burned at bottom in order to cook. It was all flattened like a cookie. so butter is also more. Please improve it I had great expectations !

    1. I can’t help you with the other problems you had with this recipe, but the burned on the bottom part could be from using a cookie sheet that is too thin and light weight. Just a thought.

  20. Hi

    I have just tried the recepe n the result is really awsome. m really happy but here is one request i got confused in cups measurement like i just added sugar 2/3 cup according to my view. can u plz update ingredients (specially in baking) in gms so that measuring cups can b used. thanks

  21. Hi Manjula Ji

    I am very happy to find your site. I have watched lots of your videos and everything turns out so beautiful and looks very tasty. I as a young girl used to make I as a young girl used to make nan khaties in a portable oven in India. I am going to make them tonight as it is my birthday and I
    cannot wait to try other recipes. could you please clarify as in your recipes you use cup as a measure. I will appreciate if
    you could tell roughly how many grammes is 1 cup.

    Thanks a lot
    Love
    Parveen

  22. Hello Aunty,
    I love all your recipes and the way you present them. You are a very nice lady.

    I tried nankhatai today, my dough spread completely in the baking tray.
    I think my dough was too soft.
    What should I do next time?

    Thank you.

    Regards

  23. This is a very tasty recipe. But when I eat those I could taste the rava in mouth. Should I powder rava before using it.

  24. hi,
    i made nan khatai last week,great taste,light & crispy.
    your recipes are really easy & simple to make for someone like me who never cooked anything before.
    Thanks Auntie

  25. Hi Manjula,
    I tried the Nan Khatai biscuits yesterday and they came out perfectly… and they taste even better!
    Thanks and keep them coming,
    Rochelle (Calgary, AB)

  26. can i replace maida with aata..and what at temperature i should bake with aata.i tried but at 350 degree they burned from lower side but not browned from upper side..not crispy as yours.

    thanks

  27. Hi All
    I made them twice, and second time they turned out more perfect. Two things are very important. One, use correct measurements for semolina and the flours, if you are not sure of the cup method, try this, 6 heaped tablespoons of semolina and all purpose flour each (that makes it one third cup) and 8 heaped tablespoons of gram flour (one half cup) and 12 heaped tablespoons of sugar (two third cup). And make sure that all heaps of flour and semolina look same.
    Also for baking use temperature 350 for 16-17 min and then if the cookies looked little unbaked shift temperature to 275 for another couple of min.
    Hope these hints work.
    A simple oven safe tray also works great when greased with butter.
    Thanks Manjulaji for this great recipe.

  28. Hi Manjulaji,
    I tried nan khatai, it tasted good and look like yours but it is tooo hard to bite…please help what shud i do to make them soft, well i baked them 9 min at 300 degrees and they were dark brown by then????/
    Arti

  29. I also had a problem with the Nan Khatai spreading when I made them before. Today, I solved the problem! After shaping the cookies and putting them on a silicone covered mat (no greasing needed) on the cookie sheet, I put the whole sheet into the refrigerator for a half hour while pre-heating the oven to the correct temperature. Result: They came out perfectly with no spreading, and looked exactly like the ones that you made. πŸ™‚

  30. hello auntiji!!
    i had tried this recipe earlier …turned out quite nice…but wanted to know if i could use ghee instead of butter?

  31. hi manjula

    l tried the nan khatai recipe today..they didn’t come out aswell as l’d imagined please explain why..? you could taste the uncooked semolina ..

  32. hi,

    even i did again yesterday..it burned..i donno why its not coming..should we need to powder sugar? is that 375Degree is ok..or we need to reduce the degree? i dont have any particular cooking tray..i just used a normal tray(oven safe) can u explain my doubts?..thanks in advance.

  33. Hi Manjulaji,

    i love your website..i tried this Nan Khatai recipe yesterday..but it was a great failure..i donno in what way i go wrong..i kept in bake mode..is that ok..or i need to keep in Broil..kindly tell me..

  34. I made my first Nan Khatai today from your recipe. It took me much longer to shape and add the nuts than it takes you. πŸ˜‰

    You have been making them many times which is why you know exactly how much dough to pinch off to form into equal sized balls. For me, they were a little irregular, which made the smaller ones get brown faster.
    Next time, I shall cheat and use the disher that I use for other cookies.
    But, we enjoyed them very much, even though some were over baked.

    Thank you

  35. I purchased the Besan and Hari Elachi at a mid-eastern store and am anxious to make your Nan Khatai. However, I don’t know how to grind the Elachi pods. Do I grind the whole pod in my whirlybird grinder (originally a small coffee grinder) or do I remove the outer husk first, or do I just try to smash the whole thing, or ???

    Thank you

    1. hi
      its not easy to grind green cardamom all alone.its better if u take 10 to 15 cardamom n very little sugar n grind both together n use wen needed.this is the best way to grind cardamom along with husk bcoz husk also has gud flavour.

    2. Grind the cardomom seeds in a very small electric grinder or a mortar and pestle. It does require a little patience to do. You can grind extra and store it in a tightly sealed glass jar.

      I have never included the husk or outer shell when I grind cardomom.

  36. hi Manjula ,
    i tried your recipe of nan khatai. i did exactly in the manner u have told but it didn’t work. my nan khatais started melting soon after i put them in the oven. what should i do? thanks

  37. Hello Manjulaji,
    I tried this recipe and taken exact measuremnet which is given.But i dont know what went wrong.My nan khatai starts melting after i keep it in oven.Can you suggest me something on this?

  38. Namaste manjula aunty,how r u ? i try this recipe 2-3 time in raw .like as soon as finish i make after 2-3 days again .i like any kind of naan khatai. aunty did you know how to make ATLATOON ? because my husbund like AFLATOON very much .but i don’t know how to make it .can u please post this recipe on your website as soon as possible? because on 22 Dec is my anniversery and i want give surprise to my husband. so please help me.
    thank you

  39. Leena, use 350 degrees and check on them after 7 or 8 minutes and then every minute after. If you have a glass window in the door of your oven it makes it better because you don’t have to open the door each time. But either way, start checking them earlier and take them out just as the edges start to darken slightly.

    Oven temperatures vary greatly between ovens. Make these adjustments and try making the nan khatai again.

  40. Hello Majulaji,

    I luv your recipes. I tried making Nan khatai and I put it in Oven for 13-14 minutes on 375 degree Farenheit and it got completely burnt.
    I put it on normal Cookie pans
    Please suggest.

  41. Manjula ji I just tried your recipe of nan khatai and it is wonderfull. I tried from long time but never succed but this time I got it thanks alot of teaching me. Plesae send me some recipes of biscuits. Onething I must ask you that why some of biscuit recipes need to keep in the fridge before baking.

  42. Are you using “fine” sooji? Maybe your sooji is too coarse. Either way, you can put it in a small electric grinder to make it even finer before adding it to the recipe.

    See if this helps. Jaya

  43. Thank you Aunty for the recipe. I tried it and it turned out to be so good. I was wondering if there is something we can do to avoid the crunchy feel of sooji in my mouth. I feel the raw taste of rava. Can you roast it and powder it and then add to the flour? What do you think? Would that work?

  44. hello aunty,i made the nan khatai and they came out really well.. i used the cake baking tray and kept it in the upper shelf in the oven and i pre heated it on 350 degrees.. thanks a ton aunty

  45. This is my fev. when I was in India lots of neghbours use to got to bakery to bake their nan khatai. I never liked the idea of going to bakery with home made stuff πŸ™‚
    When last year I came to usa and found Oven in aprtment, I was searching for nan khatai recipe. πŸ™‚ So happy to see one and that too in your site. Hmmm…. Will definitely try this one. Thanks again.

  46. hi aunty,thanks for sharing ur recipe.. aunty I do not have a cookie sheet at home.. can I use the cake baking tray…awaiting ur reply.thanks

  47. Dear Manjula,
    I came across your website a month back and have been coming back since then! All your recipes are excellent. Tried the nan katai recipe yesterday and it came out beautifully. Keep the great work coming!!
    Thanks a lot.

  48. Thanks for the quick reply. I will make this on the weekend and again keep up the good work and god bless. Keep putting more recipes on for us aunty.

  49. hello manjula aunty

    I had commented on your pani puri recipe but you haven’t replied yet so please do so.
    I am planning on making your nan khatai. Thanks for your recipe. i was wondering if i could use ENO instead of baking soda because i have no baking soda.
    Thanks and please reply soon:)

  50. Hi Rupa,
    If possible, purchase a good quality, heavy weight cookie sheet.
    If you’re in the US, try stores like Macy’s, Marshall’s, Home Goods, or other stores that sells cooking supplies.
    Jaya

  51. hello manjulaji

    i made nankhatai twice and twice it got completely burned from down can u please give me a solution to it thank you

  52. Hello Aunty

    Actually i figured it out… i was trying to take them off the tray too soon… so they were breaking up as they were really soft. they’ve actually turned out really good now…as they hardened up. the colour is great – golden brown. n they are a good consistency now!. My mum is coming back from India today so i wanted to give her a big surprise. I’ve made the nan khatais, gulab jamuns, mattar paneer and aloo bengan. n they’ve all turnd out great! Thank you sooo much for these videos. they’re a great help to all of us!

    Thnx

    Anu… πŸ™‚

  53. Hello manjulaji,

    Your naan khatai recipe worked very well for me,thankyou for that, i wanted to know if we can make spicy naan khatai instead of sweet, if yes kindly let me know as to how can i make the changes to the same recipe.

    thanks

    shilpa

  54. Hi Aunty,
    I tried this recipe and it turned out really delicious. Only problem, after about an hour it turned hard as rock. Please help

  55. hey manjula,
    one of my friend made the biscuit recipe u gave . its nice but still its not the right recipe for nankhatai..neither ur nankhatai looks like nankhatai…
    otherwise ur recipes are great.

  56. Is All purpose flour which we get in Stores same as Maida what we get in india stores. Can nankhatai made with all purpose flour

  57. Yesterday i tried Nan Khatai & it came out really well muh better than all other cookies videos.Thanks Aunty you make cooking so simple.

  58. Hello Aunty,

    I have tried many of your recipies and they all come out very well. I am surprised that such simple and easy-to-make recipes tastes really good. Thank you for all your effort in putting up these videos.

    Right now, I am having tea with Nan khatai that I made an hour back. They are delicious, but just a small doubt. The bottom of the khatai looks slightly burnt, but not a lot. I kept for just under 13 mins. I was wondering if the 375 degree is in Celsius or Farenheit?

  59. I just made these are they came out very well. Just watch that they don’t get over-baked. I took them out around 13 minutes just as they started to get dark golden around the edges.

    Second tip, the cookies spread out while baking so don’t put them too close together on the cookie sheet. Allow for spreading.

    Good recipe, very tasty. My husband has already eaten 3 and they’re still warm from the oven! Thank you Aunty. πŸ™‚

  60. hi aunty,
    I use to make nan kattai but they never came out sooooooooooo tasty thanks your family is very lucky to have such a good cook,but pls remember if u can give me recipe of mawa.
    loads of love

  61. Hello Auntyji

    Today i tried this recipe and it came out well. They tasted very nice. You are doing a great service by providing such easy and tasty recipes with which many like me are benifited. Hope to see more such recipes in your site

  62. thanx manjulaji i have not seen the video but just by reading the name i am writing .thanx a lot.u post gud recipes but now a days hamari chandi ho rahi hai.thanx

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