Nan Khatai Recipe | How To make Nan Khatai
Nan Khatai, is a popular Indian eggless shortbread cookie flavored with cardamom and topped with nuts like Almonds, Cashew, and Pistachios popular in Indian Sub-continent.
The unique aroma and taste of these cookies comes with the addition of ghee and cardamom powder.
Nan Khatai are very famous around the Merrut region of Western U.P, and there is not a single person there who has not tasted Nan Khatais.
Every home in the region make it with their own flour combinations. Some like to make with only All purpose flour and semolina/sooji and some like to add chickpea flour. You can so many carts on roadside making fresh nan khatai in their small make shift tandoors or ovens, where you can enjoy the fresh bakes.
Traditionally Nan Khatais are made with a combination of Flour(Maida), Chickpea Flour and Semolina(Rawa/Sooji) and Clarified Indian Butter(Ghee) and are baked in tandoors(clay ovens). When I was a kid in my hometown every year during the month of March around Holi(Indian festival of colors) there used to a carnival/fun-fare for a month and a lot of Nan Khatai stalls used to be there, the aroma of freshly baked Nan-Khatais from those local shops still lingers in my mind.
My family and friends love the Nan Khatais that I bake but those still can’t beat the aroma, texture and melt in the mouth flavor of those freshly baked Nan Khatais.
Ingredients used in Nan Khatai
Since last few years, I stopped using All Purpose flour/Maida and have started using healthy options in place of it.
In place of Maida you can use Whole Wheat Flour, Almond Flour or Oats flour and that will also give you the same melt in mouth texture. Let’s opt for more healthy choices for us and our kids ..our future generations.
Let’s see how I make these melt in mouth Nan Khatai
Usually people think traditional recipes are very time consuming and we need some extra unusual ingredients, but these cookies can be made in jiffy and with all the ingredients available in your pantry.
In recipe card you will both the flour combinations for Whole Wheat Nan Khatai and Chickpea Flour/Besan Nan Khatai. My kids like the Chickpea Flour ones more.
I use Whole Wheat Flour, Chickpea Flour and Semolina.
Recently I made these with Oats flour, added more of Chickpea Flour/Besan was quite happy with the results.(Updated on 30th April 2020)
You can add all purpose flour/maida if you want.
Total One Cup of Flour is used in the recipe. You can add the flours in any combination as per your preference.
Ghee is a must add on here, as it lends a unique aroma to cookies. You can use butter also, but I highly recommend using desi ghee.
Desi Ghee is an essential ingredient of Indian Kitchens. Many people have lot of misconceptions about it as bad fat, but it one of the healthiest form of fat when used in moderation.
In USA you can find it at Indian Groceries stores and Trader Joe’s.
Baking soda along with yogurt/curd acts as a leavening agent which makes the cookies rise.Yogurt/Curd also helps to bind the crumbly dough. Many people add milk in place of yogurt.
Mix all the flours, salt and baking soda and keep aside.
Beat together sugar, cardamom powder and ghee till light and fluffy. You can add 1-2 Tbsp of more sugar if you want to on the sweeter side.
Add flour mixture and fold in lightly, you will get a crumbly dough. Add yogurt to bind the dough.
Keep dough in the refrigerator, covered in cling film to chill for a minimum of 30 mins to 1 hr.
When ready to bake preheat the oven to 160°C or 325°F.
Make small lemon sized balls of dough and arrange on baking tray lined with parchment paper/butter paper.
Bake for 12-15 mins at 325°F or 160°C.
In Convention Microwave ovens, bake at oven/convention mode. In OTG bake on middle rack. Check your oven temp. settings.
Freshly baked Nan Khatais are very soft, let them cool incompletely then store in air tight container. Stays good for about 4-5 days.
When Nan Khatais start just turning brown, take out from the oven, after 2 mins, carefully transfer to cooling rack. Once completely cool, store in an air-tight container or cookie box.
Recipe Card for Nan Khatai
- Mixing Bowls
Whole Wheat Nan Khatai
- ¼ Cup Chickpea Flour/Besan
- ¼ Cup Semolina/Sooji
Besan Nan Khatai
- ¾ Cup Chickpea Flour or All Purpose Flour
- ¼ Cup Oats Flour
- ¼ Cup Semolina/Sooji
- ¼ Cup Desi Ghee or Butter
- ¼ Cup Powdered Raw Cane Sugar or Powdered Castor Sugar/Icing Sugar
- 1 tsp Baking Soda
- ¼ tsp Cardamom Powder
- ¼ tsp Salt
- ¼ Cup Yogurt/Curd or milk
- Handful of Sliced Almonds or Pistachios for garnish
- Use any of the flour combinations given in ingredient list.
- Mix all the flours, baking soda, salt together.
- I used powdered raw cane sugar here. You can use powdered castor sugar or icing sugar also.
- Cream together ghee and sugar.
- Fold in flour mix, lightly with hands.
- Then add curd little by little to bind.
- Keep the dough to refrigerate for atleast about 30 mins.
- Preheated oven to 325°F or 160°C just before starting to bake cookies.
- Make small lemon sized dough balls, bake in preheated oven for about 15 mins at 325°F or 160°C.
- Check the bottom to see if cookies are baked. Edges with turn light brown.
- Cool completely before storing in air tight oven. Enjoy with Chai or a glass of milk.
Enjoy with hot cup of Chai/Tea. I also relish these with a glass of hot turmeric milk. My kids love to have these with their favorite chocolate milk.
This is my 3rd cookie recipe in row, after Choco-Chips Cookies and Almond and Coconut Cookies, kidoos and hubby said some more cookies please 🙂 !! and since Rakshabandhan(an Indian festival that celebrates the bond between siblings) is in 2 days, I thought it the best time to make some traditional Indian cookies for my blog :).
So bake well and celebrate the bond of love with your siblings. Do check other festival food recipes from the blog and have a good time with your loved ones.
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