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Home » Baking

Published: Dec 18, 2014 · Modified: Jan 8, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Nan Khatai – Indian Shortbread Cookies

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NanKhatai Indian Shortbread Cookies Pininterest Image

Nan Khatai very traditional Indian cookie made with ghee/clarified butter. That is the reason for the very aromatic flavor from the ghee.

Nan Khatai – Indian Shortbread Cookies in a box

For day 2 of Blogging marathon under kid’s delight – Holiday special recipes, I have this very traditional Indian cookie, Nan Khatai. Nan Khatai had been in my mind for the past few months, but never really got to make it.

Last month, we had visited our cousins and that is when I had made it for the first time. My boys simply loved it for the reason that it was very aromatic from the ghee.

They have never tasted any cookie made with ghee/clarified butter before and hence they really thought that this cookie was cool.

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Nan Khatai decorated with ribbons
Nan Khatai served in a dish

I have made this recipe mostly with whole wheat flour and then a bit of all-purpose and sooji/semolina for texture. The key ingredient is the clarified butter/ghee and hence do not substitute it with butter.

Preparation time – 10 minutes
Cooking time – about 15 minutes per batch
Difficulty level – easy
Recipe adapted from – Raks Kitchen

Nan Khatai kept in a brown box

Ingredients to make Nan Khatai  - Makes about 18 cookies

  • Whole wheat flour – ¾ cup
  • All purpose flour – ¼ cup
  • Rava / Sooji – 2 tbsp
  • Baking powder – ¼ tsp
  • Sugar – ½ cup
  • Ghee / Clarified butter – ½ cup
  • Cardamom – 3
  • Pistachio/almonds – for garnish
Nan Khatai in a box with star mark on top

Procedure –

  • In a mixer, grind the sugar to make powdered sugar. If you have powder/confectionary sugar in hand, you could skip this step and use that.
powder sugar in mixer
  • Chop the nuts (if using) into small pieces and keep aside for garnish.
  • Also remove the seeds from the cardamom and pound it to form powder. Mix it with the sugar.
  • To this add the flours and sooji and mix well. Also add the baking powder to this mixture and mix well.
Mixing dry ingredients
  • Melt the ghee and add it slowly to the flour/sugar mixture and mix well. Do not pour the whole ghee, add it little by little and mix to form soft dough. We might not need the whole ghee. Wrap the dough and let it rest for about 10 minutes.
keeping Doug in plastic wrap to rest
  • Preheat the oven to 375 F and grease/line baking sheets with parchment.
  • Make about 18 balls from the dough and flatten them slightly. Place them an inch apart in the baking tray.
  • Make a criss-cross pattern on top of the cookies and add some chopped nuts.
cookies are shaped
  • Bake them for 13 – 15 minutes or until the cookies are pale brown in color.
Nankhatai are baked and golden in color
  • Remove them from the sheets and cool on racks entirely before storing them in airtight containers.
Nankhatai are cooling
Nan Khatai are served in brown box with lid

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Nan Khatai served in a Bowl

Nan Khatai

Nan Khatai very traditional Indian cookie made with ghee/clarified butter. That is the reason for the very aromatic flavor from the ghee.
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Course: Dessert, sweets
Cuisine: Indian
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18
Calories: 96kcal
Author: Sandhya Ramakrishnan

Ingredients

  • ¾ cup Whole wheat flour
  • ¼ cup All-purpose flour
  • 2 tablespoon Rava / Sooji
  • ¼ teaspoon Baking powder
  • ½ cup Sugar
  • ½ cup Ghee / Clarified butter
  • 3 Cardamom
  • for garnis Pistachio/almonds

Instructions

  • In a mixer, grind the sugar to make powdered sugar. If you have powder/confectionary sugar in hand, you could skip this step and use that.
  • Chop the nuts (if using) into small pieces and keep aside for garnish.
  • Also, remove the seeds from the cardamom and pound it to form a powder. Mix it with the sugar.
  • To this add the flours and sooji and mix well. Also, add the baking powder to this mixture and mix well.
  • Melt the ghee and add it slowly to the flour/sugar mixture and mix well. Do not pour the whole ghee, add it little by little and mix to form a soft dough. We might not need the whole ghee. Wrap the dough and let it rest for about 10 minutes.
  • Preheat the oven to 375 F and grease/line baking sheets with parchment.
  • Make about 18 balls from the dough and flatten them slightly. Place them an inch apart in the baking tray.
  • Make a criss-cross pattern on top of the cookies and add some chopped nuts.
  • Bake them for 13 – 15 minutes or until the cookies are pale brown in color.
  • Remove them from the sheets and cool on racks entirely before storing them in airtight containers.

Nutrition

Calories: 96kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 7mg | Potassium: 25mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Alice D Brown says

    January 24, 2021 at 6:09 pm

    What is the whole wheat flour that you use? Is it Atta from the Indian grocery store or is it just regular whole wheat flour?

    Thank,
    Alice

    Reply
    • Sandhya Ramakrishnan says

      January 25, 2021 at 10:40 am

      I usually use the atta from the Indian stores, but have also made with whole wheat flour from the whole foods. They both work well.

      Reply
  2. Lisa Huff says

    December 12, 2016 at 9:54 am

    Love the idea of using whole wheat flour! Perfect!

    Reply
    • Sandhya Ramakrishnan says

      December 12, 2016 at 10:20 am

      Thanks Lisa!

      Reply
  3. Lisa | Garlic & Zest says

    December 12, 2016 at 9:47 am

    I have a whole container of ghee in my pantry - definitely want to try these!

    Reply
    • Sandhya Ramakrishnan says

      December 12, 2016 at 10:20 am

      Lisa, this would be a good recipe to use that ghee.

      Reply
  4. Veena Azmanov says

    December 12, 2016 at 9:36 am

    I love Nan-khatai... reminds me of my childhood Christmas vacations. Have not made it in years. Yours looks so pretty. Thanks

    Reply
    • Sandhya Ramakrishnan says

      December 12, 2016 at 10:21 am

      I am so glad it bought back memories 🙂 Happy Holidays!

      Reply
  5. Kristen Chidsey says

    December 12, 2016 at 9:12 am

    What a fabulous cookie to add to my cookie tray this year!

    Reply
    • Sandhya Ramakrishnan says

      December 12, 2016 at 9:14 am

      Definitely, the flavors are just so different.

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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