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Nan Khatai served in a Bowl
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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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert, sweets
Cuisine: Indian
Diet: Low Fat
Servings: 18
Calories: 96kcal


  • 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


  • 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.


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