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Around this time of year (or any time of the year, for that matter), everyone is looking for cookie recipes. Here is a Nan Khatai (Indian Tea or Coffee biscuits) recipe that is so simple that you’ll want to whip up a batch right now! With no frills, no fancy ingredients and no eggs, even the kids can take part in this yummy baking experience!
Prep Time: 5 minutes (plus 15-20 mins dough resting time)
Bake Time: 22 – 25 minutes
Makes: approx 12 cookies
Ingredients:
Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature
Powdered Sugar – 1/2 cup
Nutmeg Powder – 1/4 tsp
Cardamom Powder – 1/4 tsp
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1/4 tsp
Salt – 1/8 tsp
Method:
Preheat oven to 300 degrees F or 150 degress C.
1. In a mixing bowl, combine powdered sugar (little at a time) with the softened butter until mixture is light and creamy.
2. Add Nutmeg Powder and Cardamom Powder and mix well.
3. In a separate bowl, sift All Purpose Flour with Baking Powder and Salt.
4. Combine Flour mixture (little at a time) with Butter Mixture to form a soft dough.
5. Wrap dough in plastic wrap and let it rest for 15-20 minutes.
6. Knead dough once again and divide into 12 equal portions.
7. Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with wax/parchment paper or lightly greased foil. Leave ample space between dough balls.
7. Bake on the middle rack for 22-25 minutes (keep a close eye – nan khatai should remain white).
8. Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.
9. Store in an air tight container at room temperature.
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December 24th, 2010 at 3:36 am
hi how are you nan khatai is good how long came stay out 14day hetal it right the taste good good jod ladies and i think it your first time ot make it i hope it turn out good good jod ladies yayayayayaayayayayayyayayyayayayaya
[Reply]
hetal Reply:
December 27th, 2010 at 5:49 pm
Hi Krishna,
You can keep them out for at least 14 days.
[Reply]
December 24th, 2010 at 6:57 am
Hi Anuja & Hetal
Loved the recipe!! You guys do great job. Where did u buy the sieve?
[Reply]
hetal Reply:
December 27th, 2010 at 5:49 pm
Thanks Uma! You can find it in most stores in the housewares section. Just saw one at TJ Maxx the other day for about $6 (a larger one than we have).
[Reply]
Uma Reply:
December 31st, 2010 at 8:33 pm
Hi Hetal,
Thanks much for your prompt response. Wish you and your family a Happy & Prosperous New Year.
Uma
[Reply]
Anonymous Reply:
January 11th, 2011 at 4:00 am
hii
what is sieve?
[Reply]
Anonymous Reply:
December 15th, 2011 at 12:00 am
Google it!!
rifat Reply:
August 6th, 2011 at 5:26 am
hi
i made nankhatai yesterday.It was just perfect. My husband loved it. I had to add little oil to it to make the dough soft. thanks for ur great recipe.
Rifat
[Reply]
December 24th, 2010 at 8:45 am
what is nutmeg powder
[Reply]
Vishwa Reply:
December 27th, 2010 at 8:26 am
It’s also known as jaifal
[Reply]
neha Reply:
December 27th, 2010 at 7:43 pm
thnks vishwa
[Reply]
December 24th, 2010 at 10:18 am
Thanks again u ppl for the pure veg rec
Radha
[Reply]
Anonymous Reply:
December 24th, 2010 at 3:13 pm
radha, you have got a very pretty name…
–neha
[Reply]
Radha Reply:
December 24th, 2010 at 7:25 pm
ohh thanks Neha ,u too
[Reply]
December 24th, 2010 at 3:42 pm
Hi Hetal and Anuja,
You both look great.
Can I powder the regular sugar and use it in this recipe???? Otherwise I will have to buy a whole packet and its gonna be lying around…
Please help
Thank You
[Reply]
hetal Reply:
December 24th, 2010 at 4:20 pm
Hi Fatima,
Store bought powdered sugar has added corn starch to will affect the texture of the nan khatai. Though regular sugar will work, the outcome might be slightly different. Powdered sugar has an awesome shelf life so you can keep it or we have so many other dessert recipes that require it you might want to consider
.
[Reply]
Fatima Reply:
December 24th, 2010 at 8:43 pm
Thanks for the prompt reply hetal, I have added powdered sugar to my shopping list. I have never baked cookies so this will be my first try. will let u know the results.
Wish u a merry christmas and a happy new year.
[Reply]
Anonymous Reply:
December 9th, 2011 at 6:23 pm
I have tried with powdered sugar n the texture is slightly diff. It won’t be as crumbly but definitely will taste good. I tried the other day when I ran out of powdered sugar n had to use the home ground sugar. So, no arm in tryingthi with homemade sugar. Just mak sugar u create butter n sugar well. It Is vey very Important or else ur cookies will be flat.
Just some advise frm my exp. hope I helps.,,
Btw, store bought powdered sugar is very inexp. I go It in in Dallas Walmart for some 96 cents for a 1lb box of CH brand
Priya
December 24th, 2010 at 5:16 pm
Thanks for sharing this recipe!! I was going to make shortbread today, but I think I will make this as it is so similar
I will be using butter today, but I wonder if one can use margarine. I know it affects the taste and texture of shortbread, so I am assuming that it would be the same with these… Have you tried it with margarine?
Thanks, and may you both have a wonderful 2011
[Reply]
hetal Reply:
December 27th, 2010 at 5:41 pm
Hi Monique,
We tried this recipe with shortening but we preferred butter…have not tried margarine.
[Reply]
Nitha Reply:
October 18th, 2011 at 7:41 pm
Hi ,
Do you remember what the difference was when you tried with shortening? Did it alter the texture? If not, I would like to give a try with shorrtening
[Reply]
Anonymous Reply:
January 6th, 2012 at 6:43 pm
can i use ghee instead of butter ???
[Reply]
hetal Reply:
January 11th, 2012 at 8:22 pm
We have not tried this particular recipe with ghee. Sometimes, because the moisture content in butter is different than ghee, the texture may come out different.
December 24th, 2010 at 5:19 pm
hi how are byou i love nan khatai i hope your turn good and merry christmas ot you and your family and your friend anuja is right that the final she about thing i love it part ok
[Reply]
December 25th, 2010 at 1:41 am
Hi Anuja & Hetal,
You guys are doing a great job.Where did you buy the seive?.
[Reply]
Anonymous Reply:
December 25th, 2010 at 2:46 pm
you can find in any supermarket like wal-mart,bed bath& beyond,k-mart etc.
[Reply]
hetal Reply:
December 27th, 2010 at 5:33 pm
Hi Sneha,
You can find it in most stores in the housewares section. Just saw one at TJ Maxx the other day for about $6 (a larger one than we have).
[Reply]
December 25th, 2010 at 2:43 am
Hey (beautiful) ladies, thanks a ton for the good work you do and the great image of India that you project. Much appreciated by us “phoren” Indians who so miss ‘usli’ home food and you make the process simple and hassle-free. Best wishes for the season and the New Year to you and your families from Downunder!
[Reply]
hetal Reply:
December 27th, 2010 at 5:32 pm
Hi Howard,
Thanks so much for the wishes and for the support. Happy 2011 to you as well!
[Reply]
December 25th, 2010 at 6:31 am
hi hetal and anuja,
thanks for the superb receipe.i tried it today and it did taste very gud.but it did not hold shape like urs,i did make small balls but it turned to be more flat.
i felt the dough to be sticky and hence had to add little more maida to it and mine took more than 25 mins to get baked.it wasent as crispy as i thought.did not know what d problem was,i did follow the same proportion as urs
[Reply]
hetal Reply:
December 27th, 2010 at 5:31 pm
Hi Indhu,
The dough is supposed to be very very soft so you shouldn’t add additional flour. That is what make them crispy and crumbly. The cooking time will vary depending on your oven. Maybe you can try to refrigerate the dough while its resting next time – that may help them hold shape.
[Reply]
Anonymous Reply:
March 14th, 2011 at 2:41 pm
I also experienced the same. Dont know why. Used same proportions. Did you try refrigerating it?
[Reply]
Laurel Valen Reply:
March 1st, 2012 at 6:02 pm
Hi,
I am making these cookies for my Girl Scout troop as we are learning about India. I had the same problem with the cookies not holding their shape. I used the exact ingredients and proportions, but my dough was very sticky. Almost impossible to roll balls. I let the dough rest for 20 minutes in the refrigerator. Any suggestions?
[Reply]
December 27th, 2010 at 3:10 am
Hi Hetal & Anuja
Thanks for posting wonderful receipes they are superfast super easy to make,I tried so many receipes desserts,Appetizers,breads & many more i eagerly wait for the new receipes.
I tried Nan Khatai as per instructions but didnt came out well yeap didnt hold shape like urs & it came out flat and it took more then 25min, I dont know whats wrong I rest the dough for 20 minutes it was still soft .
Also can you show healthy version of eggless browines & eggless plain sponge cake.
Thanks
[Reply]
December 27th, 2010 at 4:02 pm
Wonderful recipe….I was looking for nankhatai recipe for a long time.Thanks!
[Reply]
December 28th, 2010 at 5:58 pm
My mon would make nankhatais without adding baking powder to it, and they turned out very soft and delicious.
[Reply]
TGP Reply:
January 30th, 2011 at 6:37 pm
I just tried these, and while delicious, I felt I could faintly taste the baking powder…will try again, this time without baking powder. I agree with the other viewers that the dough turned out a lot more sticky than it showed in the video…but having it rest up in the refrigerator solved that problem.
[Reply]
December 28th, 2010 at 6:00 pm
My mom made these nankhatais without adding baking powder to it, and yet they were soft and delicious.
[Reply]
December 28th, 2010 at 7:48 pm
Hi Hetal & Anuja
Thanks for posting wonderful receipes they are superfast super easy to make,I tried so many receipes desserts,Appetizers,breads & many more i eagerly wait for the new receipes.
I tried Nan Khatai as per instructions but didnt came out well yeap didnt hold shape like urs & it came out flat and it took more then 25min, I dont know whats wrong I rest the dough for 20 minutes it was still soft .
Also can you show healthy version of eggless browines & eggless plain sponge cake.
Thanks
[Reply]
hetal Reply:
December 29th, 2010 at 4:14 pm
Hi Uma,
Several people have had this problem. We are thinking it may have something to do with the climate. If you try it next time, try to rest the dough in the fridge. It may help.
[Reply]
uma Reply:
December 30th, 2010 at 3:41 am
Thanks for replying hetal next time I will rest the dough in fridge .
Please can u show plain eggless sponge cake and egless healthy browines.
[Reply]
December 29th, 2010 at 1:56 am
[...] Assorted other stuff, like Baba Ghanouj as a dip for the tortilla chips (yes, I know it’s not Mexican, but I had two big eggplants), salsa and of course Mexican “raita” or sour cream. Dessert was store bought vanilla bean ice cream scooped over a puddle of wild blueberry preserves (Anjana’s idea!), topped with a scattering of fresh blueberries and a homemade nankatai cookie. [...]
December 31st, 2010 at 4:28 am
Hi u both
I made the Nankhatai’s. It tastes so delicious. Thanks for the easy recipie. Gud even for the first timer.
Do post some more of veg dishes (Thanks specially for doing a recpie without egg).
Happy New Year.
[Reply]
December 31st, 2010 at 6:13 pm
hi 2 both,
dankz 4 the delicious recipe
[Reply]
December 31st, 2010 at 7:14 pm
Hi Anuja & Hetal,
i always like your raceipies, i am looking for Khajur Burfi, can you please post the it for me or someone knows about it i am realy looking to make it this weekend, thanks
[Reply]
January 1st, 2011 at 3:35 pm
Hi
Anuja& Hetal,
Thank’s for u r eggless cokies,
But I have problma, I dont have this preheting ovan
I have microoven ,can we make this nankatie in microovan ,how? and how much time we have to keep and in which condition (grill,micro,convenstion) Please help me for this “ovan” problam
[Reply]
hetal Reply:
January 3rd, 2011 at 7:43 pm
Hi Rani,
We’re sorry but we have only made this recipe in a regular oven, not a microwave. Maybe some of our viewers who don’t have ovens can answer this one.
[Reply]
Aparna Reply:
March 10th, 2011 at 2:18 pm
Helo everyone…..
can anybody tel me tht.. can we use microwave for this recipe??????????????
[Reply]
anuja Reply:
March 10th, 2011 at 7:34 pm
Hi Aparna,
Sorry, we have never tired it – maybe one of the viewers can pitch in and help out….
January 2nd, 2011 at 12:04 am
Hi Hetal & anuja,
Happy New Year!!!!!!
I coudn’t find powder sugar, in store they said icing mixture is powder sugar is it true can i use icing mixture??????
Thanks
[Reply]
madame scientist Reply:
January 3rd, 2011 at 1:31 am
Yes, they are the same thing.
[Reply]
hetal Reply:
January 3rd, 2011 at 7:39 pm
Hi Anita,
Yes, they are the same thing (powdered sugar/icing sugar/confectioner’s sugar).
[Reply]
January 4th, 2011 at 3:19 am
Hi beautiful ladies,
Great recipe, Nankhatais came out great. I used to make this with suji….but have lost that recipe.
I was wondering if (now that people are becoming more health concious) you could focus a little more on healthy versions of traditional recipes.
For example: how about replacing refined flour with whole wheat or other more healthy flours. And also perhaps replacing refined sugar with date syrup or agave syrup…..
Great job Hetal and Anuja!
Thanks so much.
Rani
[Reply]
hetal Reply:
January 4th, 2011 at 4:09 pm
Hi Rani,
Those are great ideas! We’ve found that when we show healthy versions, people always ask us to show the authentic version as well. Maybe we’ll start taking some of our original recipes and re-doing them with healthy alternatives
.
[Reply]
Rani Reply:
January 4th, 2011 at 9:05 pm
Hetal,
Thank you so much for your great idea can’t wait to see some the recipes with a healthier makeover.
We have a doctor friend who tells us that, studies have linked cancer with refined flour(maida) and white sugar, to name the few.
I would really appreciate your efforts in suggesting a healther substitute for such ingredients that are harful to our and our kids health in the long run.
Thank you so much for your wonderful hard work.
With love…Rani
[Reply]
January 4th, 2011 at 8:11 pm
Tried this recipe it came out great but taste wise not like authentic nankhatai it taste more like cookie we get in American store more like butter cookies,anyways thanks a lot Hetal and Anuja for sharing such a wonderful recipe.
[Reply]
January 5th, 2011 at 6:42 pm
hi hetal and anuja,
thanks for the wonderful recepi came out really well and everyone liked in my family:)
[Reply]
January 6th, 2011 at 12:09 am
can u pls tell me whether we can make the spicier version of this ….. so that we can have it with tea:) let me know….
[Reply]
hetal Reply:
January 6th, 2011 at 4:04 pm
Hi Vani,
We actually tried a batch with salt and cumin powder but somehow the texture was very strange. It was almost too soft and just mushed when we bit into them. We’re sure there are recipes out there but we will have to tweak ours a bit before we put it out.
[Reply]
January 7th, 2011 at 2:00 am
I tried this today…they turned out too gud…Is dat k to reduced the quantity of butter???
[Reply]
hetal Reply:
January 7th, 2011 at 4:31 pm
Hi Kavya,
The butter is what makes Nan Khatai so soft and crumbly. You can always reduce it but the texture will not be the same.
[Reply]
January 7th, 2011 at 3:11 am
Hi hetal&Anuja I love your show even my 9& 6 year old like it I tried your lot of recipes and my family love it thanks a lot
[Reply]
hetal Reply:
January 7th, 2011 at 4:32 pm
Thanks for the feedback Nazia. Say hello to your kiddos from us!
[Reply]
January 11th, 2011 at 10:46 am
y iz the login not working n cnt watch the video bcoz of buffering it iz very slow
[Reply]
January 14th, 2011 at 12:36 am
Hi,
I tried these nan khatai today, and I made 12 of them,but my khatai did not spread out as yours did. What do you think the problem might have been?
[Reply]
January 16th, 2011 at 6:23 am
Hi Hetal/Anuja,
Are the pistachios that you used salted/dry-roasted or is it raw?
Thanks,
Padma
[Reply]
anuja Reply:
January 22nd, 2011 at 9:46 pm
Hi Padma,
They are raw pistachios
[Reply]
January 26th, 2011 at 5:54 pm
Hello
I tried the nan-khatai yesterday. I followed the quantities and used the same ingredient as you did but mine came out more like crackers. They are soft and crispy but they are spread out and thin. Please advise.
Love you guys!
Thank you
[Reply]
anuja Reply:
January 26th, 2011 at 7:48 pm
Hi Shalaka,
Next time try storing the cookie dough in the refrigerator for a while before putting it in the oven. Sometimes the butter gets too soft and does not hold shape and just falls flat.
Hope that helps
[Reply]
January 28th, 2011 at 10:56 pm
Hi Hetal Anuja…
Thanks a lot for lovely recepies.. After delievering cute little baby boy, i am back again in eating some wonderful food… Had lots of restrictions in matter of food for last 6 months.. I use to check your website evry day waiting when will i get up and make some yummy food….
Finally, i tried this recepie after a long break…
Came out good.. tastes yummy..
but mine took longer than one hour… in oven.. after evry half an hour i use to check it and it would remain doughy.. dont know y?
so today tried 2nd time by keeping the dough in fridge.. yet took me around 1 and half hour… strange is’nt it…
but no probs it came out good and tasted damn good for my mouth:)
[Reply]
January 29th, 2011 at 2:24 am
I have found freely flowing , extra fine granulated sugar ( Brand name : Dixie ). Can I add corn flour to it and use this. If Yes, how much amount?
Also , can you suggest names of powdered sugar that you use?
[Reply]
January 31st, 2011 at 12:31 am
Hi guys!
I love your recipes!! And you guys have helped me learn to enjoy cooking. I am a new entrant (is that a word)
!!
I used the same amount of ingredients and everything, but used baking soda instead of baking powder. My cookies are harder than I expected them to be. Do you think switching the baking soda for baking powder might have made the difference?
[Reply]
anuja Reply:
February 1st, 2011 at 3:19 am
Hi Vani,
Welcome to SMTC
Baking Soda and Baking Powder are different. Check out the video below and you will understand the difference:
http://showmethecurry.com/tips/baking-soda-vs-baking-powder-tuesday-tip.html
Cheers!
[Reply]
Vani Reply:
February 1st, 2011 at 3:14 pm
Thanks Anuja! This was really helpful. Will try this again sometime and let you know!
[Reply]
February 1st, 2011 at 8:06 am
hi hetal and anuja …
i have two questions: can i use salted butter as unsalted butter is not available around here. secondly, can i powder sugar at home and add some cornflour for the texture required? if yes, kindly let me know how much.
thanks
Prisha
[Reply]
February 2nd, 2011 at 3:05 pm
hello iam maria from spain .i know its all about cooking,but can u tell me good home remodie beauty tip for whitening skin
[Reply]
February 2nd, 2011 at 9:25 pm
Hi Anuja & Hetal,
Can I use some thing else in place of nutmeg powder?
[Reply]
February 5th, 2011 at 6:42 pm
Hello hetal and anuja!
I have recently started watching ur vidoes and i love the way you guys make things simple and yummy!!Good going!
I tried the alloo paratha recipe,and it turned gr8 but the nan khatai that i made today wasn’t as good,first of all how much is half a cup of butter in grams and secondly the nan khatai was hard near the bottom,though it was’t over baked.
[Reply]
February 10th, 2011 at 1:31 am
dear hetel anuja,the nan khatai video was awsome.made the cookies ,turned out beautiful and very tasty as well .o you by any chance have a recipe for chikkoo burfi using dried chikkoo’s as we can not get fresh chikoo’s in newzealand.look forward to any new video’s you may put out in the coming months.regards kamla
[Reply]
anuja Reply:
February 10th, 2011 at 6:54 pm
Hi Kamala,
We have never tried Chikoo Burfi – bu it sounds delicious. We will look into it and put it on our list.
Thanks for the feedback
[Reply]
February 10th, 2011 at 7:00 am
Hi Hetal & Anuja
I tried the nan khatai cookie yesterday. it came out very well. Thank you very for this tastier recipe.
[Reply]
anuja Reply:
February 10th, 2011 at 6:49 pm
Hi Sulthana,
Glad to know that you liked the recipe – one of our favs as well
[Reply]
February 12th, 2011 at 12:01 am
Hello
I tried your recipe with whole wheat flour (durum of golden temple brand) and for the first time in all my baking tries to get a nankhatai which doesn’t fall flat, this one made my day with the perfect shape and taste 
thank u so much for this recipe, I have been trying out recipes from your website and iam glad to say they have all been a success in my kitchen …….I still can’t believe I got a non-flat cookie, reading from the reply u wrote to one of the comments regarding cookies falling flat , I too haveto agree with u, sometimes it depends on climate, iam in Boston 
[Reply]
February 15th, 2011 at 3:45 am
Hi
I tried to make the nan khatais but it didnt turned out to be good. Actually the dough was not soft and may be I baked for less time.
one question here they dont have powdered sugar so I used castor sugar (as u said that it needs corn starch) well is it ok to use icing sugar.
thanks
[Reply]
February 21st, 2011 at 12:48 am
This is fattening. No wonder the fake-accented girl on the left is a bit plump.
[Reply]
February 23rd, 2011 at 5:14 pm
hi
my name is shabnam…..today i tried nan katai…paneer butter…and nan..all 3 came out so good…now iam big fan of u both….
[Reply]
February 27th, 2011 at 1:49 pm
Hi Hetal & Anuja
I love nan khatais and can’t wait to try them! Please tell me is it ok to use icing sugar for this recipe? Will the outcome be the same?
Thanks
Tani
[Reply]
March 4th, 2011 at 2:11 am
Hi hetal & Anuja
i would love to try this recipe, but just wanted to ask if instead of powdered sugar can I use brown sugar????
[Reply]
March 4th, 2011 at 2:27 am
Hi
someone above asked for salted cookie to have with tea..
I have a recipe for JEERA COOKIES
3 Parts Bisquick Powder
1 Part maida
1 part oil
1 part milk
1/2 tsp baking powder
1 tsp Jeera (cumin seeds)
1. Mix everything well.
2. preheat oven to 225 degrees.
3. Roll the dough into small balls
4. lightly grease the cookie sheet.
5. place 2″ apart
6. Bake for 1 hour.
7. decrease heat to 175 degrees and heat for 1 more hour or till they are hard and done.
4.
[Reply]
March 9th, 2011 at 2:45 pm
Hi I would like to know if you could tell me how to make samolina cheer
[Reply]
anuja Reply:
March 10th, 2011 at 10:16 pm
Hi Ash,
Guessing you mean Suji Halwa/ Sheera –
http://showmethecurry.com/desserts/suji-halwa-aka-sheerakesari-ultimate-indian-dessert.html
Enjoy
[Reply]
March 21st, 2011 at 9:37 pm
Hi Hetal n Anuja…..
I’m a big fan of ur recipes
I tried the Nan khatai n it turns out really good.
I have a doubt…can I use Splenda instead of powdered sugar?
If yes what is the proportion?
Thanks n Prayers
AnnRose
[Reply]
March 24th, 2011 at 4:40 pm
Hi ..loved your site ..so many dishes already penned down here..
Do visit to my blog for some real authentic recipes ..I know it is not as big as yours but your feedback will be valuable to me..
Thanks
Tanu
[Reply]
April 1st, 2011 at 2:46 pm
Hey Hetal & Anuja, I just am baking a set of these cookies. I have a doubt about the quantity of ingredients. What is the measure of a standard cup in grams. How much is a stick of butter. Since in India, we do not have the concept of butter in sticks- am confused. Kindly clarify. Maybe my next time will be a successful attempt. This time the khatais seem to be spreading a lot.
[Reply]
anuja Reply:
April 1st, 2011 at 6:32 pm
Hi Prathima,
Approximately:
All-Purpose Flour 1Cup = 110 gm
Butter 1/2 Cup = 113 gms
To avoid flattening, put the Nankhatai dough in the fridge for about 15-20 min (during the resting time) and them make the balls for the cookies. Sometimes in warmer places, the butter melts a lot faster.
Good Luck
[Reply]
Prathima Reply:
April 3rd, 2011 at 12:23 pm
The nankhatai’s came out really well… very soft and crispy too. Thanks a ton. I am just planning to bake a set with the multi grain atta so that I can give it to my daughter. Lot healthier option.
[Reply]
April 2nd, 2011 at 2:47 am
Omg thanks for recipie great and easy and soo yummy mine turned out just likt urs and i am just 13
[Reply]
April 15th, 2011 at 10:13 pm
Hello Hetal / Anuja
Thank you so much for such a good recipe. I tried and it turns out as good as you are. My husband just love it ….
once again thank you so much …
please keep posting good recipe ….
[Reply]
anuja Reply:
April 16th, 2011 at 2:19 pm
Hi Megha,
This Nan Khatai is easy and delicious, glad you enjoyed
[Reply]
May 4th, 2011 at 11:09 am
Hi,
Can you teach me how to make chocolate eclairs properly i will be very obliged.
Thanks.
Sunshine
[Reply]
hetal Reply:
May 4th, 2011 at 10:09 pm
Hi Sunshine,
We will put eclairs on our list to do. Thanks!
[Reply]
May 4th, 2011 at 4:02 pm
I used margarine instead of butter and regular sugar with just a tsp of cornstarch…it came out perfect..thanks ladies.
[Reply]
May 8th, 2011 at 10:21 pm
Hi Ladies,
can i make this withour nutmeg powdwer?
Thanks,
Divya
[Reply]
hetal Reply:
May 9th, 2011 at 9:35 pm
Hi Divya,
The nutmeg provides a hint of flavor but if you don’t have it, you can just leave it out.
[Reply]
Anonymous Reply:
May 11th, 2011 at 7:43 pm
Thanks for quick response !!! i’ll try it soon.
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May 10th, 2011 at 10:28 am
I tried these cookies…,Thanks for the easy recipe…
They were delicious..
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hetal Reply:
May 10th, 2011 at 2:08 pm
Thanks Samu!
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June 4th, 2011 at 2:50 am
Can I keep this dough in freezer saved for future use and whipping up fresh batches as and when required?
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June 9th, 2011 at 4:08 pm
This was too good. Just a tip – for those who prefer soft cookies (like the ones you get in stores), bake for a lesser period of time, say 15-18 minutes.
I didn’t have powdered sugar, so used the regular one. It worked out well.
Overall, a super-duper easy recipe!!!!!
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June 13th, 2011 at 6:24 pm
Hi Hetal and Anuja,
. I added a spoon of corn starch to bind the dough. I know, silly me! 
But, finally, the cookies taste great.
I just made some nan khatai’s. The recipe came out very well. Oh, and I used regualar sugar
ok,happy summeR!
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June 13th, 2011 at 7:48 pm
hii…..just love ur recipes..most of them were success…whats that nutmug? where do i find it? plz help in getting tat….tanq
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hetal Reply:
June 16th, 2011 at 11:24 pm
Hi Sushma,
Nutmeg is called Jaipha in Hindi and is available in most Indian grocery stores.
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sushma Reply:
June 29th, 2011 at 7:56 pm
tanx for quick response….i have one more question…can i use salted butter instead of unsalted butter and skip d salt?
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hetal Reply:
July 1st, 2011 at 3:26 pm
Hi Sushma,
We have not tried it but the salted butter may have a little more salt than what the recipe needs. If you try it, we suggest to try it on a small batch just to make sure.
June 29th, 2011 at 7:59 pm
tanq for quick response….i have one more question…can i use salted butter instead of unsalted butter n skip d salt…?
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July 30th, 2011 at 11:24 pm
Hi Hetal and Anuja,
My naan khatai dough was very soft,it was not as stiff as your’s it was sticking to my hands.I mixed everything exactly as you said.and after baking them they came out flat they were not puffed up .Did i go wrong any where please suggest me.
Thank you
Deepthi
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hetal Reply:
August 2nd, 2011 at 2:25 pm
Hi Deepthi,
Maybe you can try refrigerating the dough for about 1 hour before baking.
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August 3rd, 2011 at 2:04 am
Hi hetal n anuja,
I tried this recipe of nan khatai…the taste came out perfect, the cookies also puffed, but the cokkies got little hard after they cooled down completly and also their texture had little cracks. I used exact 20 mins in pre-heated oven at 300F. Please suggest what should I take care of next time? Thanks.
Thanks for this lovely recipe. You ladies doing great job. Please kepp it up
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hetal Reply:
August 3rd, 2011 at 11:36 pm
Hi Pooja,
You can try to refrigerate the dough 1 hour before baking and roll the balls out very smoothly.
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August 10th, 2011 at 9:03 am
hi hetal n anuja..
just wanted to know if powdered sugar and icing sugar r the same thing..
and about the butter, 4 oz is how much grams??
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nash Reply:
August 10th, 2011 at 9:15 am
i got the answer while reading the above comments
u ladies rock..keep up the great job.
ur recipes r so easy
thnx
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September 17th, 2011 at 11:05 am
is caster sugar same as powder sugar,can we use caster sugar for this receipe
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hetal Reply:
September 20th, 2011 at 4:24 pm
Hi Annam,
No, caster sugar is very fine sugar and powdered sugar is even more fine than caster sugar plus has added corn starch.
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September 27th, 2011 at 4:22 am
HI Anuja and Hetal,
Great Recipe. The nankhatais turned out crispy and yummy. I whipped up a couple of batches (navratri special at my place)and the results were just perfect. Thank you so much..its always a delight to watch you two demonstarting the recipes. I have always looked up recipes on the internet but your “video” recipes make the job so much easier..when you look at someone cooking as against just reading a recipe it makes a world of difference in the outcome. Keep up the great work…
Take care,
Deepa
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hetal Reply:
September 27th, 2011 at 6:22 pm
Thanks Deepa! Happy Navratri to you and your family
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October 5th, 2011 at 8:42 am
Dear Hetal and Anuja,
Both of you are looking Gorgeous in this video
I tried this recipe of Naan Khatai. I had read all the comments before starting the process, inspite of following all the steps minutely…the end result was not what I expected. I did let the dough mix sit in the fridge for 20 minutes to ensure that it does not fall flat while baking…It was soft after 25 min of baking, had to bake it for 60 min and it was not swollen up as yours seen in the picture. It tasted great though but not like a Nan khatai
This is one of those rare recipes from your list which do not come out beautifully…otherwise most of your recipes are instant hits. Anyways, thanks for your efforts.
Rohini.
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November 7th, 2011 at 7:45 pm
Hi Hetal/Anuja !
Hope to find you in good spirits … i m avid follower of your all videos
Appreciate all efforts in making amazing and easy to understand presentations for all Dishes.
I need to try this recipe but m not having nutmeg powder (which i tried in several american grocery stores as indian store is very far from my place). Request you to let me know if i do not add nutmeg powder will my recipe turn out good ??
Also please confirm that nutmeg powder is added just for flavouring cookies right ?
Thanks in advance
Regards
Akshays
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hetal Reply:
November 9th, 2011 at 12:17 am
Hi Akshaya,
Glad you hear that you are finding SMTC useful! You can definitely leave out the nutmeg powder…it is used purely for subtle flavoring.
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Akshaya Reply:
November 12th, 2011 at 1:51 am
Thanks Hetal !!
I tried this recipe without nutmeg powder and it turned out good.
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November 26th, 2011 at 4:45 am
Hi. I too tried this recipe and though the flavor was good the consistency was not at all like the naan khatai I’m used to. Next time perhpas I will let it rest in the refrigerator and hope that will make a difference. I love your recipe’s and have had good luck with most of them. Thanks for this website
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December 17th, 2011 at 9:14 pm
hi hetal and anuja,
Can i use Dalda instead of butter to make nan khatais. Further can you suggest any sweets that can be made with Dalda.
thanks
tj
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hetal Reply:
December 18th, 2011 at 11:04 pm
Hi tj,
We are sure you could but we have never tried it. Dalda is not recommended in large quantities because it is hydrogenated and not good for your health.
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December 20th, 2011 at 4:40 pm
Hi
I tried the above cookies…My only problem was that they got flattened in the oven…I put round balls in the oven…Can you please tell me why it happened?
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hetal Reply:
January 3rd, 2012 at 4:57 pm
Hi Eenu,
Did you refrigerate the dough?
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December 20th, 2011 at 9:15 pm
And my cookies were not soft as they should be..Can you please tell where I made mistake..
Regards
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January 3rd, 2012 at 6:12 pm
hi,
you are using unslated butter and add salt later in it…
Can I use salted butter and skip adding salit later??? sounds good????
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hetal Reply:
January 4th, 2012 at 4:00 pm
Yup, that should work
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January 5th, 2012 at 6:35 am
Hi Hetal n Anuja, thanks for a nice recipe….but I had a trouble with the nankhatais, as the ones I made were not as firm as yours look and also they were little powdery from the top…where did I go wrong? Thank you….
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January 6th, 2012 at 8:00 pm
For choclate lovers, I add choclate and made choclate nankhatais. it turn out gr8..
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January 7th, 2012 at 12:47 am
Oh girls !!!!
U make my day!!! i made it today n my husband loved it…its turned out gr8 !!!
Thanks for such a wonderful receipe!!!
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January 11th, 2012 at 3:26 am
hi guys just wondering what else can we use instead of nutmeg ??is it unnecessary to use
thanks
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hetal Reply:
January 11th, 2012 at 7:38 pm
Hi Sneha,
Nutmeg provides a subtle flavor but if you don’t have it or don’t like it, you can definitely leave it out.
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January 13th, 2012 at 12:42 am
thanks hetal for your prompt response, i will surely try this recipe.
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January 16th, 2012 at 8:42 am
i loved it
it was awesome
i tried it and it came out perfect
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February 22nd, 2012 at 9:13 am
Hi Hetal and Anuja,
I tried this recipe today and it turned out so well! Thanks a ton for sharing this recipe! I also added a little ghee to it and it added to the flavor.
Keep up the good work!
Regards,
Kiara.
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March 10th, 2012 at 9:15 pm
I made these last night and they came out perfect like in the picture. The taste was absolutely yummy. By the next day, all the cookies were gone. Thank you for this recipe.
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March 10th, 2012 at 9:47 pm
Hi Hetal and Anjuja,
I tried out this recipe and it turned out wonderful….thanks a million for it…The only thing i noticed is that my nan-katai has some taste of salt in it. is it because the salt and baking powder did not mix well with the flour?. But anyways, it turned out so good , Thanks a million once again!!
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March 11th, 2012 at 11:34 pm
Hi Hetal and Anuja,
I tried these Nankhatais with wheat flour…. Needed to add little more butter to bind the dough…. just WOW….
thanks so very much
Regards,
Geetu
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May 3rd, 2012 at 1:40 am
Hi hetal !
Can i use melted ghee instead of butter ??
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May 19th, 2012 at 5:37 pm
hiee,, wat is nutmeg?
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hetal Reply:
May 23rd, 2012 at 3:32 pm
Hi Irum,
Nutmeg is a spice. It comes in small ovals but you have to grate it to use it in recipes.
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May 23rd, 2012 at 4:44 pm
Hi hetal n Anuja di..
Try making this recipe with ur homemade butter recipe…I mean the plain butter. It’s yummy!! I already baked two batches (one with store bought n one with homemade butter ) …now making the third with one with homemade butter. The whipping cream bottle from Costco makes enough butter for almost three bAtches of these cookies.
Thanks a bunch for the awesome recipe..it has become very very popular in my house. My in laws loved it when they visited us.
Priya
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May 23rd, 2012 at 4:51 pm
Also, these cookies taste like Tamil bakery butter biscuits….those square ones..when made without cardamom n nutmeg so I always leave out those spices.
stil tastes yummy.
U gals rock. I really don’t know what I would have done without u.
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August 17th, 2012 at 3:38 am
Hi ladies,
I have your nan Khatai recipe before and they are delicious. I have made some today using a little bit of cocoa powder because I wanted something chocolate. Pure heaven.
Thanks for sharing the recipe.
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August 30th, 2012 at 2:17 pm
I made this recipe twice already and it’s awesome! I made a few changes, and blogged about it. Here is my take on it: http://myninjanaan.wordpress.com/2012/08/30/pakistani-sugar-cookies-nan-khatai/
Thanks!
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September 30th, 2012 at 2:43 am
Hello ladies,
Thank you for sharing the recipe which i tried with my 9 years old daughter.Here is was we got:very hard nankatai, did not rise at all and after 15 mins in the oven at 350F the nankatais were brown in colour. Please help us from Toronto. I feel so bad that they did not turned to be good.
Thanks,
Anu
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hetal Reply:
October 1st, 2012 at 3:09 pm
Hi Anu,
Our recipe says 300F, not 350F. They have to bake at a lower temperature so that the outside does not brown too fast.
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November 8th, 2012 at 4:33 am
Hi Girls,
Thanks for posting this recipe, it turns out really good. I was wondering if we can do similar recipe with besan, instead of maida. Will it taste like besan ladoo? will the besan dough rise like maida? We can dry roast besan before and then follow the recipe as yours?
Trying to see quick way tp dp besan burfi/ladoo?
-Devyani
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November 15th, 2012 at 9:48 am
Hello hetal and Abuja,
Just loved ur nankhatai’s.. Would love to try this weekend.. I have a doubt.. U have mentioned 1 cup for APF.. Can you tell me how much 1 cup Holds in ml? Mine is 236 ml..looking Forward for ur reply:)
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hetal Reply:
November 28th, 2012 at 7:37 pm
Hi Maadhu,
Though we have never weighed it, the conversion chart says 236 ml. There will always be some variation based on how the cup is filled.
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December 18th, 2012 at 12:17 pm
hi, i love the recipe…i made it the day i read the recipe…my hubby went nuts..infact he took a few in his tiffin n had it for chai… thumbs up guys…
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March 6th, 2013 at 2:53 pm
Hi Guys,
Just Love Your show
Yesterday I Tried Nan Khatai after watching the video.
wen i put my khatai in OTG after 5- 7 mins it started getting melted & turn out flat.Could u pls suggest wats the problem ANd pls tell me the temp also.
Regards
Sheena
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hetal Reply:
March 6th, 2013 at 6:08 pm
Hi Sheena,
We have not tried this recipe in an OTG so don’t know the exact temperature. One way to keep the shape is to refrigerate the dough for about 1 hour before baking.
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March 17th, 2013 at 2:17 am
Hi, I tried it 2 times but the cookies were very flat. I even chilled the dough after rolling (into balls) to make it firm before baking. Could you enlighten me why? Thanks!
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March 28th, 2013 at 1:59 pm
Hello,
I made these for the first time yesterday. They taste excellent
Only one thing, when i grated the nutmeg my eyes started watering badly, i hd to splash water and rest for a while before i could continue further. I am not allergic to nutmeg, or atleast i hope so. not sure if there is a trick to grate nutmeg.
Thanks once again for an easy and excellent recipe
Shiks
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hetal Reply:
April 2nd, 2013 at 9:57 pm
Hi Shiks,
I have never had such a reaction as what you are describing. Nutmeg is a bit pungent, but not enough to cause eyes to water. You may be allergic.
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April 6th, 2013 at 8:09 pm
hello
i want to make your recipe of nan khatai but i don’t have a oven
how can i make it in Panasonic microwave
my microwave doesn’t have preheat options
how many minutes should i keep the nan khatai in microwave
Is it possible to make nan khatai in microwave
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hetal Reply:
April 8th, 2013 at 5:00 pm
Hi Bansari,
Sorry, but we have not tried using a microwave for this recipe.
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