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.
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
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
Hi,
My naan khatai is sticky on top . Can u tell me the cause pls ?
Thanks for this great recipe !
Hi I would like to know if you could tell me how to make samolina cheer
Hi Ash,
Guessing you mean Suji Halwa/ Sheera –
https://34.233.61.50/desserts/suji-halwa-aka-sheerakesari-ultimate-indian-dessert.html
Enjoy 🙂
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.
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????
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
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….
This is fattening. No wonder the fake-accented girl on the left is a bit plump.
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
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 🙂
Hi Hetal & Anuja
I tried the nan khatai cookie yesterday. it came out very well. Thank you very for this tastier recipe.
Hi Sulthana,
Glad to know that you liked the recipe – one of our favs as well 🙂
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
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 🙂
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.
Hi Anuja & Hetal,
Can I use some thing else in place of nutmeg powder?
hello iam maria from spain .i know its all about cooking,but can u tell me good home remodie beauty tip for whitening skin
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 🙂
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?
Hi Vani,
Welcome to SMTC 🙂
Baking Soda and Baking Powder are different. Check out the video below and you will understand the difference:
https://34.233.61.50/tips/baking-soda-vs-baking-powder-tuesday-tip.html
Cheers!
Thanks Anuja! This was really helpful. Will try this again sometime and let you know!
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?
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:)
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
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 🙂
Hi Hetal/Anuja,
Are the pistachios that you used salted/dry-roasted or is it raw?
Thanks,
Padma
Hi Padma,
They are raw pistachios 🙂
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?
y iz the login not working n cnt watch the video bcoz of buffering it iz very slow
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
Thanks for the feedback Nazia. Say hello to your kiddos from us!
I tried this today…they turned out too gud…Is dat k to reduced the quantity of butter???
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.
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….
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.
hi hetal and anuja,
thanks for the wonderful recepi came out really well and everyone liked in my family:)
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.
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
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 :).
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 🙂
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
Yes, they are the same thing.
Hi Anita,
Yes, they are the same thing (powdered sugar/icing sugar/confectioner’s sugar).
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
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.
Helo everyone…..
can anybody tel me tht.. can we use microwave for this recipe??????????????
Hi Aparna,
Sorry, we have never tired it – maybe one of the viewers can pitch in and help out….
🙁
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
hi 2 both,
dankz 4 the delicious recipe
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.
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
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.
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.
My mom made these nankhatais without adding baking powder to it, and yet they were soft and delicious.
My mon would make nankhatais without adding baking powder to it, and they turned out very soft and delicious.
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.
Wonderful recipe….I was looking for nankhatai recipe for a long time.Thanks!
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
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
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.
I also experienced the same. Dont know why. Used same proportions. Did you try refrigerating it?
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?
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!
Hi Howard,
Thanks so much for the wishes and for the support. Happy 2011 to you as well!
Hi Anuja & Hetal,
You guys are doing a great job.Where did you buy the seive?.
you can find in any supermarket like wal-mart,bed bath& beyond,k-mart etc.
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).
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
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 🙂
Hi Monique,
We tried this recipe with shortening but we preferred butter…have not tried margarine.
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
can i use ghee instead of butter ???
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.
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
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 :).
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.
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
Thanks again u ppl for the pure veg rec
Radha
radha, you have got a very pretty name…
–neha
ohh thanks Neha ,u too 🙂
what is nutmeg powder
It’s also known as jaifal
thnks vishwa
Hi Anuja & Hetal
Loved the recipe!! You guys do great job. Where did u buy the sieve?
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).
Hi Hetal,
Thanks much for your prompt response. Wish you and your family a Happy & Prosperous New Year.
Uma
hii
what is sieve?
Google it!! 😛
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
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
Hi Krishna,
You can keep them out for at least 14 days.