Tuesday, August 13, 2013

Nan Khatai

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No, I didn't fall off from the face of the earth. But then, I have no tangible explanation for being quiet on blogosphere. Thanks to my blogger friends in Calcutta that I am back to doing what I once loved so much. Write. There is a long queue of posts awaiting to be published here. Once again, gradually, I shall bring them to you.

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Nan Khatai - Indian buttery cookies, are simple to make if you ask me. It's the recipe you would want when you suddenly crave for cookies. You have the option to choose between ghee (clarified butter) or unsalted butter. I would recommend ghee. And I strongly recommend it. Please stop thinking about your waistline for some good things in life.

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The best thing I like about Nan Khatais is that it doesn't take much of your time. I mean, if you tell me at 1 'o' clock in the night to make these, I shall oblige. If you know me, and know me well, you will know I don't like to spend any extra unnecessary minute in the kitchen. No wonder I hardly try any other cookies. That's another matter that I do get down to baking heavy complicated stuff when in mood. We'll talk about that some other time. Today, I insist you enjoy these melt-in-your-mouth cookies. Sheer bliss, I promise.

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Nan Khatai

All purpose flour (maida), 1 cup
Gram flour (besan), 1/2 cup
Powdered sugar, 1/2 cup
Cardamom powder, 1/4 tsp.
Ghee or unsalted butter, 100 gm
Baking powder, 1/2 tsp.
Baking soda, 1/4 tsp.
Milk, 1 tbsp., if required
Nuts, chopped, for garnishing

  1. Pre-heat oven to 180° C.
  2. Mix flour, gram flour, cardamom powder, baking powder and baking soda together.
  3. In a bowl, beat powdered sugar and ghee/unsalted butter really well till it's light and creamy. To this, add the flour mix and knead into a dough.
  4. Make small balls and flatten them with your palms to shape the cookies. Garnish with chopped nuts.
  5. Arrange the cookies on a greased baking tray leaving sufficient gap between each cookie. Bake for 18-20 minutes or till light brown in color.
  6. Cool the cookies and store in an air-tight container.


  1. Welcome back! :-)
    Only blogger friends from Calcutta?! :-(

  2. bookmarking thi sto try aru... those pictures are very tempting..!!

  3. They look beautiful..will be making them soon. Welcome back Aru!

  4. Wow, what beautiful pics. Who would think about the waistline when it comes to these.
    The best thing I like about them is that they are egg-less.

  5. so happy to see your wonderful recipes again...these cookies look like pure bliss in every bite :-)

  6. Perfect snaps! indian nankhatai look super crunchy and soft all time.My favorite teatime cookies always.

  7. Absolute delish!!! Just redirected to your page n found few yummy dishes here!!! Great... Happy to connect you :)

    Visit me @ www.cookingwithsj.com

  8. Awesome taste and super easy procedure...Thanks a lot for the recipe.

  9. Awesome taste and super easy method....using the basic things available in every kitchen..

  10. Thank you for posting so nice recipe

  11. I like your recipe using gram flour thanks

  12. Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as much info as I can at the moment. Thanks for sharing.

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  13. I Love your beautiful stories, stunning photographs and mouthwatering creative recipes! Thanks for sharing Great recipe ideas. I love this article. It’s a really great article. Thanks for sharing..!!

  14. Welcome back . Wonderful write up and great pics . this was my take on Nan Khatai - http://www.pikturenama.com/nan-khatai-recipe/ Let me know how you like it