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    Home » Nankhatai

    Published: Mar 31, 2021 · by Sree · This post may contain affiliate links · 4 Comments

    Nankhatai

    Jump to Recipe

    A simple, crunchy but crumbly, sweet, and slightly salty cookie from India. Simple shortbread style cookies from the Indian Cuisine. Pretty easy to make and a beginner baking recipe. Gets ready in about 15 minutes of baking time.

    These Indian shortbread cookies are simple, don't take too many ingredients - in fact, they are made with pantry staples.

    Orginal Publish Date: MAY 1, 2014. Edited and republished to make it user-friendly and fix formatting issues.

    Nan khatai
    Jump to:
    • Ingredients
    • Equipment Needed
    • Step By Step Instructions
    • A small back story
    • Inspiration For The Recipe
    • How to Store Nankhatai
    • Nankhatai

    I have already shared the Oatmeal Cookies which can be made festive and colors of the M & M's can be picked based on the colors of your choice.

    Ingredients

    • All-purpose flour or Maida
    • Granulated Sugar
    • Unsalted Butter softened
    • Ground Cardamom
    • Baking Soda
    • Salt

    Equipment Needed

    • Cookie Tray/Baking Tray
    • Large Mixing bowl
    • Hand mixer/Wire Whisk/Standalone mixer
    • Parchment Paper
    • Mortar & pestle
    • Measuring cups/spoons/weighing scale
    dry ingredients for making nan khatai -  all purpose flour, salt, baking soda, cardamom powder(shown inside the mortar & pestle).

    Step By Step Instructions

    Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.

    On a cookie tray, spread a baking sheet or parchment paper.

    Mix all-purpose flour, baking soda, salt, and ground cardamom in a small bowl using a small wire whisk.

    mixing dry ingredients

    In a large mixing bowl, mix together softened butter and sugar.

    mixing butter and sugar to make Indian short bread cookies

    Cream the butter and sugar till you cannot feel the sugar granules in the mixture. The time for this step depends on the size of the sugar granules.

    creaming butter and sugar to make nan khatai.
    Creaming Butter and Sugar

    Add the flour mixture to the butter-sugar mix.

    add flour to the creamed butter and sugar.

    Combine the flour mixture and the butter mixture using your hands to form a soft dough.

    mix everything together to form a soft dough.

    Make 20 balls out of the dough, each about 1 inch in diameter. Slightly flatten with your palm. Place the balls on the cookie sheet about 1.5 to 2 inches apart.

    soft dough for nan khatai divide into balls and placed on a balking tray.
    1. Bake the cookies for about 10-12 minutes. When they come out of the oven they will be a little soft but will harden on cooling.
    2. Cool on a wire rack.
    baked nan khatai cooling on a wire rack.

    A small back story

    When I had originally published this back in 2014, I was musing about how my dining table is always a mess. :). Raise your hand if you have had similar issues :).

    A small sneak peek of what my then little Sonshine did for a music project which we celebrated by making some NanKhatai. The project was inspired by this (if anyone is interested, the website also gives a template), and some of the pictures from the template were printed on card stock.

    Inspiration For The Recipe

    I was on the lookout for an authentic Nankhatai recipe just like the way my aunt made it while growing up and my friend Sandhya shared this recipe with me. The original recipe that Sandhya shared uses nutmeg. But as far as I remember, my aunt never used it. So, I omit nutmeg when I make it.

    How to Store Nankhatai

    As far as the shelf life goes, these cookies have never lasted for more than a week at home, so I can only say they definitely would last for at least a week in an air-tight container.

    Nan Khatai

    Nankhatai

    A simple, crunchy but crumbly, sweet and slightly salty cookie from India.
    Print Recipe Save Saved!
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 20 pieces
    Calories 125 kcal

    Ingredients
      

    • 1 Cup 125 gm All purpose flour or Maida
    • ½ Cup 100 gm Granulated Sugar
    • ½ Cup 1 Stick Unsalted Butter, softened
    • 1 tsp Ground Cardamom
    • ½ tsp Baking Soda
    • ¼ tsp Salt

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius.
    • On a cookie tray, spread a baking sheet or parchment paper.
    • Mix all-purpose flour, baking soda, salt, and ground cardamom in a small bowl using a small wire whisk.
    • If the sugar granules are big, powder them using your food processor or mixer-grinder. In a large mixing bowl, mix together softened butter and sugar.
    • Cream the butter and sugar till you cannot feel the sugar granules in the mixture. The time for this step depends on the size of the sugar granules.
    • Add the flour mixture to the butter-sugar mix.
    • Combine the flour mixture and the butter mixture using your hands to form a soft dough.
    • Make 20 balls out of the dough, each about 1 inch in diameter. Slightly flatten with your palm. Place the balls on the cookie sheet about 1.5 to 2 inches apart.
    • Bake the cookies for about 10-12 minutes. When they come out of the oven they will be a little soft, but will harden on cooling.
    • Cool on a wire rack.
    • Store in an air-tight cookie jar.
    « Wilted Spinach with Garlic
    Action Photography - Behind The Scenes »

    Reader Interactions

    Comments

    1. Gitanjali Mohan says

      October 14, 2016 at 8:45 pm

      Hi, this is the easiest and simplest recipe I found online for nankhatai. I recently started baking and wanted to bake nankhatai. Can I use caster sugar in place of granulated sugar? If yes, is the measurement same?

      Reply
      • Framed Recipes says

        October 15, 2016 at 6:04 pm

        I tried out these nankhatais with caster sugar (home made - made caster sugar by grinding granulated sugar). They came out really tasty and good. So, you can use caster sugar to make them. Please make sure that caster sugar that you use does not have any other additives. And to answer your question about measurement - 1/2 cup granulated sugar on grinding yields about 1/2 cup plus 2 tablespoon caster sugar. So adjust caster sugar quantity accordingly.

        Reply
    2. Deepti Anand says

      May 01, 2014 at 10:03 am

      Will definitely try this...n awesome art work!!! 🙂

      Reply
      • Framed Recipes says

        May 01, 2014 at 2:40 pm

        Sure, Let me know how it turned out for you. Will tell Sonshine about the art work. 🙂

        Reply

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