nankhatai recipe | nan khatai biscuits recipe | indian cookies recipe

45

nankhatai recipe | nan khatai biscuits recipe | indian cookies recipe with detailed photo and video recipe. basically a popular teatime shortbread biscuits prepared with all purpose flour (maida). it is an eggless sweet and savory cookie served with tea as snacks.
nan khatai biscuitsnankhatai recipe | nan khatai biscuits recipe | indian cookies recipe with step by step photo and video recipe. this simple cookie recipe is a fusion recipe from of dutch and persian to indian taste bud. even the name is a fusion of two words, with naan from persian language which means bread. and katai from afgan language which means biscuit. it is typically eaten as evening snacks, but has evolved to become popular diwali recipes too.

the history of nan khatai biscuits and its evolution to become a popular indian cookie is quite interesting. according to wiki, nankhatai was originated in surat during 16th century. initially it used to be soft bread cookie and was served for dutch spice traders in surat. however, due to the decline of trading with dutch, there wasn’t any takers for this soft bread cookie. gradually, to save business the soft breads were dried and sold for low cost. soon it became a popular biscuit recipe and nankhatai recipe was born.

nankhatai

besides, i would like to highlight few tips and tricks for nan khatai biscuits recipe. firstly, before adding the all purpose flour (maida), butter has to be beaten properly along with sugar till the mixture turns white. secondly, bake the cookies only till they start browning. at this stage it would be soft, but it would turn crunchy as it cools down. lastly, nankhatai can also be prepared with besan, whole wheat flour (atta) and also semolina (rava/sooji).

finally, i would like to highlight my other sweet recipes collection and eggless cake recipes collection. particularly, eggless chocolate cake, eggless cooker cake, eggless chocolate mouse, vanilla ice cream, eggless mug cake recipe. in addition do visit my other recipes collection like,

nankhatai or nan khatai biscuits video recipe:

recipe card for nankhatai or nan khatai biscuits:

4.7 from 7 reviews
nankhatai recipe | nan khatai biscuits recipe | indian cookies recipe
 
Prep time
Cook time
Total time
 
easy nankhatai recipe | nan khatai biscuits recipe | indian cookies recipe
Author:
Recipe type: sweet
Cuisine: indian
Serves: 14 Servings
Ingredients
  • ½ cup unsalted butter, at room temperature
  • ½ cup powdered sugar / confectioners sugar / icing sugar
  • 1 cup maida / plain flour / all-purpose flour
  • pinch of salt
  • 1 tbsp semolina / sooji / bombay rava
  • ¼ tsp baking soda / soda bicarbonate
  • ½ tsp cardamom powder / elaichi powder
  • 10 pistachios / pistas, finely chopped
Instructions ( 1 cup =255 ml)
  1. firstly, in a large mixing bowl take half cup of unsalted butter (at room temperature).
  2. furthermore, add half cup of powdered sugar.
  3. beat smooth using a hand blender or a whisk for 5 -10 minutes.
  4. make sure to beat till the butter or till it turns soft and fluffy.
  5. further add plain flour, salt, semolina and baking soda.
  6. furthermore, add cardamom powder (elaichi powder).
  7. mix well with the help of spatula.
  8. further, knead the dough and combine with your hand.
  9. do not over knead as maida will release gluten and turn chewy.
  10. make small balls and flatten with your hand.
  11. further, top with few chopped pistachios over nankhatai and press gently.
  12. place the tray into preheated oven. bake the cake at 180 degree celsius or 356 degree fahrenheit for 15 minutes. or till the biscuits start to turn slight golden on top.
  13. remove the tray and allow the cake to cool completely.
  14. once cooled completely, nankhatai turns crunchy and tasty.
  15. finally, serve nankhatai or store in airtight container when cooled completely.


how to make nankhatai or nan khatai biscuits with step by step photo recipe:

  1. firstly, in a large mixing bowl take half cup of unsalted butter (at room temperature). if you are using salted butter then avoid using salt in later stage.
    nankhatai
  2. furthermore, add half cup of powdered sugar. you can also use icing sugar / confectioners sugar for more rich crispiness as it do contain tiny traces of cornstarch.
    nankhatai
  3. beat smooth using a hand blender or a whisk for 5 -10 minutes.
    nankhatai
  4. make sure to beat till the butter or till it turns soft and fluffy.
    nan khatai biscuits
  5. further add 1 cup of plain flour.
    nan khatai biscuits
  6. also add salt.
    nan khatai biscuits
  7. furthermore, add 1 tbsp of semolina / bombay rava. rava gives nice texture and crunchiness to nankhatai.
    indian cookies
  8. additionally add baking soda. baking soda helps to make nankhatai fluffy.
    indian cookies
  9. furthermore, add cardamom powder (elaichi powder).
    indian cookies
  10. mix well with the help of spatula.
    indian cookies
  11. further, knead the dough and combine with your hand.
    indian cookies
  12. do not over knead as maida will release gluten and turn chewy.nankhatai
  13. make small balls and flatten with your hand.
    nankhatai
  14. further, top with few chopped pistachios over nankhatai and press gently.
    nankhatai
  15. place the tray into preheated oven. bake the cake at 180 degree celsius or 356 degree fahrenheit for 15 minutes. or till the biscuits start to turn slight golden on top.
    nankhatai
  16. remove the tray and allow the cake to cool completely. biscuits might be soft when its hot. it turns crunchy when cooled completely.
    nankhatai
  17. once cooled completely, nankhatai turns crunchy and tasty.
    nan khatai biscuits
  18. finally, serve nankhatai or store in airtight container when cooled completely.
    nankhatai


notes:

  • firstly, use butter at room temperature and blend till the butter and sugar powder turns soft and fluffy.
  • furthermore, maintain the proportion else nankhatai will not turn up great.
  • additionally, top up with almonds / raisins or nut of your choice.
  • finally, take off the nankhatai from baking oven once it start to turn golden brown.

RELATED ARTICLES


SUBSCRIBE TO OUR RECIPES

Get the latest recipes right in your inbox!!

45 COMMENTS

  1. I tried this recipe at home, and it turned out to be really tasty. Loved the texture of this sweet. Right amount of crunchiness. Cardamom takes the taste to a whole new level.

  2. I tried it this Diwali for the first time and it came out just perfect. Gonna try besan laddoos too. Love all your videos.

  3. U are doing grt job , I didn’t know about cooking at all ur recipe’s are so tempting that I feel like learning

  4. Very nice.short and sweet… i realluly like ur video on youtube. Very well summerised. No boring stuff..wish to see more from you

  5. wow nice biscuits..hi my friend how many times your fingers got burnt?///////// I am seeing the marks as well..
    Appreciate your time and interest in serving us variety stuff…

    Blessings!

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: