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Nan Khatai - An Indian Cookie

For Day 2 Week 2 BM #36, here are some cookies which are very popular in bakeries across India. Each bakery has a different proportion of the ingredients and each of them proclaim to be the best. 

I have tried this combination of ingredients and have found them to be very addictive as my friends who got to taste them on new year's eve will vouch! This surely a keeper of a recipe.


Nan Khatai - An Indian Cookie

Ingredients - 

Maida / All Purpose Flour 2 cups
Sooji / Semolina / Bombay Rava 1/2 cup
Besan / Chick Pea Flour 1/4 cup
Baking Soda 1/4 tsp
Salt 1/4 tsp
Cardamom Powder 1 tsp
Sugar 1 1/2 cups (I used the fine granulated variety)
Butter 3/4 cups (at room temperature)
Yogurt 3 Tbsp
Crushed Pistachios for topping (Optional) as needed


Nan Khatai - An Indian Cookie

Method Of Preparation -

Whisk together flour, sooji, besan, salt, baking soda and cardamom powder in a mixing bowl.

In another bowl, beat softened butter, sugar and yogurt until it is light and fluffy.

Transfer the fluffy butter mixture into the flour mixture and knead into a moist dough.

Don't be tempted to add more butter/yogurt to make the dough into a cohesive mass. When a spoon full of dough is rubbed between the palms of your hands, it should result in a crack-less disc.

So make as many discs as the dough permits depending on the size. I made about 50 cookies approximately an inch in diameter.

Press the chopped pistachios (if using) on top of each of the cookie discs. 

Preheat the oven to 375 °F.

Arrange the discs on a parchment lined cookie tray about an inch apart as they tend to expand. I used about 4 cookie trays.

Bake for about 12-14 min until they turn light golden brown all over. [I tried to take them out at 12 min when the tops were slightly creamish but felt they were under cooked, so popped them back in the oven for a couple more minutes.]

Remove and upon cooling store in an air tight container.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Preparation Time 20 min + Baking Time 14 min 
Makes 50 cookies

9 comments

  1. Yummy cookies.super perfectly baked

     
  2. I have seen so many version of this cookie and always plan to do it but hasnt happened yet - yours look so pretty with the colorful pistacchios

     
  3. Jayashree Says:
  4. These are a favourite in my household.

     
  5. Perfectly baked cookies..

     
  6. This was a childhood favorite. They look great

     
  7. Srivalli Says:
  8. I love how beautifully these have cracked on top..looks so pretty..I love all versions of nankhatai..you can bring them on anytime.

     
  9. They looks just awesome! Beautiful shots and love the cracked top :)

     
  10. Pavani N Says:
  11. Perfectly baked nankhatai.. Love that cracked top.

     
  12. Suma Gandlur Says:
  13. I used to bake them in my initial baking days and haven't done in a while. Though not remember using besan.
    Nonetheless love your cookies with that crinkles.

     
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