Nankhatai are popular shortbread biscuits usually served with hot tea. Nan means 'Bread' and khatai means 'biscuit' . Nan Khatai are delicious, crispy eggless cookies. Usually Nan Khatai are made with all purpose flour or maida, semolina, sugar and ghee. But they also taste very good with the combination of both wheat flour and maida. In earlier days, these Nankhatais' are made in an aluminum oven or cooker. Nowadays we make many varieties of cookies like chocolate chip cookies, almond cookies, mexican wedding cookies and much more. But this traditional NanKhatai are the most delicious out of all. Also other cookies are best served with milk but we can consume our Indian Cookies with hot tea/coffee!
Tips for making NanKhatai:
- Butter can be replaced by ghee. Butter should be soften at room temperature. If ghee, then it should be in semi-solid form.
- If you prefer to use ghee, you can use it directly instead of beating with sugar.
- No need to flatten the cookies. We can just place the rolled cookies in a tray.
- Baking time differ according to the brand/age of oven. So bake the cookies till they are light golden. Always the cookies get more color and crispness upon cooling.
- Allow the cookies to completely cool before serving or storing in air-tight containers.
You may also want to try:
- Mawa Cake is a delicious Iranian style eggless cake made basically with mawa (evaporated milk solids), flour, butter and sugar. It is a popular Parsi style cake.
- Iyengar Bakery Style Khara Biscuit, an Indian Savory Cookies served with hot tea / coffee, popular in Bakery Shops. Crunchy spicy cookies are a real treat to our taste buds!
- Eggless Tutti Frutti buns are a popular evening snack in many cake shops especially in Iyengar Bakery. The coconut with tutti frutti melt in the mouth making this sweet buns so delicious. Relish with Hot Tea/Coffee.
Recipe card for Whole Wheat NanKhatai | Nankhatai Indian Cookies:
Whole Wheat NanKhatai | Nankhatai Indian Cookies
Equipments Needed
- 1 Mixer Grinder
- 2 Mixing Bowl
- 1 Baking Tray
Servings: 20 cookies
Calories: 166kcal
Nan Khatai is best eggless indian cookies that are light, crunchy and delicious. Adding cardamom and pistachios makes these cookies really aromatic and crunchy. Nankhataiis a perfect homemade cookie for an evening snack along with hot tea. Learn here how to make this Nan Khatai with step by step pictures, instructions and video!
Print Recipe
Ingredients
- ½ Cup Wheat Flour 1 Cup - 250ml
- ½ Cup Maida (All Purpose Flour)
- 2 tablespoon Semolina (Sooji / Rava)
- ⅓ Cup Powdered Sugar
- ½ cup Butter or 1 stick butter at room temperature
- 1 Pinch Salt
- ½ teaspoon Baking Powder
- ¼ teaspoon Cardamom Powder
- 1 tablespoon Pistachios
Instructions
- Pre-heat the Oven at 350 degrees F.
- Take pistachios in a mixer jar. Coarsely grind the pistachios and keep it aside.1 tablespoon Pistachios
- In a mixing bowl, add wheat flour, maida semolina, salt, baking powder and give a good mix.½ Cup Wheat Flour, ½ Cup Maida (All Purpose Flour), 2 tablespoon Semolina (Sooji / Rava), 1 Pinch Salt, ½ teaspoon Baking Powder
- In another mixing bowl, take the butter and powdered sugar. Using a electric whisk or normal whisk, beat the butter and sugar till they are creamy.⅓ Cup Powdered Sugar, ½ cup Butter
- Add the dry ingredients and fold them together. Add cardamom powder and using the hand mix everything nicely and make it like a dough.¼ teaspoon Cardamom Powder
- Make small balls out of the cookie dough and place it in a baking tray lined with parchment paper.
- Using a bread knife, make a cross in each cookie and put a pinch of coarsely ground pistachios in each cookie.
- Place the baking tray in the middle rack of the oven and bake it for 20-22 minutes. Keep a watch on the cookie around 18 minutes to make sure the cookies are not overbaked or burnt. When the cookies are nicely golden brown, switch off the oven. Take out the tray and place it in a cooling rack and allow the cookies to cool down completely.
- Delicious and crunchy Whole Wheat Nankhatai is ready! Store the cookies in air-tight container and enjoy with hot tea / coffee.
Video
Nutritional Info
Nutrition Facts
Whole Wheat NanKhatai | Nankhatai Indian Cookies
Amount Per Serving (1 cookie)
Calories 166
Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 17g6%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
- Pre-heat the Oven at 350 degrees F.
- Take pistachios in a mixer jar.
- Coarsely grind the pistachios and keep it aside.
- In a mixing bowl, add wheat flour, maida semolina, salt, baking powder and give a good mix.
- In another mixing bowl, take the butter and powdered sugar.
- Using a electric whisk or normal whisk, beat the butter and sugar till they are creamy.
- Add the dry ingredients and fold them together.
- Add cardamom powder and using the hand mix everything nicely and make it like a dough.
- Make small balls out of the cookie dough and place it in a baking tray lined with parchment paper.
- Using a bread knife, make a cross in each cookie and put a pinch of coarsely ground pistachios in each cookie.
- Place the baking tray in the middle rack of the oven and bake it for 20-22 minutes. Keep a watch on the cookie around 18 minutes to make sure the cookies are not overbaked or burnt. When the cookies are nicely golden brown, switch off the oven. Take out the tray and place it in a cooling rack and allow the cookies to cool down completely.
- Delicious and crunchy Whole Wheat Nankhatai is ready! Store the cookies in air-tight container and enjoy with hot tea / coffee.
