Light and flaky Nankhatai recipe that is flavored with cardamom and vanilla. An egg-free Indian shortbread recipe that will just melt away in your mouth!
Does this recipe rings a bell? Nankhatai Recipe from your favorite bakery shop. Growing up, we had a famous bakery shop in our neighborhood and the aroma of their freshly baked bread, warm pies and pastries would fill the air.
The heavenly smell of cinnamon rolls, muffins and cookies would lure us into that shop.
The sight of all their baked delights made me drool, and my dad and I never left the bakery shop without buying nankhatais. Memories never fade…. feeling nostalgic. 😕
WONDERING WHAT DOES KHASTA MEAN?
Khasta is a term used for ‘light and flaky shortbread cookies,’ and this nankhatai/ shortbread or biscuits are –
- buttery,
- rich
- crisp
- crumbly and
- incredibly delicious!
The cookies aren’t too sweet and are perfect for any occasion!
SECRET TO A CRISPY NANKHATAI RECIPE!
This is a straightforward shortbread recipe that uses five basic ingredients that can be easily found in your pantry.
Additionally, it uses no baking soda and baking powder. Surprised and does this make you walk away from the recipe?
Please wait and learn the secret to this khasta Nankhatai recipe.
The secret is that no liquid/moisture is added to this Nankhati. No moisture means no water or milk.
The less the liquid in the cookies it easier for the liquid to evaporate during baking, hence producing crispier Nankhatai.
How to Make Nankhatai Recipe?
This is a super easy and fail proof Nankhatai Recipe that has been tested and tried many times in my kitchen. It requires no fancy ingredients or complicated steps.
It’s a one bowl recipe where we begin by creaming butter and sugar until light and fluffy. Combine the dry ingredients with sugar-butter mix and knead until forms a soft, pliable dough.
Shape the dough like logs. Wrap it well in a wax paper and chill the dough in the refrigerator for 30 minutes to an hour.
WHY CHILL THE COOKIE DOUGH?
The answer is simple –
Chilling the dough solidifies the fat (butter) in the cookies. So when we bake these chilled cookies, the solidified fat/butter takes time to melt, and during baking whatever steam is released it puffs up the dough, and the cookie spreads out less and becomes flaky.
And if we start baking the dough without chilling, the fat (butter) will melt right away resulting into spread out flat and greasy cookies.
Butter has a low melting temperature which allows the unchilled cookie to spread much more during baking resulting in falt cookies.
BAKING TIME!
Bake these goodies for 12- 15 minutes. Depending on the oven, cooking time may vary.
Unlike other cookies, nankhatais will not brown up, and when taken out of the oven, they will still be soft and gooey.
No worries, allow them to sit for 5-10 minutes on the counter and they will become firm. When completely cooled, store in an airtight container and enjoy with your evening tea!!
Do give this Nankhatai Recipe a try and if you happen to make it then leave a comment below. Would love to hear from you. 
If you have any questions I would be happy to answer them.
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Nan Khatai Recipe
Ingredients
FOR NANKHATAI
- 1.25 cup Maida (All purpose flour)
- 1/4 cup Sooji (Semolina)
- 3/4 cup Softened Unsalted butter
- 1/2 cup +1 tablespoon superfine Sugar
- 1 teaspoon Vanilla
GARNISHES
- 2 teaspoon Chopped pistachios to sprinkle on top
- A pinch of Cardamom Powder to sprinkle on top
Instructions
- Cream the softened butter and sugar in a bowl until light and fluffy.
- * Soften butter means that is still firm and holds its shape but forms a dent when pressed with a finger.
- Meanwhile combine flour sugar, sooji and vanilla essence in a large bowl.
- Combine wet and dry ingredients together and mix it well.
- Knead until it forms a soft pliable dough.
- Place the dough in the refrigerator for 30 minutes to an hour. (read the tips above)
- After the chill time, roll the dough into a big circle. Preheat oven at 350 degree F.
- One way is to use a cookie cutter and cut out the nan khatais.
- Nan khatais are ready.
- Other way and the original way to shape nan khatais is to take a small dough ball in your hand.
- Flatten and shape them.
- Place them on a baking tray.
- Using a knife, gently make a cross on all the nan khatais.
- A closer look.
- Sprinkle cardamom powder on all the khatais.
- Place them in the preheated oven.
- Bake for 12-15 minutes. See how the crosses will open up .
- Remove from oven and place on the counter and allow them to cool.
- THEY WILL STILL BE SOFT when you remove the tray from oven.
- No worries.. when allowed to sit for 5-10 minutes they will become firm.
- This is how it will look from the back.
- Light and flaky nan khatais are ready.
- As per one's taste sprinkle chopped nuts on top of nan khatais.
- When completely cooled, store it in an airtight container and enjoy!!
Nutrients
Recipe Notes
- Please do not cut back on butter for this recipe. Fat is the backbone of this recipe.
- After the nankhatais are shaped, put a cross on them as shown above. Why make a cut on cookies? It helps the cookies to expand during baking.
Kehul Kansara says
Hi Ruchi,
I am going to try this recipe soon. I will let you know my experience.
I would like to know the shelf life of this Nankhatai. For how long will be stay at room temperature.
Also the country I stay has a temperature of 25-32 degree C. And there is aircon system here. No fans.
I hope you I get my query resolve soon.
Thanks in advance.
Regards
Kehul
Ruchi says
Kehul, the shelf life for Nankhatai is 10 days at room temperature.
Happy Baking!
Vinay says
Can I try the same recipe using cooker and for the same time?
Ruchi says
I haven’t tried it myself but I am sure you can.
Neha says
Can I make the dough a day before and keep it in the fridge overnight; and shape and bake them the next day? Thanks!
Ruchi says
Of course, you can!
Neha says
Thanks!
Ruchi says
My pleasure. 🙂
Aparna says
Hi Ruchi,
I think your recipe is perfect. I followed everything Toto as mentioned including the chilling the dough. But after 14 mins of baking and cooling it later ; I haven’t gotten the flaky top though the bottoms have browned. Do you think I should put them back in the oven one more time ? Thanks
Ruchi says
Aparna, if the bottom part of Nankhatai has browned then they are cooked.
Are the cookies still soft and crumbly at present?
Aparna says
The bottoms were browned; although the nankhatais look hard, when you bite into it, one can feel the butter texture. I think I will need to make it one more time to perfect the texture 🙂
Ruchi says
Aparna, something is amiss here dear.
Did by any chance you added extra flour to the recipe?
Because if the bottom was brown then the upper crust should be crumbly and very flaky.
Matti says
Hello, I tried your recipe two times and something seems to be off can you please clarify:
1) do you seive the flour before you measure or do you just add it?
2) do you pat the measuring cup on the counter so that it’s a tightly packed flour or is it just loose
3) how do you know of the butter and sugar are creamed together well enough.. does it have to turn white instead of yellow? (I think that was my problem coz even though I made th balls and chilled it and then baked it, they spread).
4) also, when I add the flour and mix it, the dough does not come out clean like your pictures.. makes me think that I did not cream the butter and sugar enough).
Can you please clarify??
Thank you!!
Ruchi says
Hello, Matti
Sorry to hear that Nankhatai recipe didn’t turn out the way you had imagined. Below is my response to all your queries-
1. do you sieve the flour before you measure or do you just add it?
I haven’t sieved the flour. But you can surely do that.
2. do you pat the measuring cup on the counter so that it’s a tightly packed flour or is it just loose
The dough is loosely packed.
3. how do you know of the butter and sugar are creamed together well enough.. does it have to turn white instead of yellow? (I think that was my problem coz even though I made th balls and chilled it and then baked it, they spread).
It depends on how one is creaming the sugar-butter mixture. Manually vs machine – time will vary. It is creamed well when the butter-sugar mixture has almost doubled in volume and has a yellowish-white color. (pic 2 in the recipe) While making the balls did the dough feel grainy or smooth in your hands? If it was grainy then the sugar was not creamed well.
Spreading of cookies – If the dough was chilled then oven temperature could be the culprit.
4. 4) also, when I add the flour and mix it, the dough does not come out clean like your pictures.. makes me think that I did not cream the butter and sugar enough).
Was the dough sticky? If so, a light dusting of flour could have taken care of that.
I hope you give this recipe a try again with a more successful outcome next time. Feel free to email me if you have any further questions.
Yui says
My dough after making into pieces ..after placing in the oven completely spread around the pan didnt come like cookies .it tastes well but didnt come into shape😟.what is the reason help
Ruchi says
Yui, did you refrigerate the dough before baking?
Shobha D Rao says
I will be making the nankatais tomorrow. Pls.tell me the temperature and time required to bake them
Ruchi says
Bake @350 degree F for 12-15 minutes.
Shikha says
I followed the recipe exactly but they came out flat. They tasted really good and flaky but they were just flat
Ruchi says
Shikha, did you chill the dough before baking?
Shoba says
Hi Ruchi ! I am very confused with the measurements, I would like to use cup measurements and I don’t know how to measure the butter. I think one cup is equal to 250 grams, am I correct ? Please help. I love your recipes.
Ruchi says
Thank you, Shoba!
Yes, 1 cup equals 250 ml and 3/4 cup butter equals 12 tablespoons.
deena gandhi says
Hello – I am trying out the Nankhatai cookies but wanted to try using whole wheat for health reasons – have you every made them with whole wheat flour ? would it affect the texture of taste of it – thanks for your time
Ruchi says
Sorry, Deena I have not tried Nankhatai with wheat flour, so can’t comment on the end result.
Prabha says
Hi i love nankhatai I say in UK now and I miss nankhatai very much… I use your recipe only and it comes out best just love it…. I will try here as well…Here one of my friends is pregnant and she is carving for the nankhatai I want to give her but I don’t have the baking tray… Can i place the nankhatai’s on the oven rack only…?? Please help
Ruchi says
Thanks, Prabha for your feedback.
Happy to hear that you liked the nankhatai recipe. 🙂
You can layer your oven rack with foil. Lightly grease it with oil or butter to prevent sticking.
Place cookies on top of this greased foil and bake as directed.
Tracy says
I followed the recipe exactly and read the tips. They turned out perfectly and I am definitely going to make them again! Thank you!!
Ruchi says
Thanks, Tracy for your kind words. It really means a lot.
Glad to hear that you liked the recipe.
Keep experimenting and happy baking. 😍
Veda says
What will happen if we’ll add salt in it. Just a pinch
Ruchi says
A pinch of salt will not harm the recipe. Go ahead with it. 🙂
Debbie says
Hi Ruchi. I tried this recipe today and they came out perfect and delicious. This was my first try in making any kind of biscuits and I’m so glad it turned out so well. Although I had to bake them a little longer than the mentioned timing, but that’s maybe because of my oven. Thank you so much for the recipe.
Ruchi says
Pleasure is all mine, Debbie. 🙂
Thanks for sharing your wonderful feedback with me. 😍😍
Prash says
Hi Ruchi, I tried gluten free recipe and visually didn’t come out good and puffy though the taste is good..it came out flat. I will try my next batch with chilling the dough for better results. Follow your steps for better results. Do you have any gluten free recipe for naan khatai?
Ruchi says
Yes, chilling the dough will make a huge difference.
Unfortunately, at present I don’t have a nan-khatai recipe with gluten-free flour.
Sarita Takru says
You can make it with besan. Give it a shot.
Ruchi says
Thanks for the suggestion, will try that. 🙂
Numa says
Hii Ruchi,
While kneading the dough I put 2tblspn of cold milk.,is that my fault?? coz my nankhtai was not plufy nor crunch
Ruchi says
Yes, that’s the reason. For a crunchy/khasta Nankhatai no milk or water is added to this recipe.
Butter does the job here.
May I ask why did you add milk?
DEEPSI says
HI
My cookies got burnt from bottom, and after 18 min they were still wet from top, I kept it on 180 c for 18 min. My oven is Morphy richards 1500 watt. any temperature adjustments have to be done? plz reply
Ruchi says
Sorry to hear about that Deepsi.
Oven temperature is too high. I would suggest lower the temperature setting to 150 degree C and bake at the middle rack until done.
Jac says
Hi Ruchi.i tried out these today and these r good. After they r cooled. Can I keep them in fridge in an airtight container.. Because I need to serve this to someone after 4 days. Pls reply. Thanks in advance.
Ruchi says
Thanks Jac for trying the recipe. Glad you liked it.
They stay good at room temperature for 2 weeks. Have never refrigerated them.
Robin Griffith says
I have recently been introduced to Indian food by some coworkers. I love to bake, and thought it might be fun to add a new cookie to my usual favorites that I share with coworkers. These wee simple enough to make. Texture and flavor was good (not too sweet, which is a nice change). I baked for 15 minutes, and once cooled, they were firm, but not crispy like a shortbread cookie I am used to. Mine also did not brown on the bottom as much as your photo. Should I have baked longer? I baked on parchment paper, perhaps that was the reason? All in all, a nice addition to my recipe box.
Ruchi says
Thanks for sharing your experience with me Robin. I am glad that you liked the recipe.
I don’t think parchment paper was an issue. Every oven is different and cooking temperatures vary. Maybe try baking it a little longer but keep an eye on them.
Sonali says
Hi Ruchi
I tried this recipe which sounds simple for naive person like me! All went well except end… They are perfectly burnt! No one can eat? I preheated oven to 400 f. Was that the mistake? I am going to try again tmrw, just want to avoid same mistake again.. Feeling sad
Ruchi says
Yes that’s the mistake.
Sonali, the baking temperature is 350 degree F. Why did you bake @400 degree F?
Sonali says
Thanks Ruchi! I will go with 350 today. Silly q: should I preheat oven or directly turn on to 350 n put the tray?
Ruchi says
Please preheat oven @350 degree F for 10-15 minutes and then bake the cookies as directed.
Sonali says
Thank you Ruchi for Guida nice! This time I got it right.. N my kids loved it!
Ruchi says
Awesome Sonali!
Happy to hear that, if possible share some yummy pics with at [email protected]
Madhavi says
oh one more question
can I add chickpea flour? if yes then how much?
Ruchi says
I haven’t tried this recipe with chickpea flour. 🙂
Madhavi says
Hi nice to read all details you have given. I have tried nankhatai (diff. recipe) before and output wasnt good. so I started looking for recipes again and saw your blog.
I wan give a try ..please wish me luck.
I’d appreciate if you could clarify few of my doubts :
1. Do I have to mix the butter + sugar first (until it becomes light in color) and then other ingredients? If I do so what would go wrong?
2. Please confirm that we do not need to add any of these -> Salt, backing soda, backing powder.
3. How to confirm that nankhatai is backed and ready to take out of oven?
4. And stupid question 😀 when we say : fridge it’s not a freezer. right?
thanks in advance!!!
Ruchi says
Welcome to the blog Madhavi. Just follow the steps and you will get it right. All the best!!
Onto your questions –
1. Do I have to mix the butter + sugar first (until it becomes light in color) and then other ingredients? If I do so what would go wrong?
That’s not a required step but you can surely do that.
2. Please confirm that we do not need to add any of these -> Salt, backing soda, backing powder.
For this recipe, no.
3. How to confirm that nankhatai is backed and ready to take out of oven?
They will puff up the way it is shown in pic 18. Cracks will open and Nankhatai will have a khasta look.
4. And stupid question 😀 when we say : fridge it’s not a freezer. right?
Yes, 🙂 it’s your refrigerator not freezer.
Hope this answers your queries. Feel free to email me if you have any other questions.
Happy Baking!!
Archana says
hi ruchi
tried out nankhatai..i am happy with the end result..texture wise they look good also..but my mother says they are a bit hard..not much, just a tiny bit…just 2 points to tell you..i cut out amount of sugar..and i was not sure how to measure ghee in cups..i used 8 Tbsp ghee…because at that point the dough was soft and smooth..what can be done to get a soft nankhatai?..anyways thank you ruchi..the recipe is good and i am going to keep it..
Ruchi says
Thanks for trying the recipe Archana!
8 tablespoon ghee is less for this recipe. 3/4 cup butter or ghee equals 12 tablespoons. So that was comparatively less and that’s what resulted in dense nankhatais.
Aashi says
Hey Ruchi, do we need to grease the baking tray? and I am in US, so on which rack I should be placing the baking tray. I have a kenmore brand oven here.
Ruchi says
Yes, please grease the baking tray.
Place baking tray at the center rack and bake.
Hiral says
Hi Ruchi, thanks so much for the recipe:) I made nankhatai’s for this Diwali and they turned out delicious!
Ruchi says
Awesome!
Thanks for sharing your feedback with me. 🙂 Happy Diwali!!
Anju says
Hi is it ok if I do not add semolina to the recipe,then should I increase the whole wheat flour please do let me know
Ruchi says
Anju, have not tried Nankhatai with wheat flour, so can’t comment on the end result. And semolina is added for extra crunch. Hope that helps!
Sana Khan says
Hello Ma’am, Thank you so much for the recipe. I just had a question that why is my batter too sticky and not a little firm like yours before putting in the fridge? My butter was at room temperature (not melted, not very hard) but the dough is too sticky to handle. I have put the batter in the fridge and i am hoping that it might solidify a bit in there. But why is it so different than your batter? Thank you once again!
Ruchi says
The only reason for sticky dough could be the butter. Dusting the dough with some extra flour could have solved the issue.
Uma Paramanand says
Hello Ruchi…..my grand daughter’s bday today. ..wanted to surprise her with nankhatais…..
But it was a total flop ! a disaster!!!
Dont know where I went wrong!
When I put them in thw oven, they were almost at room temp..Could that have been the mistake? I used ghee…not butter…and you did give an option.
New oven..
Morphy Richards….temp. at176°celsius.
Help!!!!
Ruchi says
Sorry to hear about that. Please walk me through what went wrong?
Did you chill the dough before baking?
Oven temperature looks good. For how long did you bake?
Christy says
I am trying your recipe as the result of reading a book with my boys, “Save Me a Seat”. There is a recipe in the back of the book for Naan Khatais which is very different, using almost no sugar (only 1 1/2 Tbsp) and using cumin & cumin seed. I chose your recipe because it seems it would be more of a cookie, but I’m wondering if the recipe using cumin would be because of originating from a different region? I may try both just to see the difference, but hoping you can give me insight as most of the recipes I searched all use cardamom, not cumin. And as much as I love cumin, I think of it as more of a savory spice.
Ruchi says
Yes, cumin is a savory spice.
Nankhatai is a combo of sugar and cardamom along with other ingredients. The recipe you are referring to must be savory cumin cookies. At times, puffed cumin cookies are referred to as cumin nankhatais. Hope this answers your query. 🙂
Priti says
Hi Ruchi! I attempted these last night, but they came out a little hard (after cooling), I think it maybe because I kept adding flour as I couldn’t get all the ingredients to a dough (it was way to soft!) or it could be because I used semi solidified ghee (does it have to be liquid ghee?)
Ruchi says
Priti please clarify what do you mean by – way to soft dough? Didn’t the dough bind well for you?
Soften butter is all you need for this recipe.
Adding extra dough will mess up the recipe.
Priti says
The dough did not bind, hence addition of more flour. I am planning on baking another batch this weekend 🙂
Ruchi says
Add soften butter and you should be good. Happy Baking!!
Keep me posted. 🙂
Priti says
Hi Ruchi, I re-attempted the nan khatai & it came out perfectly! I used soften ghee & kept the dough in the fridge for about 45 minutes prior to baking. All my family & friends loved it 🙂
Ruchi says
Thanks for trying Priti. Happy to hear that you got perfect results. 😍 😍
najia says
hey dear i followed the recipe exactly the way u told buy my naan khatai are firm but soft from inside. not crispy like the storebouught ones
Ruchi says
Najia, for how long did you bake the nankhatais for? They become firm once removed from oven.
Mahejabeen says
Hi Ruchi. I was wondering if i can sgape the nasn cookies first , then refrgerate them. After an hour put them.into the oven straight from the fridge. Will that be ok
Ruchi says
Oh yes, that’s absolutely fine. Go for it.
Rashmi says
Hi Ruchi,
Please let me know at what temp oven has to be pre-heated and temperature details for baking this sweet.
Ruchi says
Thanks for stopping by Rashmi. Oven temperature is mentioned in the recipe – “Preheat oven at 350 degree F”.
Happy Baking!
Shaza says
Hello ruchi can you tell me the measurment for powdered sugar ..and can i powder the sugar in the grinder and then add..if yes what will be the measurment fir this and one more thing shall i sieve the flour or let it be like that itself
Ruchi says
Shaza, please use superfine sugar. For superfine sugar, pulse/blend the granulated sugar for few seconds and it will become fine in texture.
Shifting the dry ingredients is not required but feel free to do so. There is no harm in that as it will aerate the dry ingredients.
Shaza says
Thanks a ton for your reply dear!!! And one more thing 1 – 1/4 cup of flour means one full cup and another 1/4 cup.. sorry for the silly question but I’m new into baking so that’s the reason I’m not sure …
Ruchi says
No it’s okay. It better to be sure before you begin. 🙂
It’s 1 and 1/4 cup. Happy Baking!
Sobha says
Hi
Is it possible to use self-raising flour instead of all purpose flour?
Ruchi says
Sobha, this recipe is made without leavening agent and self rising flour contains a leavening agent (baking powder). So, I wouldn’t recommend that.
Hina says
Hello, Can I try recipe without sugar? I have diabetics in family.
Ruchi says
Hina, I have not tried this recipe without sugar so can’t comment on the end result. Substituting it with any diabetic sugar like ‘sweet n low’ or ‘splenda’ may result into dense and not so flaky nankhatais. Hope this helps!
Muskaan says
Just made them. They are perfect and smells so good. Thanks so much Ruchi. You are the best and your step photography is bang on 😉 🙂
Ruchi says
Pleasure is all mine Muskaan. 🙂 Thanks for sharing your experience with me.
Rajni says
Greetings I am so delighted I found your blog. First I would just like to say kudos for a fantastic post and an all round interesting blog. Tried the nankhatai and turned very fluffy. Just loved the khatais. Mom in law happy, I am happy. Thanks Ruchi
Ruchi says
Thanks for you kind words Rajni. I am glad you and your mom-in-law liked the recipe. 🙂
Monica says
Hi Ruchi
I tried the recipe today, they turned out little flat though I kept the dough in the fridge for an hour. I have few questions about the recipe.
1.Should the dough be kept as whole in the fridge or like in your picture in step 6 ( 4 rolls wrapped in fax paper) ?. I kept the dough in 4 rolls , but by the time I rolled them and cut into circles, dough was soft again. I think thats the reason why my nan khatais came out flat.
Will it be better if I roll the dough flat like chapati first and then refrigerate it for an hour, so that when I cut the circles dough wont be soft?
2.What should be the thickness of each circle to get perfect nankhatai?
3.Do I need stand mixer for the kneading ? how long do I how to knead the dough?
Ruchi says
Sorry to hear about that Monica. Would love to help you here as this is my most tested and tried recipe.
1. If melted butter was added to nankhatais than they will go flat. Use soften butter. Please use soften butter (butter that is at room temperature and soft) not melted.
2. No you do not knead a stand mixer to knead the dough.
3. Logs will be easier to cut and shape.
4. The circle should a size of a golf ball appx. (1.6 inches round). Flatten the rounds, put a cross on top and bake.
Hope you will give this recipe a try with a more successful outcome next time. Thanks!
Monica says
Hi Ruchi
Thank you so much for replying. I really appreciate the efforts you take to reply each and every comment. Not many bloggers do that.. 🙂 It shows your dedication and passion for this..
Will definitely try this recipe again and again till I get it right. Just one more question, will it work better if I make the balls first and refrigerate them for an hour and then put them directly for baking?
Ruchi says
Thanks Monica!
Love your spirit. 🙂
Yes, shaping the dough balls and refrigerating would work just fine. Just before baking, make a’x’ on top and bake. Keep me posted.
Monica says
Hi Ruchi
It’s me again..:) tried nan khatai one more time..with some modifications..
1. I kept the dough in fridge for sometime and rolled them in balls and refrigerated again for sometime. Came out really nice.. but I think I should have made smaller balls.. got giant nan khatai.. didn’t get golden color on the back..
but it was flaky and crunchy.. loved it.
2. Also I skipped vanilla essence and instead of putting cardimom powder on top , I put it in the dough.
..worked perfect.thnx again
Ruchi says
That’s great Monica!! So glad that you tried the recipe again and got great results. 🙂
For a darker color, you can broil (500 degree F or above) the nankhatais for few seconds. Hope that helps!
Smitha says
Hi..Ruchi. ..really wanted to make this. Could you please tell me the measurements in grams. Thanks.
Ruchi says
Here you go –
155 grams of Maida (All purpose flour)
50 grams of Sooji (Semolina)
170 grams of Unsalted butter or Ghee (should be at room temperature not melted)
100 grams + 1 tablespoon superfine Sugar
1 teaspoon Vanilla
A pinch of Cardamom Powder to sprinkle on top
2 teaspoon Chopped pistachios to sprinkle on top
Happy Baking!!
pooja says
how will the nuts stick on nnkhatais after baking?
Ruchi says
Pooja, add a drop of ghee/melted butter to the nankhatais and immediately sprinkle nuts.
Once butter or ghee solidifies nuts will remain stuck to the nankhatais.
Tania says
Is it important to keep it in fridge for 30 to 1 hr? Can we skipt that?
Ruchi says
Yes it is important to refrigerate the dough. Chilling the dough solidifies the fat in the cookies which results into flaky cookies. So when chilled cookies are baked, the solidified fat takes time to melt and during baking whatever steam is released it puffs up the dough, and the cookie spreads out less and becomes flaky. And if baked without chilling, the fat will melts right away resulting into spread out flat and greasy cookies.
Renuka says
Hi, can i use coconut oil instead of butter or ghee
Ruchi says
Thanks for stopping by Renuks. Yes, you can substitute coconut oil for butter.
Manju lata says
Nice to read the recipe. Will try and let u know the results
Ruchi says
Sure, thanks!
Sweety says
Most loveable nankhatai
Ruchi says
Agree. 🙂
Melanie says
Hi Ruchi, I chose this well instructed recipe for my first Indian baking recipe, I also used ghee for the first time and thanks to your easy to follow instructions I have deliciously smelling cookies in my kitchen now! Thanks again I will try more of your recipes for sure!
Ruchi says
Melanie, I’m glad that you had success with my recipe! Thank you for trying the recipe and sharing your lovely feedback with me. It made my day. 🙂
simran says
Amazing recipe… Why don’t you sell your delicious Nankhatai or give others a cooking class teaching on http://www.naaniz.com. It is an online marketplace which caters all the needs of the buyer and seller.
Ruchi says
Thanks Simran, will definitely look into this.
St says
If I had to add powdered sugar what will be the measurement
Ruchi says
You may have to add double the quantity of sugar. Also, powdered sugar will give you chewier nankhatais.
Trisha says
Hi Ruchi, I made these yesterday.. my first! They turned out great, a little chewy, probably because I added less butter..but perfectly soft.. 😀 Thanks!!!
Ruchi says
Thanks for sharing your wonderful feedback with me. So glad that you liked the recipe. Yes, adding less butter results in dense nankhatais. Do you have some pics to share, if so please share some pics with me at my facebook wall – https://www.facebook.com/ruchiskitchen
Suparna says
Loved your recipe….a must try.Nankhatais hold such childhood memories!
Ruchi says
Thanks Suparna. 🙂
Judy says
Hi Ruchi, I tried the recipe again, and they spread into flat pancakes again. How do I prevent them from spreading?!
Ruchi says
Judy, as mentioned earlier – If melted butter is added to the cookie dough, cookies go flat. Use soften butter. Butter that is shown in the recipe is soften butter (the rest melted because of the summer heat). Please use soften butter (butter that is at room temperature and soft) not melted.
Judy says
I used butter from the fridge, the butter was not melted. Also I put the dough in the fridge for 25minutes. It feels like there was too much butter? my dough was very sticky and loose, it was not nice smooth like your picture, what does that mean?
Ruchi says
Judy, I can understand that you followed the recipe to the “T”. As stated earlier in all my comments – everything looks perfect except for butter. The chilled butter (straight from the fridge) yields the flattest cookie. Please keep it at room temperature until it is soft (butter is still firm and holds its shape but forms a dent when pressed with a finger).
Rizwana says
Can I skip vanilla essence? Does it make any difference
RK says
It’s fine, you can skip vanilla essence.
Saranya says
You haven’t said at what temperature these are to be baked?
RK says
Saranya,baking temperature is mentioned at the very start of the recipe. Bake them @ 350 degree F.
Shruti says
Thank you Ruchi for this fabulous recipe. I used your recipe for a cookie bake-off at work and everybody loved it!
RK says
Happy to hear that, glad you liked the recipe. Thanks for sharing your experience with me. 🙂
Moulya says
Hi Ruchi can you plz tell me for the flour n semolina meseaurment given here how much powdered sugar should be added
RK says
Moulya, it’s 1/2 cup + 1 tablespoon extra granulated sugar.
tanisha says
thanks ruchi..dey came out lovely..pics sharing on Facebook CAL group .
RK says
Thanks so much your trying the recipe and sharing your wonderful feedback and pics with me. Glad you liked the recipe. 🙂
tanisha says
hi ruchi..I chkd all other blogs.most of dem add baking powder or soda to nankhatis.. BT u haven’t.. pls clear dis..how will it rise..n another ques. is I like soft n mouth melting cookies not much crispy..could u help me
RK says
Tanisha, in this recipe butter will do the trick – help these nan khatais to rise. Follow the recipe and you will end up with softer and melt-in-the-mouth kind of texture. Bake for 12- 15 minutes, once out of the oven they will be soft and gooey – let them cool and they will become firm. Hope that answers your query!!
Judy says
Can I replace sugar with brown sugar? Will it work the same?
Also, what is the recommended ghee or butter, have you tried both ways and which tastes better?
RK says
Thanks for stopping by Judy!! Yes, you can use brown sugar. It will change the color of Nankhati though, but taste will remain the same. Butter tastes the best. 🙂
Judy says
Thanks for the reply ruchi! I’m going to try these tomorrow, I wanted to know do you use room temperature butter or melted butter?
the picture looks like melted butter but usually in baking butter isn’t melted.
RK says
Either one of them is fine. I have tried this recipe many times with ghee as well as soften butter (not melted). Results are the same. Happy Baking. 🙂
Judy says
Hi Ruchi, I tried the recipe. I used room temperature butter and some ghee as well, I cooled it in the fridge for an hour then put it I the oven. Within the first 5 minutes they turned to the proper shape how your picture shows and then in the next 5mins they completely fell flat even the x design on them was gone, it completely melted into flat cookies. I don’t know what went wrong maybe my gas oven is too strong? I noticed the mixture was very soft too.
RK says
Sorry to hear about that Judy! This is my fail proof recipe and has never disappointed me. Couple of things went wrong in this recipe.
1. Mixing of butter and ghee. Use either one of them. No where in the recipe it says mix both of them.
2. If melted butter is added to the cookie dough, cookies go flat. Use soften butter. Butter that is shown in the recipe is soften butter (the rest melted because of summer heat).
Hope that answers your query!! Feel free to email me if you have any more questions!!
Rajendra says
Can we use micro-wave? if yes, than how?
RK says
Thanks for stopping by!! Yes, you can use a microwave in convection mode. Place the tray in the center rack and bake @180 degree C (350 degree F). Please refer to the microwave instruction manual for more details.
hud says
Can I use olive oil instead of ghee??
RK says
Please use ghee or butter for this recipe. Olive oil will not give the same results.
Neeti says
I have been following your blog for quite a while now and tried many recipes. All of them were successful and came out perfect. You measurements are very precise and too the mark. Just finished making nankhatai and as you mentioned they are very flaky right now. Feeling so happy and accomplished. Another fab recipe from you. Your steps are a perfect guide to video cooking. You hardly miss a step….. so neat and well presented. Thanks Ruchi for making my life easier with simple and easy to follow steps.
RK says
Thank you for such a wonderful feedback, that’s so sweet of you. I am happy that you are finding my blog helpful. Keep checking back for more. 🙂
Shilpa says
Hi Ruchi,
Came accross your blog and gave a try for nankhatai.. Followed the recipe..however, the sugar I added didn’t melt and cookies even though came out good, taste like sugar cookies.. Should I have put sugar powder instead of granules?
P.S. cookies even with granular sugar, turned out really good.. Thanks for the recipe
RK says
Thanks for trying out the recipe, Shilpa. Sugar will not completely dissolve in nankhatai recipe. This is a low-moisture recipe and it will take a lot of heat to melt or dissolve sugar in the dough. In fact granulated sugar crystals add extra crunchiness to these nankhatais. If you don’t like the crunchiness in nankhatai then maybe next time you can churn the sugar in a mixer and add it to the dough. I hope that answers your questions!!
Sharmitha says
Ruchi I wait for your post, You always post something tempting. You recipes are so clean, neat, well presented and very well executed. I am tempted to try it. This one too was a success. Great taste and very crunchy.After matar kulcha, kurkuri bhindi and khaman this one is my fourth try and all were a success. Thank you.
RK says
Thank you Sharmitha for your wonderful feedback. Glad to learn that you are enjoying my blog! Keep checking back for more!!
Nileema says
Oh.. I so wish you lived nearby me and I could eat up everything you make, so delicious and photography make it even more delicious. Will surely try this one out and as mentioned no baking soda! Umm.. I am loving it! Thanks for taking the time out and posting your amazing recipe collection with simple instructions for people like me.
RK says
Thanks Nileema, that’s so sweet of you. Your comment made me smile from ear to ear. Glad to hear that you found something of your liking. Do give these Nankhatai a try and I am sure you will like it as much I do. 🙂