Monday, 1 September 2014

Nankhatai/Indian Cookies (Eggless)

I am a deep lover of Nan Khatais and today I tried the recipe of one of my talented blogger friends Ruchi Airen and it turned out to be scrumptious. Ruchi and me got to know each other at Cal and I always love her all the posts because of their simplicity and energy level. Usually I used to bake the Nan Khatais only using plain flour, however Ruchi’s recipe had semolina and chick pea flour as well, which I found to be interesting and thought of giving a try.

Ruchi has explained her recipe very well which makes it easy to follow, which is the reason I have got the best of khasta nan khatais as per its name. My husband and I are very happy with the flavours and we’ve already bookmarked it for repetitions in future, and I am sure it will be ringing bells in my kitchen soon. Sharing this with you all too.

  • All purpose flour/Maida : 2 cups
  • Semolina/sooji : 1 cup
  • Chickpea flour/besan : 1/2 cup
  • Clarified butter/Ghee : 1 1/2 - 2 cups (may vary to knead the dough)
  • Sugar : 1 1/2 cups (powdered)
  • Elaichi powder : to granish
  • Pistachios (coarsely Pounded) to garnish
  • Mix all purpose flour, Semolina, besan and sugar together.
  • Add ghee to the dry mixture and try to knead the dough. Donot overwork with it otherwise the nankhatais won't be flaky.
  • Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
  • Now make small flat balls/ Pedas and place on baking sheet. Using a knife, cut a cross in the middle of each.
  • Press some elaichi powder and pistachios in the middle.
  • Rest the cookie balls in the refrigerator for another 15-20 minutes.
  • Bake at 190°C for 15-20 minutes (depending on the oven)
  • Completely cool on a wire rack and then store in an air tight container.
Link to the original recipe

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 
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Thanks and Happy Baking
Priyanka :)


  1. can i use vegetable oil instead of butter or ghee in this recipe

  2. Hey keep posting such good and meaningful articles.

  3. Nankhatai is one of my favorite sweet, we have world famous khalifa nan khatai here in Lahore. Thanks for sharing recipe with us, will be trying it at home.

  4. I read this article. I think You put a lot of effort to create this article. I appreciate your work.
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