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Nan Khatai Recipe | Nankhatai Recipe | Easy Nankhatai | Eggless Indian Biscuit | Khasta Nankhatai

Updated: Jan 27

Here is an easy and very delicious Indian Biscuit Recipe called Nan Khatai. I love the way my sister-in-law makes them because they have some coconut in them and they have a lovely crunch in the middle & a delicate exterior. Plus they are super easy to make and take around 30 minutes start to finish! So if you haven't made anything this Diwali, give these biscuits a go! You'll be glad you did!!



Nan Khatai Recipe Prep Time: 30 minutes (Approx)

Makes 18-20 Biscuits

INGREDIENTS:

  • 100g or 1/2 Cup Ghee

  • 80g or 1/2 Cup Castor Sugar

  • 40g or 1/2 Cup Desiccated Coconut

  • 150g or 1 Cup Plain Flour

  • 1 Tbspn Semolina Coarse or Fine

  • 1/2 tsp Baking Powder

  • Pinch Baking Soda (Soda Bicarbonate)

  • 1/4 tsp Cardamom Powder


METHOD:


Mix the sugar and ghee with a whisk until it becomes light and creamy.


Put the remaining ingredients into the bowl and mix them in with a wooden spoon to combine them.


Preheat the oven to

Make balls about 1” big. Flatten very slightly. Traditionally, Nan Khatai are quite rounded.


Make a small ‘X’ with the end of a spoon or designs with a fork.


Bake at 200ºC until it’s slightly brown about 10-15 minutes until it is a light brown colour. Be sure to watch them so they don't brown too much.


Let them cool on the tray. They should be golden at the bottom too. This ensures that they are cooked and don’t have a raw taste when eating them.


Once cooled, you can place them in an airtight container. Enjoy



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