Nan Khatai Recipe (with Step by Step Photos)

Nan khatai is an authentic Indian sweet and savory eggless cookie that can be easily prepared at home. In its authentic recipe, ghee, maida, rava (sooji), gram flour (besan) and sugar are used but nowadays it is generally prepared without using gram flour and rava. In this recipe, we have not added gram flour but used rava as it gives crispy texture to cookie. In this step by step photo recipe of nan khatai, you will learn how to make this buttery cookie at home in just under 20 minutes.

Easy Nankhatai Cookies Recipe

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 18 cookies
1 cup + 2 tablespoons Maida (all purpose flour)
2 tablespoons Semolina (fine rava/sooji)
1/4 teaspoon Baking Soda
A pinch of Salt
1/2 cup Unsalted Butter (or ghee), at room temperature
1/2 cup Powdered Sugar (or little less)
1/4 teaspoon Green Cardamom Powder
1 tablespoons finely chopped Pistachio, for garnishing


  1. If you are using salted butter, do not add salt with dry ingredients in step-1. If you are using unsalted butter, add a pinch of salt with dry ingredients.
  2. Take butter out from refrigerator 30 minutes before starting step-1.
  3. You can also microwave the refrigerated butter for 5 seconds. Do not microwave for longer than 5 seconds to prevent it from melting completely as this recipe requires soft unmelted butter.
  4. If you are using ghee instead of butter, it should have semi solid consistency (grainy texture). It shold not be completely melted.


  1. step-1
    To powder the sugar, grind it in a small jar of a mixer grinder or a blender. Sieve (1 cup + 2 tablespoons) maida in a bowl, add 2 tablespoons semolina, 1/4 teaspoon baking soda and a pinch of salt.
  2. step-2
    Mix them with a spoon.
  3. step-3
    Take 1/2 cup butter or ghee and powdered sugar in another bowl.
  4. step-4
    Beat them using a wire whisk or hand mixer until smooth and soft. Add 1/4 teaspoon cardamom powder and beat again.
  5. step-5
    Add sieved dry ingredients (from step-1).
  6. step-6
    Mix well and make a dough using hand. If the dough looks very greasy, add 1-2 tablespoons more flour and mix well (don’t add too much flour).
  7. step-7
    Preheat oven to 350 degree Fahrenheit (180 degree Centigrade) for at least 10 minutes. Divide dough into 18 equal portions and make round shaped balls from it. Line a parchment pepper or an aluminum foil over baking tray. Take each ball and press a little between your palms to give it a patty like shape and place it over baking tray. If you want, you can make a criss-cross cut using a knife over top surface of each cookie. Top each one with a little bit of finely chopped pistachio and press gently with your finger. Keep enough space between each cookie because it will expand in size during baking.
  8. step-8
    Place baking tray in preheated oven and bake at 350 degree Fahrenheit (180 degree Centigrade) for around 15-18 minutes or until cookie starts to turn light golden in color. After 15-minutes, check the cookies and keep an eye on it while further cooking (every oven has different settings and it may little longer or shorter time)
  9. step-9
    Remove baking tray from oven and transfer cookies over cooling rack (or wire rack). Cookies will be soft at this time but they will turn crispy and hard (not rock hard) as they cooldown. Once at room temperature, they are ready to enjoy. Transfer them to an airtight container for storage and consume them within 2-weeks.

How to Make Nan Khatai without Oven (using a Pressure Cooker or a Pan):

  1. Take an aluminum pressure cooker or a heavy based deep pan.
  2. Fill the cooker with salt or sand till the 2-inches height.
  3. Put a stand over it.
  4. Heat the cooker over medium flame for 5-minutes.
  5. Put a nan-khatai plate over it in the cooker and close the lid (don’t forget to remove the gasket and whistle from the cooker lid). If you are using a pan, use the plate or any lid to cover it.
  6. Cook it for 15-minutes over low flame. Check the nan-khatai after 15 minutes and cook for few more minutes if required.
Tips and Variations:

  • Do not change the ratio of butter/ghee and all other ingredients. It is critical for crunchiness of the cookies.
  • To prevent the nan-khatai from turning flat, make sure that butter or ghee is not completely melted.
  • If dough is very soft in step-7 then keep it (covered) in refrigerator for around 10-15 minutes before making raw cookies.
  • You can use 1/2 cup whole-wheat flour and 1/2 cup maida instead of using 1 cup maida.
  • Do not forget to preheat oven for at least 10 minutes as right temperature is absolutely necessary for perfect baking.
  • Every oven has different settings and can take different time to cook so keep an eye on nankhatai after about 15-minutes of initial baking.
Taste:  Sweet and crunchy
Serving Ideas:  Serve eggless nan khatai with tea as afternoon/tea-time snack or with any savory snack like farsi puri or maida chakli or methi puri or namak para etc.

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May 30, 2018 by Fatiha

Thanks for the recipie, its really awsome i just had to add very little maida,

Thanks for sharing and keep up the good work.

May 29, 2018 by Neel
Hi, I tried this recipe yesterday and it was perfect! The texture and taste were just as I expected. Thanks! Only one thing though, The colour of the nan khatai turned out to be pale grey rather than golden brown. Was wondering what could have caused that. Only alteration I made to the recipe was to use self-raising flour tather than plain maida, since I didn’t have any maida. But I don’t think that should have caused the colour difference. Thanks, Neel

Response: Hello Neel, flour is not the issue. When you try this recipe next time, bake the nan khatai for few more minutes and don't forget to preheat the oven to get the perfect golden brown color.

May 27, 2018 by Bobby
Thank you so much. They were perfect.

Mar 26, 2018 by Zayana ismail
Do u hv any cooking or baking classes online

Response: Hi Zayana, we do not have online cooking classes.

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Mar 23, 2018 by Anonymous
Hi...the recipe was easy... Made for the first time...but the cookies turned to have cracks and sticky..what can be wrong?..thanks

Response: Cookies may get cracks if they are over cooked or dough is hard and dry.

Dec 04, 2017 by Mamta Mandal
Very tasty recipe it was too good, tried for the 1st time and it turned out awesome, thank you so much.

Dec 01, 2017 by pallavi
Thanks for sharing and explained it very well.

Oct 22, 2017 by Tania
Thank you so much for your response! I will definitely be making then today!! I forgot to ask does it have to be fine semolina? Last time my nankhatai biscuits were gritty but I did add besan? Maybe that's why? I didn't use your recipe though...I will do today!!

Response: Yes Tania, fine semolina is used in this recipe.

Oct 13, 2017 by Tania
Hello, I tried making this but when in the oven, it all spreaded out. It didn't look like the shape it was when I prepared it. What did I do wrong? Please help me. Thank you.

Response: It happens if the quantity of ghee or butter is more or the cookie tray is hot/warm when you put the raw cookies on them. If the quantity of ghee/butter is more or the dough is very soft, put the dough in refrigerator for at least 20 minutes before making cookies.

Sep 26, 2017 by Harvinder Kaur
Hello! I am so glad I found your site. I baked vanilla spong cake and nan khatai (both with little variations though). Cake was simply awesome. My query is regarding nan khatai. Since I was running short of maida, I added half cup of gram flour and 2 tbsp of wheat flour to half cup of maida. Rest ingredients being the same. The result was super tasty "cookies".Yes, their texture was of cookies, chewy n soft and not crunchy. Please correct me as to where I went wrong. Many thanks in advance and please keep posting such easy and tasty recipes.

Response: Thank you Harvinder for trying the recipes. The reason behind the soft cookies is the excess amount of gram flour.

Sep 09, 2017 by jayati khatri
Nice recipe, I made it today. Perfect.....thanks for sharing with us.

Aug 29, 2017 by Shazia
Nankhatia come out excellent... great recipe to keep in my recipe book.. thanks for sharing it.

Aug 29, 2017 by Shazia
How much do we have to beat ghee and sugar. As ur pic shows it has turned little thick... where as when I started beating ghee n sugar it got soft n fluffy but little runny like ribbon nankhatai is in oven and i am keeping my fingers crossed.

Response: Hello Shazia, the mixture will be runny in the starting but after beating it for few minutes, it will turn soft and fluffy.

Aug 12, 2017 by Remya
Superb recipe...made it today...came out really kids enjoyed every bite of it...

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Jul 14, 2017 by Sunita
I tried the cooker method. I preheated the cooker but my nankhatais were soft on top and raw from inside when I broke it while the base turned dark brown and bitter.
I turned the sides and baked for some more time. Yet the inside didn't get baked completely. It was a disaster.

Response: Hello Sunita, sorry to hear that this recipe didn't work for you. Nankhatai remains uncooked from inside if the cooker is not thick enough or the flame is too high. Nankhatai stay soft after baking but once they cool down they will turn hard. When the color changes from white to light brown it means they are baked perfectly.

Jun 21, 2017 by Sangita Pawar
Awesome recipe. I tried it today. As it was my trial, i sustituted butter with Vanaspati ghee. I took 20 minutes exactly for baking in microwave. Nankhatai was so light n crispy... I am very happy. Thanks for such nice recipe. Keep on posting delicious recipes

May 05, 2017 by Khanita
Today i made this cookies came out really very yummy n so tasty everyone liked at home..but one thing why was my cookie colour was white not brown like yours?

Response: Hello Khanita, bake it for few more minutes (3-4 min.) to get the brown colour.

Apr 25, 2017 by Abeera Mehmood
I used granualted cane sugar and still it came out superb. Thanks.

Apr 17, 2017 by Divya kamath
I made them today....Was very tensed as it's my first time. But they came out really tasty and crunchy.

Apr 09, 2017 by aazea
I made it in pan.

Mar 23, 2017 by Nipa Doshi
Thank you for the amazing recipe! They turned out to be super delish.
Also, I made a little change in the recipe by adding 1tbsp of chickpeas flour instead of 2 tbsp of all purpose flour. It worked out really well :)

Keep up the good work & keep posting such amazing recipe!

Jan 24, 2017 by Aliya
What will happen if I use both ghee and butter in equal quantity?

Response: Hello Aliya, I am not able to give you the answer as I have never tried nan khatai using both ghee and butter at the same time.

Jan 17, 2017 by Rashmi
I tried just now. 5 stars for the recipe, 2 stars for my outcome :(
Taste and texture was perfect only they got burnt at the bottom before I could realise (within 13 mins of baking). Oven was preheated @180 for 10 minutes, moulds placed on a tray lined with aluminium foil.
Next time I may need to try at 170 degree. Any inputs?

Jan 10, 2017 by Anindita Laha
I made this today but I made one little variation, I substituted baking powder with baking soda since I didn't have the soda at hand, the cookies came out sweet and crunchy but sadly they had a bitter after taste. This makes me so sad, could you please tell me what proportion of baking powder can be used for soda, if it can be used at all. Thank you.

Response: Thank you Anindita for trying the recipe. The reason behind bitter taste is the excess amount of baking powder. Don't add baking powder instead of baking soda in this recipe. If baking soda is not available, just skip it.

Dec 15, 2016 by Komal
Thank you for recipe... came out superb and delicious.. My little one loves them..

Nov 21, 2016 by Asha Mishra
Though it's a nice and easy recipe, for me it didn't come out well, it got spread too much that it touched each other. :( I am a bit disappointed with my efforts.

Response: Hello Asha, it happens when the amount of ghee/butter is more compared to the flour. When you try this next time, if the dough mixture is very greasy, add extra 1-2 tablespoons flour and mix well (don't add too much flour) before maikng the cookies.

Nov 01, 2016 by amrita
Amazing recipe nan khatai came out very well!!

Sep 14, 2016 by Sweta
I made it, it came out super good.

Sep 07, 2016 by Deepti
Really nice, it was made out of this ease ....really tastes yum yum.

Response: Thank you Deepti for trying the recipe.

Aug 30, 2016 by Rafiya Sayed Khan
Hi, perfect nankhatai. Kids liked them very much. Keep up the good work.

Response: Thank you Rafiya for trying the recipe. Glad to hear that your kid's liked it.

Aug 20, 2016 by LEKHA
Yummy recipe, before trying I have a quick question. Ghee measurement 1/2 cup is melted or the semisolid (like sand) and also the sugar has to measured when it's powered? TIA.

Response: Hello Lekha, ghee should be in semisolid consistency (not melted) while making the dough, and 1/2 cup powdered sugar (measure the powder of sugar) is used.

Jul 28, 2016 by Humera
Hi...every time I try the cookie it always becoming flat...even if I refrigerate the dough for 20 mins. I am getting the same..even am adding everything in the same proportion. ....May I know the reason.

Response: Hello Humera, the main reasons behind the flat cookie are- 1. the amount of ghee/butter is more compared to flour, 2. oven is not preheated properly, 3. if the raw ccokies are placed on warm baking tray. When you try this next time, add little less butter/ghee. I hope this will help you.

Jun 19, 2016 by Shabrin Taj
Can I use only whole wheat flour instead of maida?

Response: Yes, you can use whole wheat flour (chapati aatta) instead of maida in this recipe. However, the whole wheat flour cookies will be little dense compared to maida cookies.

Jun 19, 2016 by Yashashree
Awesome recipe....Cookies were very tasty..Thanks a lot for this recipe...

Jun 15, 2016 by Neeta
Tried the cookies. They are delicious to taste but they turned out a bit hard than the usual cookies found in market. Also they did increase in size but got flattened. Kindly advise how to improve this.

Response: Thank you Neeta for trying the recipe. Cookies turn hard when the flour is added more or the baking soda is old (expired).
To get the same market style taste and texture of cookies, we have to use dalda (vegetable shortening) instead of using butter and I don't recommend to use dalda.
When you try this next time, keep the mixture in refrigerator for at least 20-minutes before making the cookies to prevent them from turning flat.
I hope this will help you.

Jun 15, 2016 by Ananya
Love the recipe. Just want to know one think can I use oil in place of butter/ghee? If yes then what is the ratio?

Response: Hello Ananya, I am sorry I have no idea about this as I have never tried to make cookies with oil.

May 28, 2016 by Snehal
I read your receipes. It is best.
Sir, I have small gruh udhyog and I want to start nankhatai as small stage but I have no oven. So advise me which oven is best for me in lowest price so I can started this as small stage.

Response: Hello Snehal, sorry for the late reply. If you want to use oven only for all types of baking, choose OTG oven. If you want to use the oven for food cooking and re-heating, choose Microwave oven. If you want to use oven for food cooking, re-heating and baking, choose Microwave oven with Convection mode.
For baking purpose, OTG oven is the best compared to Microwave-Convection Mode as OTG is cheaper and best for baking. You can buy the Bajaj brand or Morphy Richards brand OTG, which are easily available in the market and good for baking.
I hope this will help you. If you have any further queries, feel free to ask.

May 11, 2016 by Shefali
How can we bake them without using oven?

Response: Hello Shefali, you can bake them in pressure cooker as we bake the cake in an aluminum pressure cooker/ a heavy based deep pan.
1. Fill the cooker with salt or sand till the 2-inches height.
2. Put a stand over it.
3. Heat it over medium flame for 5-minutes.
4. Place a nan-khatai plate over it and close the lid (don't forget to remove the gasket and whistle from the cooker lid).
5. Cook for 15-minutes over low flame. Check the nan-khatai after 15 minutes and cook for few more minutes if required.

May 03, 2016 by Seema
How to make Naan khatam in LG grill microwave. And at what temp?

Response: Hi Seema, first set the microwave in convection mode and pre-heat for 10-12 minutes at 180C. Bake at the same time and for same temperature given in this recipe. Time may vary a little bit so keep an eye on nana khatai after 12-15 minutes. Use the metal rack comes with the convection microwave to bake the cookies.

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May 02, 2016 by jia
Awesome recipe...10 out of 10

Apr 12, 2016 by Maria
Excellent, delicious tried the cookies and well displayed, step by step, Sarita. Have to check the cookies and the middle shelf is good for baking. Th temperature can be lowered half way to 160 centigrade.

Will try self raising flour today and let you know the results.

Apr 09, 2016 by Fatima
Hi, your recipe sounds easy. I am excited 2 try it. Just a quick question. Is it ok to mix dough in mixer? Thanx.

Response: Hi Fatima, you can use the mixer to mix all the ingredients.

Mar 22, 2016 by Miriam
Tried this recipe yesterday. The biscuits were delicious and loved by everyone.

Mar 21, 2016 by Miriam
Tried this recipe today. Great taste and enjoyed by everyone.

Mar 17, 2016 by Kamini prajapati
Its easy display step but I have a microwave convection, at how many degree can we bake nan khatai? Which stand is used for nan khatai in convection?

Response: Hi Kamini, first set the microwave in convection mode and pre heat for 10-12 minutes. Bake at the same time and for same temperature given in this recipe. Time may vary a little bit so keep an eye on nana khatai after 12 minutes. Use the metal rack comes with the convection microwave to bake the cookies.

Mar 09, 2016 by Mehrin chowdhury
Hi, this is a wonderful recipe. Could you pls give the recipe of the salted biscuits which we generally have with tea?

Response: Hi Mehrin, we will definitely try to post the salted biscuit recipe.

Dec 08, 2015 by Rashi
Thanks for the delicious recipe. The taste of the nan khatai was really good. I have followed your recipe but my nankhatai became flat and looking like big cookies what should I do? Please tell me.

Response: Thank you Rashi for trying the recipe. The main reason behind flat nana khatai is either the amount of butter (or ghee) is more or the melted butter is too soft (sometimes it happens in hot weather).
When you make it next time, 1. add 1-tablespoon less butter and 2. after preparing the dough, cover it with a plastic wrap and place in the refrigerator for 20 minutes and then make nan khatai from it.

Dec 03, 2015 by Shrilaja

I don't have an Oven but I have a microwave oven. How to make the same in microwave?

Response: Hi Shrilaja, you can not make cookies in normal microwave but if you have convection mode in microwave then you can prepare it by cooking nanakhatai in convection mode.

Dec 02, 2015 by Khushboo Jain
Great recipe! I just had a simple doubt regarding my oven. I use OTG 28 liters and in its instruction manual its mentioned that only lower heating element is fit for cookies but i wanted to know if both the upper and lower heating element will give better results or I should bake only the lower part as instructed in the manual (for cookies ) ?

Response: Hi Khushboo, you should follow the instructions given on the manuals of your oven to bake cookies properly.

Nov 30, 2015 by Poonam
If using microwave convection mode bake it for 20 mins.

Nov 09, 2015 by Rambha
I made this with ghee instead of butter. It came really well. Thank you for this incredibly simple recipe.

Response: Thank you Rambha for trying the recipe.

Jul 16, 2015 by Shri
Great recipe! Followed your recipe exactly as mentioned. Turned out to be perfect nankhatai.
Thank you :)

Response: Thank you Shri for trying the recipe.

Jun 17, 2015 by Ashika
Thanks for sharing this recipe. This is my husband’s favorite cookie. I must try it. I am excited to try. Hope it turns well. Will update you once I try. :)

Response: Best of Luck Ashika for the cookies. I would love to hear the feedback.

Jun 16, 2015 by Shuchi
Nice recipe. I have 28 liters OTG so could you please tell me should I go for the same temperature you mentioned or at low like 170 degree Celsius as I am new in baking. If we bake it on 170 degree Celsius what may be the result?

Response: Hi Shuchi, every oven has different settings and so takes different time to bake the cookies. No need to bake it at lower temperature.
Bake at 180 degrees in preheated oven and check the cookies after 15 minutes and then bake it more if required.

Jun 11, 2015 by Sarita Angadi
Thanks for the recipe. The taste was awesome. I need a small clarification. I did everything as per your instructions. While baking i greased the borosil glass plate with ghee and baked the cookies on it. Even though i let it cool for more than half an hour after baking the cookies got stuck to the plate and came out in pieces. I have a basic model Onida oven and i baked it for 3-4 minutes till it turned out light brown. Can you please tell me where did i go wrong?

Response: Hi Sarita, thanks for trying the recipe. Did you bake the cookies only for 3-4 minutes? Did you use microwave oven? This recipe uses regular oven (not microwave) and it usually takes around 15-23 minutes depending on the size of oven.

To prevent cookies from sticking to the baking tray, follow the steps mentioned below.
1.Spread aluminum foil or parchment paper over baking tray or grease the tray with ghee/butter.
2.After removing baking tray from oven, transfer baked cookies over cooling rack (or any wired mesh or any other plate) using a spatula and then let it cool for half an hour. Do not keep cookies over hot baking tray after baking.