Nan-khatai biscuits (Indian shortbread cookies)

Holi, the colorful Indian festival is on its way very very soon and these super rose and elaichi (cardamom) flavored melt-in mouth cookies would be great to make for family and friends coming home on the long festive weekend ahead, don’t you think! I will post more recipes soon for you guys especially for this festival.

You’re most welcome! πŸ™‚



Nan-khatai’s to me bring back many childhood memories. I remember as a kid, me and my sister used to visit our ancestral home in old-Delhi with our parents and every time on our way back and forth we would buy a pack of these from the local street vendors, and go munching all the way. We still continue to do so! πŸ˜›

Crispy, crunchy, sugary baked bites are easily available on the streets in many parts of Delhi now. The flavor they get due to baking on charcoal makes them more authentic. Usually loaded with extra sugar, you cannot have them too much (unless you are very fond of sugar!). I wonder how we used to dump them in our mouth one after the other as a kid and the sugar was never a worry! πŸ˜‰

I adapted thisΒ recipe from a wonderful baker Anjana from her website –Β At the corner of Happy and Harried. (I really missed adding this link! Complete due credits to her for this recipe!)


The cookies we make at home are little different versions (from the market available ones) filled with rose, cardamom and pistachios.

I made about 60-70 cookies with the below quantities. You will need-


2 cups -all purpose flour (maida)

2 cups – gram flour (besan)

Β½ cup semolina (sooji)

Β½ cup pistachios – chopped

2 cups powdered sugar

2 cups butter or ghee

1 tsp cardamom powder

2 tsp rose water

1 tsp baking soda

2 tsp baking powder

Β½ glass milk at room temp


  1. Sieve together the dry ingredients – all flour (maida, besan, sooji) baking soda baking powder and cardamom.
  2. In another bowl, beat the sugar and the butter/ghee till pale and fluffy. Add the rose water and mix.
  3. Now add half the dry batter into the wet and mix well. Pour the milk in parts; keep on mixing till a batter consistency is achieved and till you are ready to roll.
  4. Preheat your oven to 200 deg C.
  5. Line your tray with parchment paper. Scoop out the batter and roll it with your hands. Take some chopped pistachios and press them a little onto the cookie from the top.
  6. Place these at a distance on the tray and bake for 15 mins at 180 deg C.
  7. Cool them on a cooling rack after done and relish with the evening tea with your family. πŸ™‚ πŸ™‚


I am sure your family would love these and be proud of you when they taste it! πŸ˜€ πŸ˜€

Have a great week ahead and takecare!


6 thoughts on “Nan-khatai biscuits (Indian shortbread cookies)

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