Nan khatai

By: Manjula Jain

October 30, 2023

Serving : 6 people
Total Time :30 minutes

Rate this recipe:

4.25 from 4 votes

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Nan khatai

Nan khatai is an egg-less light and crispy biscuit snack that's perfect to serve with tea or coffee.

Nan Khatai

Ingredients

  • 1/3 cup all purpose flour plain flour or maida
  • 1/3 cup fine sooji samolina
  • 1/8 tsp baking soda
  • 1/4 tsp cardamom coarsely ground ilaichi
  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 1 tbsp almond sliced
  • 1 tbsp pistachio sliced

Instructions

  • Pre heat the oven to 375 degree.
  • In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
  • Let the butter come to the room temperature (butter should be soft not melted)
  • Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
  • Add the flour mix to butter and sugar mixture and knead them together to make smooth dough. Divide the dough into about 24 equal parts and make them into balls. Press each ball between your palms lightly; every piece should be about 3/4" in thickness.
  • With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
  • Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
  • After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

Notes

Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.
Serve them with hot cup of chai.
Enjoy!
Nan Khatai

Nan khatai

Nan khatai is an egg-less light and crispy biscuit snack that's perfect to serve with tea or coffee.
4.25 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian
Servings 6 people

Ingredients
  

  • 1/3 cup all purpose flour plain flour or maida
  • 1/3 cup fine sooji samolina
  • 1/8 tsp baking soda
  • 1/4 tsp cardamom coarsely ground ilaichi
  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 1 tbsp almond sliced
  • 1 tbsp pistachio sliced

Instructions
 

  • Pre heat the oven to 375 degree.
  • In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
  • Let the butter come to the room temperature (butter should be soft not melted)
  • Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
  • Add the flour mix to butter and sugar mixture and knead them together to make smooth dough. Divide the dough into about 24 equal parts and make them into balls. Press each ball between your palms lightly; every piece should be about 3/4" in thickness.
  • With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
  • Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
  • After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

Notes

Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.
Serve them with hot cup of chai.
Enjoy!
Keyword Biscuit, Cookies, Eggless, Kid Friendly, Tea Time Snack
Tried this recipe?Let us know how it was!

Comments

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    Didina
    April 23, 2020 at 5:48 am

    Hi Manjula, can I use polenta flour in place of sooji in this recipe?
    Also in the ingredients you have forgotten to put the besan (1/2 cup I believe).
    Thank you, Didina

    Pratiksha
    April 17, 2020 at 1:02 am

    I tried this.. cooked well.. but bitter in taste. Can a
    You help me why? And can these bitter cookies be rectified?

      Manjula Jain
      April 18, 2020 at 12:27 am

      Prathksha, I just don’t understand how Nan Khatai can be bitter, did you modify the ingredients.

    Nehla
    December 15, 2018 at 9:17 pm

    3 stars
    In ingredients you didnt mention about gramflour but in method its written to add gramflour so how much quantity of gramflour to be added.

      Jayashree purnaprasad
      April 9, 2020 at 2:00 pm

      CanI use brown sugar instead of regular white sugar?

        Manjula Jain
        April 9, 2020 at 7:13 pm

        Jayshree, I have never tried, if you try let me know how it was

    Didina
    March 31, 2017 at 7:57 am

    Dear Manjula,
    I have not tried this recipe yet and I know it doesn’t need eggs, but I wanted to tell you I have tried a good substitute for egg yolk in pastries, here is the recipe https://www.google.it/search?client=ms-android-om-lge&site=webhp&ei=_WzeWITLK8ftaKzkqOgD&q=vegan+egg+yolk+sub&oq=vegan+egg+yolk+sub&gs_l=mobile-gws-serp.12..0i19k1l2.1307.2580.0.3604.2.2.0.1.1.0.291.497.2-2.2.0….0…1c.1.64.mobile-gws-serp..0.2.232…41.l4adhqJC8do (sorry I don’t know how to link). I tried it in a shortbread cookie and it worked! It can be made gluten free easily by swapping ap flour for rice or sorghum flour.
    Best wishes, Didi

    Sweety
    November 2, 2016 at 10:04 am

    Madam how much 1/3 cup plz tell

    Muskaan Chugeja
    September 12, 2015 at 3:55 am

    Will Nan Khatai bake in an OTG Oven and my mixture of Nan Khatai is wet how can I bake it or dry it.
    My tray of oven has lost can I bake it on grill.Pls HELP

      sandhya
      April 2, 2020 at 11:17 am

      What is the quantity of gram flour? Not mentioned in the ingredients section.

    Tanu
    May 20, 2015 at 8:54 pm

    Hi Manjula Aunty
    I love your recipes and try them and my family loves the dishes.
    I tried nan khatai but unfortunately all cookies came flat and were mixed in each other as liquid. Can you please suggest what might have gone wrong?

    Thanks

      Manjula Jain
      May 21, 2015 at 1:54 am

      Tanu, did you add too much butter, please check the ingredients again

    Judith
    January 15, 2015 at 3:54 am

    I reduced the sugar a bit & substituted the butter for regular vegetable oil. I made sure my dough was a little crumbly (similar to that of a tart dough) but could easily be smoothed into balls – the biscuits came out fab!

    Jyotsna
    July 31, 2014 at 7:50 am

    Hello Manjula Ji,
    I have tried nan khatai first time and it turned out very delicious…..I want to ask is it necessary to use unsalted butter or desi ghee……can we use amul butter for it?
    Please advice.
    Regards,

    sunita tripathi
    March 2, 2014 at 3:16 am

    Manjulaji

    Thanks to people like you that even amateur cooks like me are able to try out different recipes to the delight of my husband and kids. Keep up the good work..regards sunita5Z

    ramya
    January 24, 2014 at 2:17 am

    hi
    I want to the exact measurements in baking in general what does 3/4 cup means in terms of gms or ml. I have recently purchased an oven but unable to use since I am getting the replies from any of the blogs I went through to start baking . btw I have measuring cups which is in ml/cc not gms so does it mean I need to buy a weighing scale too. I am placed abroad/pl reply

      Manjula Jain
      January 24, 2014 at 12:54 pm

      Ramya,
      Sorry but it will be good idea to buy measuring cups.

        Sapna
        October 14, 2019 at 5:29 am

        5 stars
        I been trying same recepie every Diwali from 2016 and it’s come out good. I read all comments above and every one has to be patient and check your product it’s not expire mix well first butter and sugar and for good results only make one batch at times cause I made 2 batch will loose the power of baking soda. And also your rasgulla recepie good too.
        Thank you ???? manjullaben

          Manjula Jain
          October 16, 2019 at 10:40 pm

          Sapna, thanks

    Anjali
    December 26, 2013 at 12:18 pm

    We tried this recipe twice and failed both times. The cookies were very flat and bubbly . They didn’t turn. Out like yours. We followed the recipe exactly. So what happened. Pls advice. Thanks.

      zoya
      May 4, 2015 at 11:23 am

      How we can make these nd other cockees at home bt without oven,,,,,i have just gass stove nd stone oven

    hajera ansari
    December 12, 2013 at 9:08 pm

    Your recipes look good

    ShrutiP
    May 15, 2013 at 12:10 pm

    This recipe rocks!!… every time I make it! Everyone loves it! 🙂

    krishnapriya
    November 23, 2012 at 7:26 pm

    how can i do this without an oven pls tel any idea

    Renu
    November 18, 2012 at 7:09 pm

    Hi Manjula Aunty,

    I tried the nan- khatai recepie today. This is the first time i have tried baking anything. And yet they turned out wonderful 🙂 🙂
    My husband loved it! !!! . Thank you so much for posting this simple recepie.

    Renu.

    swapnil dhamankar
    November 8, 2012 at 3:40 am

    Please can you tell me the receipie of of making पिठाची गोड बोरे which Maharashtrians usually prepare at the time of Sankrant.

    Rgds.
    Swapnil

    Colleen
    October 23, 2012 at 12:23 am

    The quantities are all wrong, the dough becomes toooooo soft. I had to add another 2/3 cup flour.

    Niti
    October 17, 2012 at 11:28 am

    Hi, I followed this recipe.. the taste is really good.. but these cookies are really hard.. any specific reason?

    kirti Marathe
    June 28, 2012 at 7:28 am

    can Nankhatai be made in our pressure cooker since I am not having oven or microwave? if so please give the whole process so that I can make nankhatai at home without oven.

    swathi
    June 26, 2012 at 9:46 am

    Hi Aunty,

    I would like to know if we can make spicy one same way instead of sweet Nan khatai. Please let me know if you have tried it.
    Thanks!

      Manjula Jain
      July 5, 2012 at 7:18 pm

      swathi
      Measurements of the other ingredients will be different.

    vasu
    June 22, 2012 at 5:08 am

    i want to ask that i have only microwave and grill option or both in which mode i should cook nankhatai plz suggest me

    John Karp
    June 9, 2012 at 2:11 pm

    This was my first recepie from your YouTube collection and I am amazed how good it turned out. I loved the outcome and will be trying out your other recepies in the next few days. Hopefully I can try one new recepie a day. I love to cook all kind of foods and trying out Indian dishes these days.

    Thanks for this wonderful recepie.

    Anagha Bhat
    April 21, 2012 at 7:36 pm

    Hi Aunty,

    Your recipes are just awesome… My nan katai’s turned out to be really good in taste but they turned out to be a bit soft. Can you let me know the reason so that I can improve the next time.

    Thank you.

    Regards,
    Anagha

    rebecca
    April 20, 2012 at 5:35 pm

    hi aunt,
    thank u for the wonderful n tasty recipes i have a few desserts like rasagilla ,jalebi n they cam eout good.Aunt i woould like to ask u if u would give me a recipe for pittu.thanq in advance

    Raman
    February 28, 2012 at 12:07 pm

    Aunty, is there any alternative of unsalted butter? Can I use refined oil or desi Ghee?

    Thanks

      Manjula Jain
      February 29, 2012 at 2:22 pm

      Raman
      you can use ghee but not melted.

    Farha ali
    December 1, 2011 at 9:39 am

    But in my oven there is no tempereture more than 100
    which mode to use grill,convection or microwave…
    They are not baking on outside ,only inside what to do?

    simmi
    September 5, 2011 at 11:28 am

    hello aunty, the dough is all flaky..not like yours which is firm.. mine is falling apart.. please let me know. thanks

    nirupma
    August 24, 2011 at 8:22 pm

    Following your recipe, i tried naan khatai and it turned out to be simply yummy! My family loved the cookies.Thank you for the recipe. I would like to add that i baked the cookies in convection mode for 15 minutes. Thanks once again.

    Mehr
    August 16, 2011 at 7:07 pm

    Thank you M.Didi,
    I made this today it spreaded flat melted like paper thin.
    Maybe I greased the pan too much?
    Next time I will use less sugar too.

    The taste was good. But was paper thin cookies.
    Any suggestions DiDi?

    Jolly
    August 2, 2011 at 2:21 pm

    I just tried this recipe and it turned out super. I thank you for sharing all these recipes with us. 🙂

    Pallavi
    August 2, 2011 at 1:06 pm

    I tried this recipe but in my oven it just completed melted and became a hard mass!What went wrong??
    Also do we use castor sugar instead of regular sugar otherwise the dough becomes granular??

    AKR
    July 4, 2011 at 12:26 pm

    Great nan khatai recipe. I have two versions you might enjoy:

    Chocolate:
    http://treataweek.blogspot.com/2007/05/cardamom-chocolate-shortbread-nan.html

    Pistachio:
    http://treataweek.blogspot.com/2009/06/pistachio-shortbread.html

    V Gouri
    June 28, 2011 at 12:26 am

    Hi Manjula ji,

    I find your recipes very interesting and easy to make.

    I would like to know if these Nan Khatai’s be stored and if so for how many days.

    Thanks & regards,

    Gouri

    F
    June 7, 2011 at 1:59 pm

    bina,
    Looks like your nan khatai mixture was too warm( from mixing, or your kitchen was warm). Next time you could chill the batter in the fridge for an hour or less to firm it up a little. Also, ovens vary and baking time should be taken as an approximation only. I think that you overbaked your cookies-try to remove from the oven about 4 minutes sooner. With experience you will come to know your oven. Good luck!!

    Amba
    May 24, 2011 at 2:32 am

    How to make it in cooker??

    Vrushali
    May 22, 2011 at 1:42 am

    My oven only goes upto 250 degree celcius. What do I do?

      blah
      May 22, 2011 at 6:12 pm

      @ Vrushali: The recipe means 375F not celsius.

        shraddha
        June 21, 2011 at 1:46 am

        No its written 375 degrees not F…what to do if oven capacity is less?

          preet
          June 3, 2012 at 3:11 pm

          Degree is used both for F and C..But in this recipe it refers to F..only fahrenheit scale is used in US and no cookies/cakes are made at high temp of 360 deg C

    Ruchi
    May 14, 2011 at 9:37 am

    I will have to agree with other comments. This recipe turns out fab! I did use pizza stone to make mine too and they were oh so yummy!

    nandita sharma
    May 14, 2011 at 9:10 am

    Dear manjula aunty, i am an Indian…n i completely adore n look forward to all ur receipes….till date all ur receipes hav earned me compliments…..ur receipes r de easiest n simpliest to comprehend..I LOVE de format of ur user friendly website as well…Kudoss…Keep up de good work…its U because of whom now i am a cook as well….my mum gives u loadss of love n blessings 4it….keep up de gd work always!!!regards..NANDITA

    Dimple
    May 13, 2011 at 10:05 pm

    Hello M 🙂

    I tried the recipe & I would rate it as 10/10.
    I simply love your cooking skills…! Hats off!

    Loads of love and thanks a ton!

    Regards,
    Dimple

    bina
    March 10, 2011 at 3:40 am

    Dear Manjula i also want to say that in ur recipe u made 22 – 24 cookies which looked just the right thickness…..but with exact same recipe i got to make only 15 cookies which were flat and thin and not as big as urs….plz tell me where i went wrong…..thanx again

    bina
    March 10, 2011 at 2:59 am

    Dear Manjula …….i love these cookies,,,they turned out delicious…………….but i have a question…..i followed the recipe exactly but my cookies were tooo flat and extremely crunchy since nan khatai is meant to be a lil soft and the tic tac toe marks i made also didnt show since they got flat ……..where did i go wrong please tell me …..thanx

    jetta
    March 5, 2011 at 2:33 pm

    Hi Manjula Aunty,

    I made these naan khatai today and they turned out very well and crispy and delicious…thanks for sharing the recipe…I love your website..you are doing a great job!

    Cheers!

    Boni
    March 5, 2011 at 3:40 am

    Tried nankhatai today. They were great! Family loved them! Thanks!

    luv2cuk
    February 21, 2011 at 11:30 pm

    Hi Manjula Aunty,

    I just tried making them! Turned out very well. My family loves them. 🙂
    Only thing is that they expand A LOT when in the oven, so don’t make the initial balls too big. Also, some people might find them a little on the sweet side – depends entirely upon you taste.

    Again, great recipe/tea biscuit. Very professional looking too. 😀

    Thanks,
    luv2cuk

    Seema
    December 23, 2010 at 4:45 pm

    Hello Manjula Aunty,

    I love your recipes. Specially because they are without onion and garlic. Just wanted to ask for nan khatai can I use baking powder cause I do not have baking soda? if yes how much should I use?
    regards,
    Seema

      Liane Albert
      December 24, 2010 at 10:08 am

      Seema,
      Recently I was baking something and couldn’t leave the house to get baking soda when I realized I was out. I googled what the substitutes were and you are right. You can substitute baking powder for baking soda. It tells you to use three times the amount of baking powder as you do baking soda but it also warns you that using that much, may alter the taste of the food.

      As far as the results that I had when I substituted using the three to one ratio – I would not do it again. It had a metal taste to it and you could taste it in the baked goods I was preparing. If I were you, I would just purchase the baking soda – speaking from personal experience. If you try to use less powder then the three to one ratio, then the naan may not rise properly and it still may have a taste.

      I hope that this helps you and good luck!

        Seema
        December 25, 2010 at 7:32 am

        Thanks Liane, I will better get some baking soda and then bake these yummy nankhatai 🙂
        merry christmas and happy new year!

    Rupa
    December 6, 2010 at 4:25 pm

    Hello Manjula Aunty,
    Can i make variations in this recipe…..like adding Pistachio pudding mix etc to make for festive occasions like Christmas. ???
    If yes, then should the quantity of sugar or anything else in your original recipe be reduced ?
    Thanks
    – Rupa

      Manjula Jain
      December 7, 2010 at 1:00 am

      Rupa,
      I have never tried but do so, sound interesting.

        bushra
        May 4, 2015 at 6:22 pm

        could you pl give recepe of nan khatai using curds and no besan.

    Nicole
    November 27, 2010 at 3:42 am

    Just tried them out. They were perfect! Thanks! I will be bookmarking your website.

    n33ma
    November 22, 2010 at 9:31 pm

    Hi Aunty,

    Love ur recipes,turns out perfect each time.

    Puja
    November 10, 2010 at 1:28 pm

    Can these be made without besan?

    dimple
    September 28, 2010 at 2:31 am

    Hello Manjula Aunty,

    last weekend i tried 2 of your recipes(Nan Khatai and Lemon rice) and they both turned out very delicious… thnk u sooo much for so tasty and easy recipes.. Nan Khatai recipe is simple awesome and very easy to cook..

    Aunty , can u plz share some recipes for biscuits tht v can hav with tea.. like namkeen biscuits and some glucose biscuit or toast… smthng which we can hav with morning tea..

    waiting for ur reply

    thnx
    Dimple

    Pratik
    September 27, 2010 at 6:10 pm

    Hi,

    I tried this recipe yesterday, and it turned out great…..My two year old loves these cookies 🙂
    thankyou!

    karishma
    September 25, 2010 at 9:57 pm

    hi, My KHATAIS did’nt turn out good. i guess my suji was not fine …….also they turned out burnt…..and not tasting good 🙁
    i’ev been tryg out yr recipe’s for months but always had good experience, don’t knw why they did’nt look anywhere close to biscuits….
    Can you suggest what went wrong !!!

    thank u
    karishma

    Shikha
    September 20, 2010 at 7:33 pm

    Hi Manjula,
    I am now going to try this recipe. I should have written earlier but did not get around to do it. I have been trying your recipes for a long time- dessers, vegetables, daals etc. They are absolutely beautiful and me and my family absolutely enjoy these dishes. Boondi laddoos have become our favorites….people have started calling me a ‘Halwai’ In fatc the other day, I followed the ‘Sandesh’ recipe and sent it to my sis-in-law, who is a Bengali. Tell you she and her friends kept calling me for the recipe….they absolutely loved it.
    So thanks for sharing your beautiful recipes

    Ana
    September 14, 2010 at 7:43 am

    Hi Guys,
    I have just tried this – and it turned out pretty good. tip: mix the butter and sugar with the hands and then mix with the flour and make a dough like you would make a roti dough. then put in the oven for 20 mins – 220degrees celcius. watch the cooking. when u remove the naan khatay, it will feel soft and not crunchy at all – you must then leave it to cool until it hardens.. Hope this helps @ Jyoti 🙂 This is my first time.

    Meera
    September 8, 2010 at 7:57 am

    Hi,

    I am eager to try this recipe but wondered if someone could tell what half cup butter equates to in terms of weight of butter? This is more precise …

    Thanks

    brummie
    September 5, 2010 at 7:17 am

    is the degrees in farenheight or celcius???????

      Manjula Jain
      September 5, 2010 at 11:37 am

      Brummie,
      Farenheight

    Jyoti
    September 1, 2010 at 5:48 am

    Hi Manjula aunty!!!
    I tried KHATAIS but i don’t know why they get destroyed.In 5-7 minutes they just get dark from the bottom….Will you please tell me my mistake….i tried them many times but this happens every time…and one more thing that do we have to off the oven after it comes to 375 degrees?

      rozy
      September 17, 2010 at 9:50 pm

      hi,i”m rozy.i make these many times.i have no problem.actually i notice one thing that we should not use non stick cookie sheet.we should use silver sheet{pizzasheet that has wholes in it, that is round one . i bought from wal mart.this is silver in colour.}i always make cookies and nan khatais in this.i tried in black non stick cookie sheet.that is not good.temparature should be 350.check after 6-7 minutes.do not leave in oven after they get little brown in colour.do not turn off oven.and check after every minute. i think thath will be thankfull to you.

    Deep
    August 26, 2010 at 11:25 pm

    Quantity of butter in video aunty is using cannot be half cup..aunty please let us know how much gram it is?

    sheetal
    August 17, 2010 at 2:28 pm

    Hi Aunty

    I tried these nankhatais today, but faced 2 problems–

    cookies came out flat, and did not puff up like yours did. What could have gone wrong? I followed every step just as ygot burnt from thou mentioned.

    Also, they burnt from the bottom really fast.

    Thanks

    rani
    July 30, 2010 at 12:10 pm

    hello what do you mean with 1/3 cup or 2/3 sugar ??? =)

      Manjula Jain
      July 30, 2010 at 4:42 pm

      Rani,
      2/3 cup of sugar.

    mansi
    June 22, 2010 at 1:10 pm

    hi can we use Magirine instead of butter…wil it make nan kathai had on getting cool at roon temp.

      robert
      June 22, 2010 at 7:23 pm

      Neha, butter is good, ghee is better, coconut oil is best for health & you will not get fat from it. Margarine is bad for health & was introduced in about the late 50’s. Soon after people had more heart problems. I am nutritionist/herbalist.
      Namaste!

        Rachita
        June 30, 2010 at 5:21 am

        Dear Robert,

        Thank you so much. I did some R&D from site and came across the health benefits of coconut oil. I will definately use Coconut oil from now on. Would like to have your email address for some advice in future.

        Regards,
        Rachita

    Gayathri
    June 18, 2010 at 7:56 am

    Hello aunty
    Can I Use wheat flour to make nan khattai or should i use only maida.

    Priyanka Malihalli
    May 6, 2010 at 6:38 pm

    Hello Aunty,
    Thank you so much for helping us making varieties of dishes. I tried nan-khatai today but unfortunately it got burnt in 5min. and it melted in the sheet. I don’t know where was the problem may be my butter was little more soft because dough did not turned out thick it was very soft. Please suggest how much time the oven should be pre-heated.

    Thanks,
    Priyanka

    sapna
    May 3, 2010 at 10:23 am

    plz can u suggest me abt. the time used for nan khatai in microwave oven. and also for how much time oven is to b pre heated. i have tried dis recipe with same ingredients bt. dese burnt frm lower side in just 7-8 min.
    i have used microwave oven very first time. so if possible plz suggest me how to use it properly. and also give me in farenheit. thanks

    vibha
    April 29, 2010 at 11:24 am

    Thanks Aunty.. I tried it too today and it was absolutely perfect 🙂

    sapna
    April 20, 2010 at 12:12 pm

    hello aunty

    today i have tried nankhatai recpe. i used the ingredients of same amt. as u said bt when i made dough its not sticky may b bcz of more butter and also the nan khatai’s are burnt frm bottom. plz cud u tell me wats the problem nd also plz suggest me oven is to b pre heated for how much time?

    Neha
    April 13, 2010 at 1:08 pm

    Dear Manjula Aunty,

    I tried this recipe today and it turned out awesome!!
    It is for the first time that I tried to make any sort of biscuit and I was surprised to see the result myself 😀 … Thanks for your step by step instructions!
    I tried lot of your recipes and especially I love all your dessert recipes.
    I am writing to you from Germany and it is very difficult to find good Indian Desserts here… your recipes are life saver!!!

    My sincere thanks to you for all the lovely recipes and your efforts!!

    Best Regards,
    Neha

    Devipriya
    March 31, 2010 at 5:07 pm

    Hi manjula ji,
    Today I tried this with baking powder and it comes out good. Thanks a lot for this recipe.

    Devipriya
    March 31, 2010 at 12:09 pm

    can i use baking powder instead of baking soda.Thanks.

    Sameeha
    March 28, 2010 at 11:05 am

    love ur recipes….keep up the good work!

    nandita suresh
    March 5, 2010 at 1:09 pm

    Hi Manjula aunty…I’d like to thank u for the nan khatai reciepe. I tried it twice & it came out so well that my husband wants me to prepare it again & again whenever any guests arrive. This time when i searched for the reciepe on your site i could’nt find it. Pls tell me where can i find it… Hope every body enjoys these delicious cookies!

      Anu
      March 5, 2010 at 7:16 pm

      Hi Nandita,
      I still see the recipe under desserts. Here is the link-

      https://manjulalive.wpenginepowered.com/2008/09/30/nan-khatai/

      Anu

    Preet
    March 4, 2010 at 4:49 pm

    Hello Aunti Ji

    I tried Nan khatai today after watching your video but they couldn’t come out soft (‘Khasta’)and crispy and also they got burnt from the base..Please tell me where i was wrong..

    Thanks and Regards
    Preet

      alfi
      March 10, 2010 at 9:59 am

      this is because manjulaji have mentioned 350 celcius which was supposed to be mentioned as farenheit. so when you convert it to celcius it will come around 175 celcius.so please try out in this temp

    ritu
    February 28, 2010 at 2:05 pm

    hello manjulaji i am your big fan always making using your receipes for my cooking but in coconut burfi you have not written how much milk we have to take or the thing which you are pouring at the start of video is cream or what i do not understand? Thanks ritu

    Shanthi
    February 23, 2010 at 8:50 am

    Hello Aunty,

    I tried Nan khatai twice and both times when i kept inside the oven the buscuit melted and spread through the cookie sheet… i dont know what mistake I am doing. Can u please help me and tell me what might have gone wrong?

      Manjula Jain
      February 23, 2010 at 1:46 pm

      Hi Shanthi,
      Next time may be cut down the butter.

    Belle Afzal-Woodward
    February 20, 2010 at 8:25 am

    Hello Aunty
    We love your website and recipes. We have wanted to make Rasmali for years and your website was a treasure trove waiting to be found. Our Dad thinks you look like his Mum. We are about to try the Nan khatai and we hope it goes well.
    Thankyou for everything

    CINDI
    February 19, 2010 at 8:32 am

    Hey there! Fantastic concept, but can this actually function?

      Jaya
      February 19, 2010 at 3:17 pm

      These little cookies come out good. Give them a try, but don’t over bake! They firm up as they cool off.

        sapna
        May 3, 2010 at 10:23 am

        hi jaya

        plz can u suggest me abt. the time used for nan khatai in microwave oven. and also for how much time oven is to b pre heated. i have tried dis recipe with same ingredients bt. dese burnt frm lower side in just 7-8 min.
        i have used microwave oven very first time. so if possible plz suggest me how to use it properly. and also give me in farenheit. thanks

    Priya
    February 15, 2010 at 7:21 am

    Hello Manjula ji,

    I tried Nan Khatai today. But when i kept inside the oven the butter got melted fully and it spread through the cooking sheet and did not look like a buscuit. I have tried many times but the same thing happens.

    Anjali
    January 24, 2010 at 6:23 pm

    I love this recipe! Thank you Manjula!

    Anjali
    January 24, 2010 at 6:19 pm

    I really like this recipe! Could you please tell me how much of each ingredient to use if i want the quantity to be 35 Nan Khatai?
    Thanks,
    Anjali

    anita
    January 22, 2010 at 3:50 pm

    Hello Aunty,

    I am not sure what I did wrong but the nan khatai did not rise at all, instead they all flattened out and it came out in a flat ‘chikki’ like consistency. Please advice. Thanks
    Anita

      Anjali
      January 24, 2010 at 6:23 pm

      The first time I made it, that happened also! Next time, you should leave it in the oven for less time, around 8-10 minutes instead.I hope this helps you!
      -Anjali

    VVS
    January 6, 2010 at 5:27 pm

    Hi Manjulaji,

    Nankhatai biscuits came out very well.Its crunchy n lite too..thanks fr this wonderful recipe..

    New Receipe Lover
    December 31, 2009 at 1:37 pm

    Hello Manjula Ji,

    You are doing a great job…. May God Bless You..!!!

    Thanks for the receipes…

    sushmalohit
    December 21, 2009 at 2:41 am

    can u plz do some more cookies…. which is easy to make like naan khati…

    sushmalohit
    December 21, 2009 at 2:40 am

    hello ….
    i did nan khathi today…. it was very tasty… but i didnt use gram flour…. it came out very good thanks…….

    nitu
    December 19, 2009 at 1:52 pm

    Hello manjula ji,
    Thanks for all the recipes. I made this nan khatai and it came our really so well. even my english colleagues liked it very much. Thanks a lot for the recipe.
    i prepared ras malai, veg brasni etc. all came out so well.
    Atlast, i want to say that you are really doing great contribution to our kitchens and offcourse life…..
    Thanks once again

    Swarna
    December 15, 2009 at 3:01 pm

    Hello Aunty,

    I am planning to make Nankhatai today.Can I use Cake pan as I don’t have Cookie Sheet.

    Thanks,
    Swarna.

      Anjali
      January 24, 2010 at 6:20 pm

      Yes, I tried it with a cake pan and it came out fine!

    Monika
    December 14, 2009 at 5:39 pm

    Auntiji,

    Could we use ghee instead of butter? If so, could you please tell how much quantity of ghee to use?

    Thanks and Regards,
    Monika

      Manjula Jain
      December 14, 2009 at 5:46 pm

      Hello Monika,
      use 1 tablespoon less ghee then butter.

        Anjali
        January 24, 2010 at 6:20 pm

        Oh, okay, I was going to ask you the same thing, so thanks!
        -Anjali

    latha
    December 14, 2009 at 1:36 pm

    hi..aunty..
    thank you aunty… for sharing all recipes
    can i use ghee instead of butter..plz suggest me…

      Manjula Jain
      December 14, 2009 at 5:47 pm

      Hi Latha,
      use 1 tablespoon less ghee then butter.

    dr.rajesh
    November 29, 2009 at 4:16 am

    respected mam,kindly tell me that r cookies to be baked in grill or convection mode?

      Jaya
      November 30, 2009 at 6:53 pm

      Use Convection mode. Grill mode will burn them.

    Payal
    November 16, 2009 at 4:50 am

    Hi Aunty,

    First of all I would like to thank you for sharing so many recipes with all of us.

    Aunty, I would like to ask one think can we prepare nan khatai without the use of oven?

    Samriddhi
    November 11, 2009 at 5:02 am

    Hello auntyji,
    Thankyou very much for your great recipes! my mother was absolutely delighted when we found this recipe for nan khatai and we tried it instantly – which was a great success! All of you other recipes and your hard work at making them is also worth commending.
    The best part is that even we dont eat onion & garlick, soo all your recipes are just fantabulous.
    Thankyou again!!!!

    Shina Goel
    November 8, 2009 at 5:32 pm

    Hi Manjula Aunty,
    I tried Naan Khatai, in oven i kept the tray on middle rack for 10 minutes at 170 C still the naan khatai got burnt from the bottom i need to scratch from the bottom, otherwise it was great. Can u please give any suggestion for that.
    I also tried Bengali rasgulla that were ok but not much spongy i followed the same recipe of urs is it because there should be right amount of water in the paneer when we make or something alse
    can i do something for that Please suggest
    Thanks for other dessert recipes too

    ur recipes are great even not in India i can make in Australia all these favourite north indian recipes

    diba
    November 7, 2009 at 4:38 pm

    Hi Manjula
    I tried your nan khatai .It was awesome . Everyone loved it Thankyou

    hitome
    November 5, 2009 at 5:07 pm

    I tried your recipe today. They were just superb. My hubby and son loved it. Had an unexpected guest at home right in time. They too liked it a lot.
    Ur recipes are too good……… Thanks

    HEMA
    October 26, 2009 at 2:35 pm

    hello aunty,

    i tried nankhatai recipe. it was so yummy & delicious. all credit goes to you only. thank you so much!!!!!!!!!!

    Lorraine
    October 15, 2009 at 12:18 am

    Hello Aunty,

    I tried your besan laddoo recipe. Thanks to you it turned out very nice. I have one question for you, i.e when you say ‘cups’- how do you convert it in gms. 1 cup = how many grams?

    tahmina
    October 4, 2009 at 10:55 am

    hey i tried this recipe thx aunty it came out really yummy…..m so glad that i tried

    tahmina
    October 3, 2009 at 11:14 am

    one stick butter = 1/2 cup butter

    tahmina
    October 3, 2009 at 11:07 am

    hi aunty
    thx for ur great recipes.

    Bharati Sudhir
    October 3, 2009 at 9:52 am

    Hi Manjulaji,

    This is a ‘fun’tastic website!! I baked for the first time today and tried the nan-khatai receipe and it turned out really good. However I must let you in on a secret here – I mistakenly added maize flour instead of gram flour since both of them look alike and guess what – it still turned out to be yummy!!
    Thanks once again and keep it going…

    If you have a receipe for salted biscuits, plz do share that. Thank you.

    Trupti Jaiswal
    September 24, 2009 at 11:51 am

    Hello aunty I like biscuits and I tried this recipe, I really appreciate you.
    If u know how to make biscuits having test like crack jack or 50-50 please tell us.

    Regards,
    Trupti

    Vaishnavi
    September 23, 2009 at 9:01 am

    Namasthey Auntyji!
    I tried this recipe and it turned out well. I have a request – when you mention oven temperatures, please mention “F” or “C” (fahrenheit or centigrade). I looked for 375 deg in my oven, but the temperature only went up to 250 deg. I then realised that you are quoting in fahrenheit and my oven is in centigrade (in the UK).

    Thank you.

    rizniya
    September 8, 2009 at 12:57 pm

    Hallo Manjula ji.I tried this recipe it was really nice.i want to know how to make soan papdi? thanks for ur wonderful recipe and waiting for ur reply.. Regards..

    Pavani
    September 7, 2009 at 11:07 pm

    I love biscuits and will surley try out this recipe. I really have to appreciate you for being dynamic to do things at your age. Keep it up manjula ji

    Mini
    September 5, 2009 at 7:05 pm

    Hello aunty ji

    I really like Nan khatai biscuits, i tried to make it and the ratio of ingredients were same as u told in video but i don’t know why after 5 min. in oven ( @375 degree) all the cookies got melted,flattened and mixed with each other. Can u tell me why it happened like so. I would also like to know ration as in whole cups. like I’m wondering if I can use 1 cup of Maida,1 cup of sooji & 1/2 cup of besan.Cuz it was smelling too like besan.thanks again for ur wonderful recipe and waiting for ur reply..

    Regards..

    Rosy
    September 3, 2009 at 8:19 pm

    hello munjula auntie. i tried this recipe but it was too besani, the ratio of gram flour to the other flours the totally off.can you please suggest a substitute for gram flour. thanks

      Manjula Jain
      September 3, 2009 at 10:56 pm

      Hi Rosy, Try with whole wheat or all purpose flour.

    Rupa
    September 2, 2009 at 1:55 pm

    Can I use brown sugar instead of regular sugar? I usually do not buy the regular sugar

      Manjula Jain
      September 2, 2009 at 1:59 pm

      Hi Rupa, I have never made this using brown sugar but try it and let me know how it was.

    Latha
    August 28, 2009 at 8:57 am

    Hi Manjulaji,
    your recipes are just too good..i have tried many of your recipes and got all praises from my husband. Tried baking dish for first time and it came very good…just got lil brown but tastes damn good. Waiting to serve my husband when he will be back from office…surprise for him.
    Thanks

    dipa
    August 21, 2009 at 12:11 pm

    Hi,

    I tried this Naan Khatai recpie and it was not good at all. It is too sweet. It burned at bottom in order to cook. It was all flattened like a cookie. so butter is also more. Please improve it I had great expectations !

      Jaya
      August 21, 2009 at 6:46 pm

      I can’t help you with the other problems you had with this recipe, but the burned on the bottom part could be from using a cookie sheet that is too thin and light weight. Just a thought.

    Uzma
    August 7, 2009 at 5:29 pm

    Hi

    I have just tried the recepe n the result is really awsome. m really happy but here is one request i got confused in cups measurement like i just added sugar 2/3 cup according to my view. can u plz update ingredients (specially in baking) in gms so that measuring cups can b used. thanks

      jasmine
      August 18, 2009 at 12:37 pm

      Hi Uzma,

      measuring cups don’t measure in grams anyway, they go by spoon, or cup measure. If you still want to know how many grams used in the recipes vs cups, you can go to this website, and do the conversion:

      http://www.gourmetsleuth.com/gram_calc.htm

      hope this helps! Happy baking

    Parveen
    June 23, 2009 at 3:36 am

    Hi Manjula Ji

    I am very happy to find your site. I have watched lots of your videos and everything turns out so beautiful and looks very tasty. I as a young girl used to make I as a young girl used to make nan khaties in a portable oven in India. I am going to make them tonight as it is my birthday and I
    cannot wait to try other recipes. could you please clarify as in your recipes you use cup as a measure. I will appreciate if
    you could tell roughly how many grammes is 1 cup.

    Thanks a lot
    Love
    Parveen

    vandna
    June 16, 2009 at 10:42 pm

    Hi,
    Thanks for this great recipe .Everybody praise me when I make these Nan Khatais.

    Kalyani
    June 15, 2009 at 1:48 pm

    Hello Aunty,
    I love all your recipes and the way you present them. You are a very nice lady.

    I tried nankhatai today, my dough spread completely in the baking tray.
    I think my dough was too soft.
    What should I do next time?

    Thank you.

    Regards

      prity
      August 21, 2009 at 9:07 am

      Make small sized balls & leave space on tray .
      nankhatai doubles its size on baking.

    Seetha
    June 15, 2009 at 1:45 pm

    This is a very tasty recipe. But when I eat those I could taste the rava in mouth. Should I powder rava before using it.

    dimpy
    May 21, 2009 at 6:08 pm

    hi,
    i made nan khatai last week,great taste,light & crispy.
    your recipes are really easy & simple to make for someone like me who never cooked anything before.
    Thanks Auntie

    Arti
    May 18, 2009 at 6:54 am

    Hi,
    Thanks for this easy and great recipe. My Nan Khatai turned out real good.

    Amu
    May 4, 2009 at 7:26 am

    Hi Manjula Aunty,

    Thanks for the yummy recipe they tasted great.

    Rochelle
    May 2, 2009 at 11:10 am

    Hi Manjula,
    I tried the Nan Khatai biscuits yesterday and they came out perfectly… and they taste even better!
    Thanks and keep them coming,
    Rochelle (Calgary, AB)

    PRITI
    April 26, 2009 at 12:54 pm

    Nankhatai will come best with crisco.

    shilpa
    April 21, 2009 at 10:31 am

    can i replace maida with aata..and what at temperature i should bake with aata.i tried but at 350 degree they burned from lower side but not browned from upper side..not crispy as yours.

    thanks

    snehal
    April 2, 2009 at 1:04 pm

    Hi All
    I made them twice, and second time they turned out more perfect. Two things are very important. One, use correct measurements for semolina and the flours, if you are not sure of the cup method, try this, 6 heaped tablespoons of semolina and all purpose flour each (that makes it one third cup) and 8 heaped tablespoons of gram flour (one half cup) and 12 heaped tablespoons of sugar (two third cup). And make sure that all heaps of flour and semolina look same.
    Also for baking use temperature 350 for 16-17 min and then if the cookies looked little unbaked shift temperature to 275 for another couple of min.
    Hope these hints work.
    A simple oven safe tray also works great when greased with butter.
    Thanks Manjulaji for this great recipe.

    arti
    March 30, 2009 at 1:43 pm

    Hi Manjulaji,
    I tried nan khatai, it tasted good and look like yours but it is tooo hard to bite…please help what shud i do to make them soft, well i baked them 9 min at 300 degrees and they were dark brown by then????/
    Arti

    Godzila
    March 8, 2009 at 2:22 pm

    I also had a problem with the Nan Khatai spreading when I made them before. Today, I solved the problem! After shaping the cookies and putting them on a silicone covered mat (no greasing needed) on the cookie sheet, I put the whole sheet into the refrigerator for a half hour while pre-heating the oven to the correct temperature. Result: They came out perfectly with no spreading, and looked exactly like the ones that you made. 🙂

    durga
    February 27, 2009 at 9:29 pm

    hello auntiji!!
    i had tried this recipe earlier …turned out quite nice…but wanted to know if i could use ghee instead of butter?

    priya
    February 14, 2009 at 9:24 am

    hi manjula

    l tried the nan khatai recipe today..they didn’t come out aswell as l’d imagined please explain why..? you could taste the uncooked semolina ..

      Manjula Jain
      February 14, 2009 at 11:07 am

      Different ovens temperature can varies so please try using lower temperature.

    krithiga
    January 30, 2009 at 4:12 pm

    hi,

    even i did again yesterday..it burned..i donno why its not coming..should we need to powder sugar? is that 375Degree is ok..or we need to reduce the degree? i dont have any particular cooking tray..i just used a normal tray(oven safe) can u explain my doubts?..thanks in advance.

      Seema
      February 23, 2009 at 2:27 pm

      I bake at 350 degree, and also you may line your cooking sheet with regular aluminum foil. Hope this helps..

    krithiga
    January 29, 2009 at 4:05 pm

    Hi Manjulaji,

    i love your website..i tried this Nan Khatai recipe yesterday..but it was a great failure..i donno in what way i go wrong..i kept in bake mode..is that ok..or i need to keep in Broil..kindly tell me..

    Godzilla
    January 25, 2009 at 1:09 pm

    I made my first Nan Khatai today from your recipe. It took me much longer to shape and add the nuts than it takes you. 😉

    You have been making them many times which is why you know exactly how much dough to pinch off to form into equal sized balls. For me, they were a little irregular, which made the smaller ones get brown faster.
    Next time, I shall cheat and use the disher that I use for other cookies.
    But, we enjoyed them very much, even though some were over baked.

    Thank you

    Godzilla
    January 22, 2009 at 3:46 pm

    I purchased the Besan and Hari Elachi at a mid-eastern store and am anxious to make your Nan Khatai. However, I don’t know how to grind the Elachi pods. Do I grind the whole pod in my whirlybird grinder (originally a small coffee grinder) or do I remove the outer husk first, or do I just try to smash the whole thing, or ???

    Thank you

      simmi
      January 23, 2009 at 6:19 am

      hi
      its not easy to grind green cardamom all alone.its better if u take 10 to 15 cardamom n very little sugar n grind both together n use wen needed.this is the best way to grind cardamom along with husk bcoz husk also has gud flavour.

      Jaya
      January 23, 2009 at 1:11 pm

      Grind the cardomom seeds in a very small electric grinder or a mortar and pestle. It does require a little patience to do. You can grind extra and store it in a tightly sealed glass jar.

      I have never included the husk or outer shell when I grind cardomom.

    shazia
    January 17, 2009 at 1:58 pm

    hi Manjula ,
    i tried your recipe of nan khatai. i did exactly in the manner u have told but it didn’t work. my nan khatais started melting soon after i put them in the oven. what should i do? thanks

      Jaya
      January 17, 2009 at 8:34 pm

      Possible explanations could be:
      – you may have used too much butter, or
      – your oven was not hot enough.

    Jaya
    December 26, 2008 at 6:47 am

    Use the butter you have and if it already has salt in it, just reduce the salt you add to the recipe if necessary.

    manju
    December 26, 2008 at 4:48 am

    manjula ji
    we dont have unsalted butter in india so any alternate to this? thanx

    Ruchita
    December 19, 2008 at 2:21 pm

    Hello Manjulaji,
    I tried this recipe and taken exact measuremnet which is given.But i dont know what went wrong.My nan khatai starts melting after i keep it in oven.Can you suggest me something on this?

    Manjula Jain
    December 8, 2008 at 10:52 pm

    Hi, Nankhatai can be kept in air tight container for a month.

    tennisliveson
    December 8, 2008 at 12:41 pm

    How long does this nankhatai last? I need this information for my project.

    Manjula Jain
    December 6, 2008 at 5:40 pm

    Hello Nasrin,
    Sorry I have never tried Aflatoon, so tried google, they do have many recipe for that. By the way my anniversery is also 22nd of december.

    nasrin
    December 6, 2008 at 4:57 pm

    Namaste manjula aunty,how r u ? i try this recipe 2-3 time in raw .like as soon as finish i make after 2-3 days again .i like any kind of naan khatai. aunty did you know how to make ATLATOON ? because my husbund like AFLATOON very much .but i don’t know how to make it .can u please post this recipe on your website as soon as possible? because on 22 Dec is my anniversery and i want give surprise to my husband. so please help me.
    thank you

    Jaya
    December 4, 2008 at 6:05 pm

    Leena, use 350 degrees and check on them after 7 or 8 minutes and then every minute after. If you have a glass window in the door of your oven it makes it better because you don’t have to open the door each time. But either way, start checking them earlier and take them out just as the edges start to darken slightly.

    Oven temperatures vary greatly between ovens. Make these adjustments and try making the nan khatai again.

    Leena
    December 4, 2008 at 4:22 pm

    Hello Majulaji,

    I luv your recipes. I tried making Nan khatai and I put it in Oven for 13-14 minutes on 375 degree Farenheit and it got completely burnt.
    I put it on normal Cookie pans
    Please suggest.

    madhubala
    November 20, 2008 at 11:52 pm

    Manjula ji I just tried your recipe of nan khatai and it is wonderfull. I tried from long time but never succed but this time I got it thanks alot of teaching me. Plesae send me some recipes of biscuits. Onething I must ask you that why some of biscuit recipes need to keep in the fridge before baking.

    Subeena
    November 18, 2008 at 5:41 pm

    thank you Jaya.

    Jaya
    November 18, 2008 at 4:44 pm

    Are you using “fine” sooji? Maybe your sooji is too coarse. Either way, you can put it in a small electric grinder to make it even finer before adding it to the recipe.

    See if this helps. Jaya

    Subeena
    November 18, 2008 at 3:20 pm

    Thank you Aunty for the recipe. I tried it and it turned out to be so good. I was wondering if there is something we can do to avoid the crunchy feel of sooji in my mouth. I feel the raw taste of rava. Can you roast it and powder it and then add to the flour? What do you think? Would that work?

    renuka
    November 17, 2008 at 10:59 pm

    this is a very delicious receipe, all my families enjoyed it.god bless you , manjula

    nafisa
    November 7, 2008 at 11:05 am

    hello aunty,i made the nan khatai and they came out really well.. i used the cake baking tray and kept it in the upper shelf in the oven and i pre heated it on 350 degrees.. thanks a ton aunty

    Kavita
    November 6, 2008 at 11:22 am

    This is my fev. when I was in India lots of neghbours use to got to bakery to bake their nan khatai. I never liked the idea of going to bakery with home made stuff 🙂
    When last year I came to usa and found Oven in aprtment, I was searching for nan khatai recipe. 🙂 So happy to see one and that too in your site. Hmmm…. Will definitely try this one. Thanks again.

    Manjula Jain
    November 5, 2008 at 12:58 pm

    Hello Nafisa,
    You can use cake-baking tray but if they are light in weight, use higher rack in oven I use middle rack of oven to bake.

    nafisa
    November 5, 2008 at 12:07 pm

    hi aunty,thanks for sharing ur recipe.. aunty I do not have a cookie sheet at home.. can I use the cake baking tray…awaiting ur reply.thanks

    Arthi
    November 4, 2008 at 1:43 am

    Dear Manjula,
    I came across your website a month back and have been coming back since then! All your recipes are excellent. Tried the nan katai recipe yesterday and it came out beautifully. Keep the great work coming!!
    Thanks a lot.

    hamida
    October 27, 2008 at 2:45 pm

    Thanks for the quick reply. I will make this on the weekend and again keep up the good work and god bless. Keep putting more recipes on for us aunty.

    Manjula Jain
    October 26, 2008 at 4:06 pm

    Hello Hamida, You can not use ENO instead of baking soda. Baking soda you can find in every grocery store.

    hamida
    October 26, 2008 at 3:19 pm

    hello manjula aunty

    I had commented on your pani puri recipe but you haven’t replied yet so please do so.
    I am planning on making your nan khatai. Thanks for your recipe. i was wondering if i could use ENO instead of baking soda because i have no baking soda.
    Thanks and please reply soon:)

    Jaya
    October 23, 2008 at 4:01 am

    Hi Rupa,
    If possible, purchase a good quality, heavy weight cookie sheet.
    If you’re in the US, try stores like Macy’s, Marshall’s, Home Goods, or other stores that sells cooking supplies.
    Jaya

    Manjula Jain
    October 22, 2008 at 10:44 pm

    Hi Rupa,
    I think the cookie sheet you are using it is very light so cover the cookie sheet with a foil that should help.

    rupa lalai
    October 22, 2008 at 5:13 pm

    hello manjulaji

    i made nankhatai twice and twice it got completely burned from down can u please give me a solution to it thank you

    Jaya
    October 16, 2008 at 4:12 am

    Self raising flour contains Baking Powder and Salt (not baking soda).

    Jaya

    anu
    October 15, 2008 at 8:09 pm

    also, just out of interest – is self rasing flour the same as plain flour with bicarb in it?

    anu
    October 15, 2008 at 8:03 pm

    Hello Aunty

    Actually i figured it out… i was trying to take them off the tray too soon… so they were breaking up as they were really soft. they’ve actually turned out really good now…as they hardened up. the colour is great – golden brown. n they are a good consistency now!. My mum is coming back from India today so i wanted to give her a big surprise. I’ve made the nan khatais, gulab jamuns, mattar paneer and aloo bengan. n they’ve all turnd out great! Thank you sooo much for these videos. they’re a great help to all of us!

    Thnx

    Anu… 🙂

    Manjula Jain
    October 15, 2008 at 9:24 am

    Hello Anu,
    I think you did not whip sugar and butter enough.

    anu
    October 15, 2008 at 2:05 am

    Hmm mine turned out quite crumbly .. wat did i do wrong???

    Jaya
    October 14, 2008 at 4:40 pm

    To To2tangonow,
    You overbaked them.
    Take them out JUST as they are starting to get light brown at the edges.
    Jaya

    shilpa
    October 14, 2008 at 10:05 am

    Hello manjulaji,

    Your naan khatai recipe worked very well for me,thankyou for that, i wanted to know if we can make spicy naan khatai instead of sweet, if yes kindly let me know as to how can i make the changes to the same recipe.

    thanks

    shilpa

    To2tangonow
    October 11, 2008 at 11:38 am

    Hi Aunty,
    I tried this recipe and it turned out really delicious. Only problem, after about an hour it turned hard as rock. Please help

    meenal
    October 10, 2008 at 11:42 am

    hey manjula,
    one of my friend made the biscuit recipe u gave . its nice but still its not the right recipe for nankhatai..neither ur nankhatai looks like nankhatai…
    otherwise ur recipes are great.

    Mitali
    October 10, 2008 at 8:02 am

    Can I use ENO instead of baking soda?

    Manjula Jain
    October 8, 2008 at 2:50 pm

    Hi Vaidehi,
    All-purpose and maida is same.

    vaidehi
    October 8, 2008 at 2:21 pm

    Is All purpose flour which we get in Stores same as Maida what we get in india stores. Can nankhatai made with all purpose flour

    kavita
    October 2, 2008 at 2:40 pm

    Yesterday i tried Nan Khatai & it came out really well muh better than all other cookies videos.Thanks Aunty you make cooking so simple.

    Manjula Jain
    October 2, 2008 at 8:35 am

    Hello Bindu,
    Next time try may be at 350 degree Farenheit, every oven is little different.

    HIMANSHU
    October 2, 2008 at 6:15 am

    I LIKE NAN KHATAI VERY MUCH

    Bindhu
    October 2, 2008 at 6:09 am

    Hello Aunty,

    I have tried many of your recipies and they all come out very well. I am surprised that such simple and easy-to-make recipes tastes really good. Thank you for all your effort in putting up these videos.

    Right now, I am having tea with Nan khatai that I made an hour back. They are delicious, but just a small doubt. The bottom of the khatai looks slightly burnt, but not a lot. I kept for just under 13 mins. I was wondering if the 375 degree is in Celsius or Farenheit?

    Jaya
    October 1, 2008 at 2:13 pm

    I just made these are they came out very well. Just watch that they don’t get over-baked. I took them out around 13 minutes just as they started to get dark golden around the edges.

    Second tip, the cookies spread out while baking so don’t put them too close together on the cookie sheet. Allow for spreading.

    Good recipe, very tasty. My husband has already eaten 3 and they’re still warm from the oven! Thank you Aunty. 🙂

    sunita
    October 1, 2008 at 10:11 am

    hi aunty,
    I use to make nan kattai but they never came out sooooooooooo tasty thanks your family is very lucky to have such a good cook,but pls remember if u can give me recipe of mawa.
    loads of love

    Gayatri Sharma
    October 1, 2008 at 5:41 am

    Hello Auntyji

    Today i tried this recipe and it came out well. They tasted very nice. You are doing a great service by providing such easy and tasty recipes with which many like me are benifited. Hope to see more such recipes in your site

    shweta
    September 30, 2008 at 6:27 pm

    I tried out nan khatai and they become really good . I really liked your this receipe

    manju
    September 30, 2008 at 7:45 am

    thanx manjulaji i have not seen the video but just by reading the name i am writing .thanx a lot.u post gud recipes but now a days hamari chandi ho rahi hai.thanx

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