Nan khatai
Nan khatai is an egg-less light and crispy biscuit snack that's perfect to serve with tea or coffee.
- 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
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.
Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.
Serve them with hot cup of chai.
Enjoy!
Comments
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Didina
April 23, 2020 at 5:48 amHi 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 amI 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 amPrathksha, I just don’t understand how Nan Khatai can be bitter, did you modify the ingredients.
Nehla
December 15, 2018 at 9:17 pmIn 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 pmCanI use brown sugar instead of regular white sugar?
Manjula Jain
April 9, 2020 at 7:13 pmJayshree, I have never tried, if you try let me know how it was
Didina
March 31, 2017 at 7:57 amDear 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 amMadam how much 1/3 cup plz tell
Muskaan Chugeja
September 12, 2015 at 3:55 amWill 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 amWhat is the quantity of gram flour? Not mentioned in the ingredients section.
Tanu
May 20, 2015 at 8:54 pmHi 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 amTanu, did you add too much butter, please check the ingredients again
Judith
January 15, 2015 at 3:54 amI 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 amHello 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 amManjulaji
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 amhi
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 pmRamya,
Sorry but it will be good idea to buy measuring cups.
Sapna
October 14, 2019 at 5:29 amI 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 pmSapna, thanks
Anjali
December 26, 2013 at 12:18 pmWe 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 amHow 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 pmYour recipes look good
Galletas de cardamomo y pistacho
November 3, 2013 at 9:16 am[…] galletas se conocen como Nan Khatai, las conocimos en este blog y al parecer, son muy habituales en las panaderías de la India, como suelen ser otro tipo de […]
ShrutiP
May 15, 2013 at 12:10 pmThis recipe rocks!!… every time I make it! Everyone loves it! 🙂
krishnapriya
November 23, 2012 at 7:26 pmhow can i do this without an oven pls tel any idea
Renu
November 18, 2012 at 7:09 pmHi 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 amPlease 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 amThe 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 amHi, 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 amcan 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 amHi 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 pmswathi
Measurements of the other ingredients will be different.
vasu
June 22, 2012 at 5:08 ami 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 pmThis 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 pmHi 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 pmhi 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 pmAunty, is there any alternative of unsalted butter? Can I use refined oil or desi Ghee?
Thanks
Manjula Jain
February 29, 2012 at 2:22 pmRaman
you can use ghee but not melted.
Farha ali
December 1, 2011 at 9:39 amBut 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 amhello 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 pmFollowing 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.
Nan Khatai / Indian Eggless Cookies | Bites Of Sweet And Spice
August 20, 2011 at 9:04 am[…] the various recipes I found online, I chose the one from Manjula’s kitchen. This recipe is slightly different from the one I’ve seen my mum using but the end result is […]
Mehr
August 16, 2011 at 7:07 pmThank 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 pmI 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 pmI 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 pmGreat 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 amHi 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 pmbina,
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!!
Hillcroft, Houston U.S.A. | Desi Living
May 25, 2011 at 8:30 pm[…] I first sampled and grew to love the diversity of Indian cuisine: foods such as idlis with sambar, nan khatai, and masar […]
Amba
May 24, 2011 at 2:32 amHow to make it in cooker??
Vrushali
May 22, 2011 at 1:42 amMy 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 amNo its written 375 degrees not F…what to do if oven capacity is less?
preet
June 3, 2012 at 3:11 pmDegree 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 amI 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 amDear 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 pmHello 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 amDear 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 amDear 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 pmHi 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 amTried nankhatai today. They were great! Family loved them! Thanks!
luv2cuk
February 21, 2011 at 11:30 pmHi 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 pmHello 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 amSeema,
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 amThanks 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 pmHello 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 amRupa,
I have never tried but do so, sound interesting.
bushra
May 4, 2015 at 6:22 pmcould you pl give recepe of nan khatai using curds and no besan.
Nicole
November 27, 2010 at 3:42 amJust tried them out. They were perfect! Thanks! I will be bookmarking your website.
n33ma
November 22, 2010 at 9:31 pmHi Aunty,
Love ur recipes,turns out perfect each time.
Puja
November 10, 2010 at 1:28 pmCan these be made without besan?
dimple
September 28, 2010 at 2:31 amHello 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 pmHi,
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 pmhi, 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 pmHi 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 amHi 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 amHi,
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 amis the degrees in farenheight or celcius???????
Manjula Jain
September 5, 2010 at 11:37 amBrummie,
Farenheight
Jyoti
September 1, 2010 at 5:48 amHi 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 pmhi,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 pmQuantity 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 pmHi 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 pmhello what do you mean with 1/3 cup or 2/3 sugar ??? =)
Manjula Jain
July 30, 2010 at 4:42 pmRani,
2/3 cup of sugar.
mansi
June 22, 2010 at 1:10 pmhi 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 pmNeha, 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 amDear 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 amHello aunty
Can I Use wheat flour to make nan khattai or should i use only maida.
Priyanka Malihalli
May 6, 2010 at 6:38 pmHello 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 amplz 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 amThanks Aunty.. I tried it too today and it was absolutely perfect 🙂
sapna
April 20, 2010 at 12:12 pmhello 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 pmDear 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 pmHi 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 pmcan i use baking powder instead of baking soda.Thanks.
Sameeha
March 28, 2010 at 11:05 amlove ur recipes….keep up the good work!
nandita suresh
March 5, 2010 at 1:09 pmHi 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 pmHi 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 pmHello 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 amthis 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 pmhello 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 amHello 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 pmHi Shanthi,
Next time may be cut down the butter.
Belle Afzal-Woodward
February 20, 2010 at 8:25 amHello 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 amHey there! Fantastic concept, but can this actually function?
Jaya
February 19, 2010 at 3:17 pmThese 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 amhi 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 amHello 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 pmI love this recipe! Thank you Manjula!
Anjali
January 24, 2010 at 6:19 pmI 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 pmHello 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 pmThe 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 pmHi 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 pmHello Manjula Ji,
You are doing a great job…. May God Bless You..!!!
Thanks for the receipes…
sushmalohit
December 21, 2009 at 2:41 amcan u plz do some more cookies…. which is easy to make like naan khati…
sushmalohit
December 21, 2009 at 2:40 amhello ….
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 pmHello 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 pmHello 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 pmYes, I tried it with a cake pan and it came out fine!
Monika
December 14, 2009 at 5:39 pmAuntiji,
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 pmHello Monika,
use 1 tablespoon less ghee then butter.
Anjali
January 24, 2010 at 6:20 pmOh, okay, I was going to ask you the same thing, so thanks!
-Anjali
latha
December 14, 2009 at 1:36 pmhi..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 pmHi Latha,
use 1 tablespoon less ghee then butter.
dr.rajesh
November 29, 2009 at 4:16 amrespected mam,kindly tell me that r cookies to be baked in grill or convection mode?
Jaya
November 30, 2009 at 6:53 pmUse Convection mode. Grill mode will burn them.
Payal
November 16, 2009 at 4:50 amHi 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 amHello 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 pmHi 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 pmHi Manjula
I tried your nan khatai .It was awesome . Everyone loved it Thankyou
hitome
November 5, 2009 at 5:07 pmI 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 pmhello 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 amHello 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 amhey i tried this recipe thx aunty it came out really yummy…..m so glad that i tried
tahmina
October 3, 2009 at 11:14 amone stick butter = 1/2 cup butter
tahmina
October 3, 2009 at 11:07 amhi aunty
thx for ur great recipes.
Bharati Sudhir
October 3, 2009 at 9:52 amHi 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 amHello 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 amNamasthey 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 pmHallo 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 pmI 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 pmHello 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 pmhello 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 pmHi Rosy, Try with whole wheat or all purpose flour.
Rupa
September 2, 2009 at 1:55 pmCan I use brown sugar instead of regular sugar? I usually do not buy the regular sugar
Manjula Jain
September 2, 2009 at 1:59 pmHi 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 amHi 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 pmHi,
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 pmI 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 pmHi
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 pmHi 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 amHi 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 pmHi,
Thanks for this great recipe .Everybody praise me when I make these Nan Khatais.
Kalyani
June 15, 2009 at 1:48 pmHello 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 amMake small sized balls & leave space on tray .
nankhatai doubles its size on baking.
Seetha
June 15, 2009 at 1:45 pmThis 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 pmhi,
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 amHi,
Thanks for this easy and great recipe. My Nan Khatai turned out real good.
Amu
May 4, 2009 at 7:26 amHi Manjula Aunty,
Thanks for the yummy recipe they tasted great.
Rochelle
May 2, 2009 at 11:10 amHi 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 pmNankhatai will come best with crisco.
shilpa
April 21, 2009 at 10:31 amcan 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 pmHi 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 pmHi 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 pmI 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 pmhello 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 amhi 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 amDifferent ovens temperature can varies so please try using lower temperature.
krithiga
January 30, 2009 at 4:12 pmhi,
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 pmI 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 pmHi 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 pmI 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 pmI 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 amhi
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 pmGrind 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 pmhi 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 pmPossible explanations could be:
– you may have used too much butter, or
– your oven was not hot enough.
Jaya
December 26, 2008 at 6:47 amUse 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 ammanjula ji
we dont have unsalted butter in india so any alternate to this? thanx
Ruchita
December 19, 2008 at 2:21 pmHello 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 pmHi, Nankhatai can be kept in air tight container for a month.
tennisliveson
December 8, 2008 at 12:41 pmHow long does this nankhatai last? I need this information for my project.
Manjula Jain
December 6, 2008 at 5:40 pmHello 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 pmNamaste 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 pmLeena, 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 pmHello 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 pmManjula 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 pmthank you Jaya.
Jaya
November 18, 2008 at 4:44 pmAre 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 pmThank 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 pmthis is a very delicious receipe, all my families enjoyed it.god bless you , manjula
nafisa
November 7, 2008 at 11:05 amhello 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 amThis 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 pmHello 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 pmhi 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 amDear 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 pmThanks 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 pmHello 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 pmhello 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 amHi 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 pmHi 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 pmhello 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 amSelf raising flour contains Baking Powder and Salt (not baking soda).
Jaya
anu
October 15, 2008 at 8:09 pmalso, just out of interest – is self rasing flour the same as plain flour with bicarb in it?
anu
October 15, 2008 at 8:03 pmHello 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 amHello Anu,
I think you did not whip sugar and butter enough.
anu
October 15, 2008 at 2:05 amHmm mine turned out quite crumbly .. wat did i do wrong???
Jaya
October 14, 2008 at 4:40 pmTo 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 amHello 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 amHi 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 amhey 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 amCan I use ENO instead of baking soda?
Manjula Jain
October 8, 2008 at 2:50 pmHi Vaidehi,
All-purpose and maida is same.
vaidehi
October 8, 2008 at 2:21 pmIs 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 pmYesterday 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 amHello Bindu,
Next time try may be at 350 degree Farenheit, every oven is little different.
HIMANSHU
October 2, 2008 at 6:15 amI LIKE NAN KHATAI VERY MUCH
Bindhu
October 2, 2008 at 6:09 amHello 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 pmI 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. 🙂
Nan Khatai Biscuits (otherwise known as cookies) « Mmm… Food
October 1, 2008 at 10:19 am[…] known as cookies) October 1, 2008, 12:19 pm Filed under: Uncategorized I tried out Manjula’s Nan Khatai Biscuits last nite. I forget sometimes about the differences in culture and word choice, and this […]
sunita
October 1, 2008 at 10:11 amhi 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 amHello 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 pmI tried out nan khatai and they become really good . I really liked your this receipe
manju
September 30, 2008 at 7:45 amthanx 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