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Recipes >> Cookies, Biscuits Recipes > Nan Khatai - Traditional Pakistani / Indian Cookies

Nan Khatai - Traditional Pakistani / Indian Cookies

Nan Khatai - Traditional Pakistani / Indian Cookies
Prep Time
10 Mins
Cook Time

20 Mins
Serves

12
Nan Khatai (Naan Khat-aa-ee) is a cookie originating from the South Asian country of Pakistan. Extremely light but sweet and just melts in the mouth. Traditionally made with clarified butter or "ghee", using plain unsalted butter would be just fine. This recipe is from my mom's cookbook.
Viewed: 64199
Source:  Fyezah J. from Pakistan
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Ingredients

  • 12 tablespoons cake flour
  • 4 tablespoons semolina flour
  • 7 tablespoons granulated sugar
  • 10 tablespoons butter (plain or clarified)
  • 1/2 teaspoon vanilla essence or extract
  • 12 whole almonds for garnish (optional)
  • 1 egg, beaten (for egg wash)

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Cooking Directions

  1. In a large mixing bowl beat together the sugar with the butter until fluffy.

  2. Stir in the vanilla and both flours (cake flour and semolina flour) to make a soft dough.

  3. Pinch off 12 pieces of dough to make 12 balls.

  4. Flatten balls between the palms of your hands to form small rounds about 1" (inch) in thickness.

  5. With your index finger make a little depression in the centre of each cookie and place an almond in it.

  6. Brush each cookie lightly with eggwash.

  7. Bake cookies on a greased cookie sheet at 190 degrees C (375 F) for 15 minutes.

  8. Cool cookies completely on cookie sheet or cooling rack.

  9. Store cookies in an airtight container at room temperature.

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Comments posted by users for Nan Khatai - Traditional Pakistani / Indian Cookies recipe:

  1. I have tried this cookie it is great i'm indian and african i'm only 9 years old my grandmother helped me make it I love it every night I eat it before i go to sleep with milk when we run out we make more I love love love love love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!xoxoxoxoxoxoxoxoxoxoxoxo :D

    on Dec 14 2011 7:55PM Report Abuse ALIYA DHANJI

  2. Hello the cookies were OK but I wanted to know what texture should the semolina flour be. There is more than one texture out there and plus with both flours should you use more than what the recipe calls for. Because the dough was more like a cake batter than an actual dough it was too sticky. And the ghee does that have to be room temperature or can you put it in the refridgerator.

    on Jun 6 2010 9:16PM Report Abuse BISMIALLAH

  3. Well the cookies are in the oven now but I wouldn't really call it a cookie. The dough wasn't really a dough it was more like a cake batter but that might partially be my fault :) But it tasted good. I had to cook it in kinda of a bar sorta thing since the dough was so sticky and wouldn't separate into bars. I would love to make these "cookies" again but please offer some tips so no one else's cookies look quite like mine :) Thank You

    on Jun 1 2010 11:48PM Report Abuse LILLY

  4. Pakistanis are really good at stealing things. Nankhatai originated in Dotiwala Bakery of Surat, India.

    on May 13 2010 4:34AM Report Abuse SPAR

  5. im mrs.shahid mehmood from jhelum pakistan.i like all of the reciepes.they r very easy to cook.n they r in urdu it helps alot in understanding.thnks

    on Mar 1 2010 4:00AM Report Abuse Guest

  6. nankhatai originated from pakistan ..huh. From where you learnt your history madam.

    on Feb 23 2010 11:21PM Report Abuse Guest

  7. nice recipe luks 4rm face i havent tryed id

    on Feb 3 2010 3:10PM Report Abuse Guest

  8. thanx!!!!!!! such a nice & complete recipe.

    on Feb 3 2010 7:03AM Report Abuse Guest

  9. Gud job;-D its the one i was searching for........ seems delicious!!!!!!!!@@@@@@

    on Feb 3 2010 5:57AM Report Abuse Guest

  10. itnii mehnat karnay sey acha insaan bahar ki tayyar leley..2 res ki ek mast

    on Jan 26 2010 8:11AM Report Abuse Guest

  11. cake flour is 4 bakin cakes!

    on Jan 13 2010 2:21PM Report Abuse Guest

  12. can we use oil instead of butter

    on Dec 8 2009 11:25PM Report Abuse Guest

  13. I will definitely try it, seem good

    on Nov 26 2009 4:31AM Report Abuse Guest

  14. cookies are good

    on Nov 2 2009 10:40AM Report Abuse Guest

  15. Cake flour is kind of more airy flour use for baking cakes or tart dough only. Cake flour has less gluten in it so it make cake more airy and soft. Use of cake flour in this nan khatai recipe makes more sense bcz it will give cookies crispy texture and when you will eat it it will melt in your mouth right away. If you dont have cake flour available you use regular flour and make sure its been sifted twice. Have fun baking .........:)

    on Oct 31 2009 5:45PM Report Abuse Guest

  16. what is samolina flour? is cake flour is meada

    on Oct 25 2009 6:36PM Report Abuse Guest

  17. instead of egg wash,what can be used,if we don"t take eggs.

    on Oct 25 2009 1:32PM Report Abuse Guest

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