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Recipes >> Chef Tahira Mateen Recipes > Nan Khatai With Suji (Delicate Crumbly Biscuits With Semolina) by chef tahira mateen

Nan Khatai With Suji (Delicate Crumbly Biscuits With Semolina)

Nan Khatai With Suji (Delicate Crumbly Biscuits With Semolina)
Prep Time
20 min
Cook Time

20-25 min

Nan khatai is a popular Pakistani and Indian delicate and crumbly biscuits. White and creamy coloured, these nan khatai biscuits are made with suji (semolina) and are beautifully garnished with an egg wash glaze, or jam dot, cherries, or crushed pistachios, which taste wonderful with a cup of tea!
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Source:  Chef Tahira Mateen in Kam Kharch Bala Nasheen on ARY Zauq TV Channel
24 Ratings
3 out of 5 stars
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  • Plain flour 1 and 1/2 cups
  • Suji (Semolina) 1/2 cup
  • Ghee (Clarified butter) 1 cup
  • Sugar 1 cup
  • Baking powder 1/2 tsp
  • Salt pinch
  • Milk 3-4 tbsp
  • Vanilla Essesance 1 tsp
  • For Garnishing:
  • Egg 1 - beaten
  • Pistachios crush as required
  • Almonds with skin halved as required
  • Cherries halved as required
  • Strawberry jam as required

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Cooking Directions

  1. Soak the suji in water, and then drain.

  2. Mix flour, suji, baking powder, sugar and salt.

  3. Add vanilla essance and ghee a little at a time.

  4. Add enough ghee that should combine everything, most likely you will use a little lesst han 1 cup ghee.

  5. Add 3-4 tbsp milk so to soften the dough so it is malleable like play dough.

  6. Immediatley make little round balls with a very light hand and flatten lightly.

  7. Place on a lightly greased baking tray, with enough space between each biscuits as the biscuits will rise in the oven.

  8. Lightly and carefully brush each biscuit with egg wash.

  9. To Garnish with almonds - place each almond skin facing up lightly in to the biscuit.

  10. To Garnish with jam - add a drop of strawberry jam in the centre of each biscuit

  11. To Garnish with  cherries - lightly press half a cherry in the centre of each nan khatai.

  12. To Garnish with pistachios - place a small amount of crushed pistachios in the centre of each nan khatai.

  13. Once you have garnished, place in a preheated oven 180c and bake for 18-20 mins, or lightly browned.

  14. Do not over cook or over brown these nan khatai biscuits as these are very delicate and crumbly biscuits.

  15. To Preserve: In an air tight container, line with parchment paper. place cooled nan katia with spacing, cover with another peice of parchment paper and place with nan katia. These biscuits can be stored in a cool place for a 10-12 days.

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Comments posted by users for Nan Khatai With Suji (Delicate Crumbly Biscuits With Semolina) recipe:

  1. Its delicious and lovely to eat.....aaamezing.......

    on Apr 19 2012 7:38AM Report Abuse SANTU
  2. i cooked it. It is really very delicious

    on Dec 11 2011 2:46AM Report Abuse LUBNA NAZEER

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