Nan Khatai / Indian Shortbread Cookies

Tea time in India is synonymous to celebration! We Indians rarely sip our tea on the go .. instead we like to sit down with friends and family, have a wide variety of tea time snacks to nibble on while we discuss what’s happening around the world, well more specifically in our neighborhood. 😉 Given that’s the tradition, it’s wise to be well-stocked with some delicious tea time snacks so just in case your friend drops by for a dose of gossip, you can shift your focus from “what-should-I-cook-now” to “what’s-happening-nowadays”!

Nan Khatai has been one of my favorite cookies since childhood! But since the market ones are usually made from plain flour, Mom didn’t let us binge on them. So I thought I should replace the plain flour with a healthier substitute so I can engage in some guilt-free snacking! Oh and make sure you share these freshly baked beauties with your besties and enjoy your tea time together! 🙂


  • 40 minutes


  • 12 cookies


  • 1/2 cup unsalted butter / ghee at room temperature
  • 1/2 cup powdered / caster sugar
  • 3/4 cup wheat flour
  • 1/4 cup chickpea flour (besan)
  • 2 tbsp fine semolina (sooji)
  • 1/4 tsp cardamom powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp baking powder
  • 2 tbsp pistachio / almonds finely chopped


  • In a mixing bowl, combine butter and sugar and beat using a wired whisk or hand mixer until the mixture is light and pale in color. Add cardamom and beat again.
  • In a separate bowl, sift all the flours with baking powder, nutmeg powder and salt.
  • Now add the dough mixture (little at a time) to the the butter mixture and mix well to form a dough. It’s best if you use your hands to knead the dough.
  • Refrigerate the dough for 15- 20 mins.
  • Preheat oven to 300°F / 150°C.
  • Knead dough once again and divide into 12 equal portions.
  • Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with parchment paper. Make sure you leave enough space between two balls as these cookies will expand while baking.
  • Place the chopped nuts on top and press in lightly.
  • Bake on the middle rack at 180°C / 160°C (fan-forced) for around 12-15 minutes. Keep a watch so the color of the nan khatai does not change.
  • Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.
  • Store in an airtight container at room temperature.

2 thoughts on “Nan Khatai / Indian Shortbread Cookies

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