Nan khatai ( eggless cookies)

15 servings
20 min
17 min
Very Easy
Famous tea time Indian cookies. Egg-less, light and melting in the mouth-its texture is simply irresistible. These cookies traditionally use "Ghee" or "Clarified butter" but using butter or oil would do just fine.


Number of serving: 15
200 gms, 2 cups All purpose flour(maida)

100 gms, 1/2 cup Semolina(very fine quality)

150 gms, 3/4th cup cooking oil/ghee/unsalted butter

150 gms, 1 cup + 1/3 cup Powdered sugar

2 tablespoons Curd(Yogurt)

1 teaspoon Cardamom powder

1/4 teaspoon Soda bi-carbonate

2 tablespoons Pistachios(chopped finely)

4-5 tablespoons Milk (optional)


  • Beat oil/ghee/butter, sugar and curd together using a hand mixer or a whisk till well combined.
  • Sieve flour, semolina and soda in a bowl. Add the dry ingredients to the curd mixture.
  • Mix them well using your hands to form a soft dough. Add milk little by little if the dough seems hard otherwise just leave it as it is.
  • Preheat the oven to 180 deg C. Divide the dough into 20 small balls.
  • Place the balls 5 cms apart on a baking sheet lined with a baking paper.
  • Press each ball in the center with your thumb and garnish with pista and cardamom powder(You can even use a mortar and pestle to chop and mix pistachio and cardamom powder together).
  • Place the baking sheet at the lower third rack of the oven and bake at 180 deg C for 15-20 minutes. Serve hot with coffee or tea.


Nan Khatai ( Eggless Cookies), photo 1
Nan Khatai ( Eggless Cookies), photo 2
Nan Khatai ( Eggless Cookies), photo 3


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