Nan Khatai {Eggless Meltaway Cardamom Cookies}

by Kiran on October 21, 2015 · 20 comments

in Baking, Cookies, Indian

I am sitting in a cafe, sipping my latte and typing away, not realizing I left my notepad at home. A notepad that contains scribblings of recipe for nan khatai sits on the desk in my office, at home. 25o miles away.

250 miles away!

Nan Khatai {Eggless Meltaway Cardamom Cookies} | @KiranTarun
That’s 4 hours of driving, one way. Gah! To top it off, we left the husband’s formal jacket. And now we are scrambling to buy one, because there’s no way we are willing to drive 4 hours each way just to retrieve a jacket and a notepad.

Proof that I have a huge scatter brain. Duh.

Nan Khatai {Eggless Meltaway Cardamom Cookies} | @KiranTarun
If only we had these meltaway cardamom cookies to melt all the anxiety and anger for everything that has been going down. But then I begin to reminisce about the good and bad others have going on in their life. Forgetting a jacket and notepad isn’t that big of a deal in comparison to many struggles others face out there.

Thoughts like these is a reminder to be grateful and humble.

Nan Khatai {Eggless Meltaway Cardamom Cookies} | @KiranTarun
Discarding the ‘panic button’ aside, I called a dear friend to take a photo of my notepad and its that simple, thanks to technology in the 21st century.

Now that we have the recipe posted here, you’ve got to make it. Pronto. Go now 😀

Nan Khatai {Eggless Meltaway Cardamom Cookies} | @KiranTarun

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Makes about 30 cookies


  • 1 cup chickpea flour/besan
  • 1/2 cup of fine semolina/sooji
  • 1/4 cup all purpose flour
  • 1 cup confectioners sugar
  • 1/4 tsp baking soda
  • 1/2 tsp cardamom powder
  • 1/4 tsp salt
  • 3/4 cup ghee (thick, not melted)
  • 1/4 tsp vanilla extract
  • chopped almonds and pistachios for garnish


  1. Sift in chickpea flour, fine semolina, all purpose flour, confectioners sugar, baking soda, cardamom powder and salt into a stand mixer bowl fitted with a paddle.
  2. Add thick ghee and vanilla extract. Cream everything until completely combined. Cookie dough would be slightly sticky or tacky. Wrap dough into a cling wrap, place it into a bowl and set in the refrigerator to cool for 30 minutes.
  3. Preheat oven to 300F. Line two baking sheets with parchment paper. Set aside.
  4. Remove cookie dough from refrigerator and knead it with clean hands, for at least 30 seconds. Scoop cookie dough with a small ice cream scoop, roll it between your palms to form a smooth ball and very lightly flatten onto baking sheets, leaving enough room between scoops.
  5. Lightly press some chopped almonds and pistachios onto flatten surface of cookie dough.
  6. Bake cookies between 18 to 20 minutes, or until cookies begin to lightly color at the bottom. Remove cookie sheets from oven and allow cookies to cool on baking sheet for 30 minutes before cooling it off completely on cooling racks lined with fresh parchment paper.
  7. Slide cookies gently off the cookie sheets using a spatula. Do not lift with your fingers. Cookies needs to be allowed to dry on cooling racks for at least 2 hours before consumption.
  8. Enjoy melt-in-your-mouth nankhatai with chai, coffee or cold milk!


Nan Khatai {Eggless Meltaway Cardamom Cookies} | @KiranTarun
Can’t wait to be back home again, baking these nankhatai’s and sipping masala chai. Till then, off to enjoy South Beach, Miami and crossing my fingers I don’t leave anything behind before we make our trek back home 😉

Nan Khatai {Eggless Meltaway Cardamom Cookies} | @KiranTarun
Have a great week, my friends. Are you easily “scattered-brained” as me? If not, I’m so jealous!


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{ 20 comments… read them below or add one }

1 Angie@Angie's Recipes October 21, 2015 at 2:01 PM

They look melt-in-mouth and I bet you can’t walk away just eating one or two. Beautiful clicks, as always!
Angie@Angie’s Recipes recently posted..Mango and Avocado Salad with Pomegranate and Dukkah


2 Kiran November 10, 2015 at 6:01 PM

Angie — they are melt in your mouth treat! thanks love 🙂


3 Rafeeda October 22, 2015 at 12:48 AM

These nankhatais look amazing! Every recipe has different variations and I always get confused which one to follow… Love the way how white they look, and yes, an absolute pair with masala chai! I guess we all are “scatter-brained” at some moment in time, how much ever organized we may be… 🙂
Rafeeda recently posted..Fish Makkanwala ~ Creamy Fish Curry


4 Kiran November 10, 2015 at 6:03 PM

Rafeeda — you are right, there’s so many versions of nankhatai out there. Work with any one that best suit your palate. Being scatter-brained is my forte 😀


5 Rosa October 22, 2015 at 8:28 AM

Lovely cookies! That is something I’d like to try making soon…




6 Kiran November 10, 2015 at 6:12 PM

Thanks Rosa! You should try it, so easy to make!


7 Daniela October 25, 2015 at 7:01 PM

These cookies look stunning and I’m sure they taste even better than they look.
Don’t blame you that you didn’t want to go back all the way long but despite of that the post turned out beautiful.
Daniela recently posted..Corn Pie (Pastel de Choclo)


8 Kiran November 10, 2015 at 6:13 PM

Daniela — oh, thanks so much friend. it has to be one of my favorite cookies. Ever 😀


9 October 25, 2015 at 9:26 PM

Is that a Jewelry box Kiran? Its looks so beautiful and the Nan Kahtai looks like a precious white jewel in that box 🙂 recently posted..Garlic-Herb Breadsticks Without Leavening Agent


10 Kiran November 10, 2015 at 6:17 PM

Shibi — oh yes, that’s a very old jewelry box. Love it 🙂


11 John/Kitchen Riffs October 27, 2015 at 9:25 PM

Love cardamon in cookies! These look terrific — what a wonderful recipe. Really like this — thanks so much.
John/Kitchen Riffs recently posted..Easy No-Stir Oven Polenta


12 Kiran November 10, 2015 at 6:17 PM

John — true about cardamom. just a hint of floral spice makes it all more delectable 🙂


13 rebecca October 27, 2015 at 11:06 PM

these look wonderful love the flavor of cardamon so sorry its been so long I do adore your blog
rebecca recently posted..Tips for Starting a School Garden


14 Kiran November 10, 2015 at 6:25 PM

Hi Rebecca — thanks for dropping by! I’ve been slacking on blog hops too, so don’t be sorry 🙂


15 Nusrat Azim October 28, 2015 at 9:28 AM

I got to try Nan Khatai only once in my entire lifetime! Bought from an Indian store. And I was hooked right-away! Had to dash off to the store again in a couple of days to get more of those cookies. Ever since …. poor me….it’s been 2 years I haven’t found those in any of the Indian groceries around 🙁

Bless your blog! Now I get to make those heavenly cookies in my kitchen!

Nusrat Azim recently posted..Hot and Sweet Egg Curry


16 Kiran November 10, 2015 at 6:26 PM

Make this now, go 😀


17 Sri April 28, 2016 at 2:50 AM

Hi – Can we still make these without using a stand-mixer? I just have the blender.


18 Kiran May 17, 2016 at 9:27 PM

Hi Sri — apologies for the lateness in reply. Yes, you can make nan khatai’s without a stand-mixer. Just don’t use a blender since the blade isn’t compatible.

Just use a wooden spoon to cream all the ingredients together. It will be some hand work, but worth all the effort. DO NOT USE BLENDER. Please let me know how it tastes.

Enjoy! 🙂


19 Gurmit July 3, 2016 at 11:18 PM

Hello Kiren,
I tried this recipe over the weekend. They turn out absolutely lovely and delicious :). By the way I stumble upon your blog via rasamalaysia website.


20 Kiran July 7, 2016 at 2:36 PM

Hello Gurmit — welcome! and thank you so much for trying this recipe and providing a feedback. I’m so glad it turned out delicious for you and your family.

Stay blessed xx


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