By Rita Jamshed Kapadia No comments

We used to get Nankhatai like these in Surat, India from the famous Dotivala Bakery. 2 khatai wrapped back to back in wax paper together. Now making them in USA, makes my day during the Covid-19 lockdown.

Recipe by Vera Dinshaw Springett and Sandra Master

– 4 cups All-purpose Flour
– 1.25 cups or 10oz of Sugar (I used confectioners sugar)
– 1 lb or 4 sticks unsalted butter (my butter was salted)
– 8 tbs semolina (sooji)
– 1.5 tbs Vanilla essence
– 1.5 tsp cardamom
– 1.5 tsp nutmeg
– Pinch of Salt (not used since my butter was salted)

– Preheat oven to 350F
– Cream butter and sugar in mixer until very light

– Add Cardamom, nutmeg and salt
– Add Vanilla, semolina and Flour beating constantly till dough is light and fluffy

Flatten each nankhatai slightly before baking

– Roll lightly into balls and place on cookie sheet fairly apart as the mixture will spread

Baked and kept to cool

– In the oven for 15 – 20 minutes, watch carefully

Another batch before baking, no flattening done here
Great recipe, only change was I used confectioners sugar. So delicious light and addictive!!

After they are completely cooled, place 2 nankhatai and wrap first in plastic wrap and ties as shown above. Next wrap in wax paper as shown below.

Nankhatai wrapped
Wrap 2 Nankhatai in wax paper
Rita Jamshed Kapadia

Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.