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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

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine

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Biscoot: Pistachio Almond biscuits, Nankhatai and Achapparn Rose Cookies –

Dec 12, 2021, 7:29 pm

[…] if that means adding its own flavours and twist to one that has travelled to the place — like the nankhatai. While all written documents credit the Dutch Koekje to be its inspiration that led Faramji […]

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