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Nankaties or Naan Khatais


A favorite Christmas-time cookie, Nankaties have slightly different recipes depending on where in India they are made. This recipe is Goan in origin.

Prep Time: 24 hours

Cook Time: 15 minutes

Total Time: 24 hours, 15 minutes


  • 1/2 kg clarified butter/ ghee (see link below for recipe)
  • 1/2 kg finely powdered sugar
  • 3/4 tsp salt
  • 15 green cardamom pods skins removed and powdered
  • 3/4 kg plain/ all purpose flour
  • 1/4 kg fine semolina
  • 2 tbsps green cardamom powder to decorate Nankaties


  • Put the ghee in a deep, mixing bowl and whisk till it is creamy in texture.
  • Slowly add the sugar, salt and cardamom powder to the ghee and mix well till all the sugar is dissolved. You can do this mixing by hand or in a stand mixer with the dough kneading attachment.
  • Sift the flour and semolina together.
  • Now add them (flour and semolina), a little at a time, mixing well. When all the flour and semolina has been added and a smooth dough is ready, cover it with a muslin cloth and leave overnight.
  • The next day, preheat your oven to 325 degree Fahrenheit (approximately 163 degrees Celsius/Gas Mark 3/Moderate).
  • Grease your palms slightly and roll all the dough out into balls the size of large marbles.
  • Shape each ball into a tiny dome-like shape, placing them 2"-3" apart on a greased baking tray. Dip the tip of one of your fingers in the cardamom powder kept for decorating the Nankaties and dot the top of each cookie with it.
  • Bake the Nankaties for 15-20 minutes watching carefully to ensure they do not burn.
  • Store in an air-tight container.
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