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Chai and Chakkar: My Spin on Nankhatai – India’s Beloved Biscuit!

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Chef Curry Do’pyaza

Chai and Chakkar: My Spin on Nankhatai – India’s Beloved Biscuit!

Namaste, my food-loving friends! Kem cho? (How are you?) Assalam Aleikum! (Peace be upon you!) Chef Curry Do’pyaza here, ready to sprinkle some magic into your kitchens. Today, we’re ditching the complicated curries for something simple, sweet, and utterly irresistible: Nankhatai, India’s very own melt-in-your-mouth cookie!

Think of Nankhatai as the mithai (sweet) that whispers tales of festive joy. It’s a star during Diwali, Holi, and Raksha Bandhan, gracing tables alongside ladoos and barfi. It’s the perfect treat to share with loved ones, a symbol of warmth and togetherness during those special times of the year. Imagine biting into a warm, crumbly Nankhatai on a chilly winter evening, sipping a steaming cup of chai. Bliss, isn’t it?

A Little History Lesson

Nankhatai has a fascinating story! It’s believed to have originated in Surat, Gujarat, back in the 16th century. Dutch traders set up bakeries there, and when they left, the local bakers took over. They started experimenting with leftover ingredients, and voila! Nankhatai was born. The name itself comes from the Persian word “Naan” (bread) and “Khatai” (biscuit). Pretty cool, huh?

Ready to Bake?

Alright, enough chit-chat! Let’s get our hands floury and create some delicious Nankhatai.

Preparation Time: 15 minutes
Cooking Time: 15-20 minutes

Ingredients:

  • 1 cup Maida (All-Purpose Flour)
  • 1/2 cup Besan (Gram Flour) – This adds a lovely nutty flavour!
  • 1/4 cup Suji (Semolina) – For that perfect, slightly crunchy texture.
  • 1/2 cup Pisi hui cheeni (Powdered Sugar) – Adjust to your sweetness preference!
  • 1/2 cup Ghee (Clarified Butter), softened – The secret ingredient for that rich, crumbly texture.
  • 1/2 teaspoon Elaichi powder (Cardamom Powder) – A pinch of aromatic magic!
  • A pinch of Jaiphal (Nutmeg) powder (optional) – Adds a warm, comforting note.
  • A pinch of Namak (Salt)
  • Badam (Almonds) or Pista (Pistachios), chopped, for garnish

Let’s Get Cooking!

  1. Mix the Dry Ingredients: In a large bowl, whisk together the maida, besan, suji, elaichi powder, jaiphal (if using), and salt. Make sure there are no lumps!
  2. Cream the Ghee and Sugar: In a separate bowl, beat the softened ghee and pisi hui cheeni until light and fluffy. This is important for a light and airy cookie.
  3. Combine Wet and Dry: Gradually add the dry ingredients to the ghee and sugar mixture, mixing until a soft dough forms. Don’t overmix!
  4. Shape the Cookies: Pinch off small portions of the dough and roll them into smooth balls. Gently flatten each ball slightly.
  5. Garnish: Press a chopped badam or pista onto the center of each cookie.
  6. Bake: Preheat your oven to 180°C (350°F). Place the cookies on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the edges are lightly golden brown.
  7. Cool and Enjoy: Let the Nankhatai cool completely on the baking sheet before transferring them to a wire rack. This will prevent them from breaking.

Chef Curry’s Tips for the Perfect Nankhatai:

  • Don’t overmix the dough! Overmixing will develop the gluten, resulting in a tough cookie.
  • Use softened ghee, not melted. Softened ghee will create a lighter, more crumbly texture.
  • Bake until lightly golden. Overbaking will make the cookies dry.
  • Let them cool completely before handling. Nankhatai are delicate when warm.

Cooking it Your Way:

  • Oven: As described above, the traditional method.
  • Air Fryer: Preheat your air fryer to 160°C (320°F). Place the cookies in the air fryer basket and cook for 8-10 minutes, or until golden brown.
  • Gas Stove (with a tawa): Place a tawa (flat griddle) on the gas stove. Place a wire rack on the tawa. Arrange the Nankhatai on a plate and cover it with a lid. Cook on low heat for 20-25 minutes, checking occasionally.
  • Induction Stove: Similar to the gas stove method, use an induction-compatible tawa.
  • Microwave: While not ideal for the best texture, you can microwave them for 30-60 seconds, but they might become a bit chewy.

Nutritional Information (approximate, per cookie):

  • Calories: 80-100
  • Fat: 5-7g
  • Carbohydrates: 8-10g
  • Protein: 1-2g

Serving Suggestions:

  • Enjoy them with a hot cup of chai or coffee.
  • Serve them as part of a festive mithai platter.
  • Pack them in a lunchbox for a sweet treat.
  • Gift them to friends and family – they’ll love you for it!

So there you have it, folks! My simple, yet oh-so-delicious Nankhatai recipe. I urge you to try this recipe at home. Share the joy of these crumbly cookies with your friends and family. Let me know how they turn out! Happy baking!