An authentic Indian Cookie, made with local ingredients which brings out a unique flavour and melt-in-mouth texture.
In the northern parts of Indian, these cookies/ biscuits are quite common and can be seen displayed at local bakeries. Although I have a childhood connection with these cookies. Whenever there used to be fare (known as 'Mahotsav' in Lucknow) organised in the city (Lucknow and others), during different times of the year, many artisans from across the country and from neighboring countries used to come to set up their stalls (for exhibition) for 10-15 days and sell various kinds of their local products and artifacts.
I witnessed these cookies in such fares where they were arranged beautifully on huge steel trays and being baked using coal. It is such a pretty sight, seeing them puffing up filling the atmosphere with delicious aroma.
I can't forget the first time I tried these cookies, they were feathery light, mildly sweet and just melt in the mouth with beautiful subtle notes of cardamom and roasted nuts.
DID YOU KNOW?
Nankhatai are shortbread biscuits, originating from the Indian subcontinent, popular in Northern India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from an Dari Persian word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye.
With just a few basic ingredients, these cookies can be made. There are several variations of NanKhatai and I made using gram flour and semolina with cardamom flavour and chopped nuts. Just the way I remember it and just the way I like it.
Why these Ingredients?
Use of "Gram Flour" in the recipe is really important to bring out the actual flavour of the cookies. The aroma of Roasted Gram Flour is what makes it different from other cookies.
"Semolina" brings a little crunch to the final bake. Always use Fine Rava as it cooks easily.
"Cardamom and Nuts" are also essential for achieving the perfect flavour balance.
"Clarified Butter (Ghee)" is what gives these cookies a unique texture as well as flavour.
Whisking of Ghee and Sugar as the first step is very important as it incorporates air and helps in making light cookies. Then all the dry ingredients are folded to from a dough. Yes, its's that simple and Yes, it will be that delicious.
Once the dough has been chilled for a minimum of half an hour, take it out, form small dough balls and flatten just a little using palm.
Place them on the baking tray, make signature mark (optional) using knife, fork, toothpick etc and drizzle chopped nuts on the top to complete the look of the cookies.
Now bake in the pre-heated oven.
YOU WILL BE AMAZED WITH THE RESULT, both in terms of flavour and texture.
What you need?
All purpose Flour - 1 cup (125 grams)
Gram Flour - 1/2 cup (60 grams)
Semolina (Fine Rava) - 2 1/2 tablespoons (30 grams)
Salt - 1/8 teaspoon
Baking Soda - 1/4 teaspoon
Ground Cardamom - 1/4 teaspoon
Clarified Butter (Ghee) - 1/2 cup (115 grams)
Powdered Sugar - a little less than 1/2 cup (80 grams)
Roughly Chopped Almonds - 3 tablespoons (reserve a little for topping)
Roughly Chopped Pistachios - 3 tablespoons (reserve a little for topping)
Directions:
- Whisk Ghee and Powdered Sugar in a bowl together for a couple of minutes until light and fluffy.
- Add in sieved Flour, Gram Flour, Semolina, Salt, Baking Soda and Ground Cardamom. Fold dry ingredients using spatula to form a dough. DO NOT OVER-MIX.
- Add in chopped nuts (reserving few) in the dough and give it a final fold to incorporate everything well. DO NOT KNEAD.
- Wrap the dough and chill in the refrigerator for a minimum of half an hour.
- In the meantime Preheat oven to 170*C.
- Now take the dough out and make small dough balls. Flatten them a little using palm and place them on the Baking tray lined with parchment paper or silicon mat.
- Make a small cross-mark on the cookies and drizzle leftover nuts on top of it.
- Now bake the cookies at 170*C for 15-17 minutes (depending on the size of the cookies).
- Keep a check from 14 minute onwards. Cookies will be done when they have beautiful golden colour, few cracks on top and edges seem done. DO NOT OVER-BAKE AS THEY WILL BURN QUICKLY.
- Now take the tray out of the oven and let cookies rest on the baking tray for 5 minutes before shifting to the cooling rack. Now let them cool down completely.
- Delicious Nankhatai is ready.
Note:
- Store these Cookies in airtight Steel or Glass Jar to retain its original flavour.
- They stay fresh for 2-3 weeks at room temperature (although I highly doubt that they'll remain for that long).
- Since the ovens vary, keep an eye on the cookies as they change from being done to burnt in a matter of few minutes.
- Crackled top is a good sign of perfectly baked Nankhatai.
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