Nankhatai (step by step with pictures)

Nankhatai is believed to have originated in Surat in the 16th century, the time when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian. The bakery biscuits were disliked by the locals. To save his business he started selling dried bread at low prices. It became so popular that he started drying the bread before selling it. With time, his experimentation with bread ultimately gave birth to Nankhatai.

DSC_0085

Perfect Nankhatai should be crack free and color should be white. Here I am going to explain my tried recipe. Try this recipe you will get crack free Nankhatai.

INGREDIENTS:(For 16 pc)

  • All purpose flour- 1 cup
  • Sugar- 1/2 cup, powdered
  • Butter- 100 gm
  • White rose essence- optional
  • Cardamom powder- 1/2 tsp
  • Baking powder- 1/2 tsp
  • Baking soda- 1/4 tsp
  • Salt- 1/4 tsp or to taste
  • Dry fruits- optional for decoration

P_20160508_183422

METHOD:

  • Take butter at room temperature in a bowl. 

P_20160508_184420

  • Mix powdered sugar in soften butter with spatula until you get creamy texture.

P_20160508_184553

 

  • Now sieve all purpose flour directly in that mixing bowl.

P_20160508_184725

  • Add baking powder, baking soda, salt, rose essence and cardamom powder. Mix all the ingredients well and make a nice ball of soft dough. (NOTE: Don’t add a single drop of water).

P_20160508_184743

P_20160508_184752

P_20160508_184959

P_20160508_184912

P_20160508_190147

  • Wrap that ball in plastic wrap and keep in fridge for minimum 20 minutes.

P_20160508_190331

  • Take out the ball from fridge and knead it again.
  • Meanwhile, preheat the convection oven on 150 degree.
  • Take a baking tray and line it with aluminium foil. Grease aluminium foil with butter and then with the all purpose flour.

P_20160508_192226

  • Now divide that ball in 16 equal portion. Make nice small balls like laddu with no cracks.

P_20160508_193209

  • Keep space between balls and bake the for 30 to 33 minutes on 150 degree.

P_20160508_193313

  • Nankhatai should remain white in color and crack free.

P_20160508_195813

DSC_0089

  • After baking cool them and store them in air tight container at room temperature.

P_20160508_200430

Your nankhatai is ready. Serve it with tea or coffee to your friends and family.

 

Sonali Anand

Sonali Anand

She is a propagator and patron of women empowerment and self-dependency. Through her writings, she wants to infuse confidence in this section of society so that they can emerge strong. Hence, she quit her job to start blogging as her full-time engagement. She provides counselling to women to start their career in different fields which vary from management to home science.

She is an MBA in Finance.
Sonali Anand

Sonali Anand

She is a propagator and patron of women empowerment and self-dependency. Through her writings, she wants to infuse confidence in this section of society so that they can emerge strong. Hence, she quit her job to start blogging as her full-time engagement. She provides counselling to women to start their career in different fields which vary from management to home science.She is an MBA in Finance.

Leave Your Comments Here