Nankhatai

Nankhatai

A plate of freshly baked nankhatai

Nankhatai is a popular Indian shortbread biscuit, originating from the Indian subcontinent. It is widely enjoyed in India, Pakistan, and Bangladesh. The name "nankhatai" is derived from the Persian word "nan" meaning bread and "khatai" from an Afghan word meaning biscuit.

History

The origin of nankhatai can be traced back to the 16th century in the city of Surat, Gujarat, during the time of the Dutch settlers. The Dutch had set up a bakery in Surat to cater to the needs of the local Dutch community. When they left India, they handed over the bakery to a Parsi gentleman named Faramji Pestonji Dotivala. Over time, Dotivala modified the recipe to suit the local taste, leading to the creation of nankhatai.

Ingredients

Nankhatai is made using simple ingredients that are commonly found in Indian households. The primary ingredients include:

• All-purpose flour
• Ghee (clarified butter)
• Sugar
• Baking soda
• Cardamom powder
• Nutmeg powder
• Almonds or pistachios for garnishing

Preparation

The preparation of nankhatai involves mixing the dry ingredients such as flour, sugar, and baking soda. Ghee is then added to the mixture to form a dough. The dough is divided into small balls, which are then flattened and garnished with nuts. These are baked in a preheated oven until they turn golden brown.

Variations

There are several variations of nankhatai, which include:

• Besan Nankhatai: Made with gram flour instead of all-purpose flour.
• Rava Nankhatai: Incorporates semolina for a grainy texture.
• Chocolate Nankhatai: Includes cocoa powder for a chocolate flavor.

Cultural Significance

Nankhatai is often prepared during festivals and special occasions. It is a popular treat during Diwali, the festival of lights, and is often shared with friends and family as a gesture of goodwill.

Related Pages

• Indian cuisine
• Shortbread
• Biscuit
• Diwali