NANKHATAI

The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from an Afgan word meaning Biscuit. 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. Basically, it is a popular teatime shortbread biscuits prepared with all purpose flour (maida). It is an eggless sweet and savory cookie served with tea as snacks.

INGREDIENTS:

Maida - 1 cup

Powdered sugar - 1/2 cup

Butter - 1/2 cup

Salt - pinch

Rava - 1 tbsp

Baking soda - 1/4 tsp

Cardamom powder - 1/2 tsp

Pistachios/cashews

METHOD:

1. Beat butter and powdered sugar until soft and fluffy.

2. Add maida, salt, rava/ semolina, baking soda and cardamom powder. Mix well with a spatula.

3. Further, knead the dough and combine with your hand. Do not over knead as maida will release gluten and turn chewy.

4. Make small balls and flatten with your hand.

5.Top with few chopped pistachios/ cashews over nankhatai.

6. Bake the cake at 356 degrees Fahrenheit for 15 minutes. Once cooled completely, nankhatai turns crunchy and tasty.

Serve and Enjoy!!!!!!