- “Wheat Nankhatai” People are interested in trying different types of food and different cuisines. But the only recipe that is liked by everyone and can be eaten at any time: Cookies.
- Cookies are a snack that can be eaten at any time and can be sent as a present to our friends. Likewise, let’s see some of the facts and preparation of Wheat Nankhatai.
wheat Nankhatai cookies
- The word wheat Nankhatai means Nan- flatbread, Khatai- Afghan word for the biscuit. Nankhatai cookies are famous in places like India, Afghanistan, and Iran.
- The history of Nankhatai takes us back to the 16th century in India. When a lot of Dutch immigrants visited India in the past many people were desperate to lift their living. A Dutch couple comes up with starting a bakery by selling bakery goods for people.
- The business went pretty well and when the couple thought of returning to their own country they left the bakery to an Indian name Dotivalla.
- Dotivalla started selling products but people don’t show much interest in them due to toddy and eggs in them. So to save the business he started selling dried bread for low prices.
- And many people bought them and used them in beverages by dunking in them. By seeing this Dotivalla started selling more and this made the birth of Nankhatai. The product started to demand more and they are shipped to Mumbai and a lot more states in India.
wheat Nankhatai brand
- The sweet and salty Nankhatai is still liked by many people from the past to now. It is used as a staple food for beverages and many of them made slight adjustments in recipes and added flavour to them.
Preparation for wheat nankhatai
Nankhatai dough(wheat nankhatai)
- To make Wheat Nankhatai we need to gather some ingredients like wheat flour, salt, powdered sugar, cardamom powder, besan powder, nutmeg, ghee, or cold butter, and almonds(optional).
- By taking a bowl and flour filter let’s filter the wheat flour, besan powder, powdered sugar, nutmeg powder, and cardamom powder. After filtering mix them with a spatula.
- Then add salt and semi-solid ghee to get a perfect consistency. After adding ghee let’s mix them again with a spatula and it will obtain a texture that is ready for making into a dough.
- By gently massaging it we can get the Nankhatai dough. After getting the dough by pinching a small amount of dough and making them into a round shape. Making a small dent in the centre will make a controlled cracking of the cookie in the centre and not all over the cookie.
- After making the dough ready let us make the cookie tray ready and place the round dough in it. We should place them in space intervals because they spread when they get baked. Before this, we need to preheat the oven to 180C for 10-15min.
- After preheating we can place the tray into the oven and bake them for 15-20min. Check them carefully whether they are baked or else adding extra time for baking can be done. After some baking is done we need to let them for a cooling period.
- After baking over they will be fragile and the cooling period gives a strong consistency.
- After the cooling period is over the wheat Nankhatai is ready for serving. The base of the cookie will get a little golden brown in color which means the cookie is well baked. We may expect some cracks in them but it is worth the taste.
- Some people add extra ghee to the recipe which makes the cookie more cholesterol full and that is bad for health. So it is advisable to add the required amount of ghee for preparing the consistency of the dough and the flaky structure of the cookie.
- The cookie can be stored in an airtight container for 3 weeks and the dough can be kept in a refrigerator and can be used later. The baked Nankhatai can be sent as presents during Diwali and many festivals.
- So let’s prepare well and send it to our loved ones and celebrate the festivals well.