Chai Spiced Nankhatai

CHAI SPICED NANKHATAI

To call NANKHATAI the OG cookies might be too far fetched. But their origins trace back to the 16th century in the city of Surat, Gujarat. The Dutch introduced an egg and toddy filled version of it in the city, but as legend goes a Gujarati businessman Dotivala eliminated the eggs and alcohol, named it Irani biscuit, which eventually morphed into it's Persian inspired name "Nankhatai"

Ingredients of a Nankhatai are easy to source. The AP flour is often mixed or replaced by wheat flour, esp. in Gujarat. NANKHATAI are sweet, salty, eggless - very much like the shortbread cookies. Although, NANKHATAIS are often gently spiced - cardamon, saffron and the likes. They are perfect with tea and coffee.

I spiced them with a light chai masala flavor and baked them with ghee, yielding a nutty, buttery backdrop. They are wonderful, nostalgic and easy to make in large quantities, which makes them a perfect thing to bake on holidays and festivals so we can shared the goodness with our near and dears.

CHAI SPICED NANKHATAI

makes 24 medium sized nankhatai

YOU WILL NEED

Nankhatai

• 200g ghee (at room temperature, not melted)

• 100g confectioner’s or powdered sugar

• 250g plain flour

• 25g chickpea/gram flour

• 30g coarse semolina/rava

• ¼ tsp baking powder

• 1 tsp chai masala

• pinch salt

Topping

• 3 tbsp chironji/charoli seeds

• 1/4 cup slivered almonds

METHOD

• Pre-heat the oven at 350 degree Fahrenheit.

• Whisk ghee and sugar until light and fluffy.

• Sift in plain flour and besan/gram flour. Add semolina, baking powder chai masala and a tiny pinch of salt. Mix and bind everything into a soft dough.

• Cover the mixture and chill for 30 mins.

• Grease a large baking tray with ghee.

• With a small ice cream scoop, scoop out the dough and ensure there is enough space between the dough.

• Press gently with a spatula. Make an “x” marking with the back of the knife, to give the nakhatai their traditional look. Decorate with charoli/chironji seeds and slivered almonds.

Nankhatai Dough Scooped on Baking Tray

Nankhatai Dough Pressed with toppings

• Bake the chai spiced nankhatais at 350 for 20-25 mins. Start checking if they turn golden brown on the sides at the 20 mins mark. Mine took exactly 23 mins to bake. But depending on the oven and size of nankhatai you scoop out, this may vary, so be sure to keep close eye on them.

• Once the nankhatais are slightly brown on the sides, they are done. Allow them to cool completely before storing in airtight container.