Nankhatai

By Rita Jamshed Kapadia No comments

We used to get Nankhatai like these in Surat, India from the famous Dotivala Bakery. 2 khatai wrapped back to back in wax paper together. Now making them in USA, makes my day during the Covid-19 lockdown.

Recipe by Vera Dinshaw Springett and Sandra Master

Ingredients
– 4 cups All-purpose Flour
– 1.25 cups or 10oz of Sugar (I used confectioners sugar)
– 1 lb or 4 sticks unsalted butter (my butter was salted)
– 8 tbs semolina (sooji)
– 1.5 tbs Vanilla essence
– 1.5 tsp cardamom
– 1.5 tsp nutmeg
– Pinch of Salt (not used since my butter was salted)

Method
– Preheat oven to 350F
– Cream butter and sugar in mixer until very light


– Add Cardamom, nutmeg and salt
– Add Vanilla, semolina and Flour beating constantly till dough is light and fluffy

Flatten each nankhatai slightly before baking


– Roll lightly into balls and place on cookie sheet fairly apart as the mixture will spread

Baked and kept to cool


– In the oven for 15 – 20 minutes, watch carefully

Another batch before baking, no flattening done here
Great recipe, only change was I used confectioners sugar. So delicious light and addictive!!
Nankhatai.

After they are completely cooled, place 2 nankhatai and wrap first in plastic wrap and ties as shown above. Next wrap in wax paper as shown below.

Nankhatai wrapped
Wrap 2 Nankhatai in wax paper

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