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 with Recipe by Vera Dinshaw Springett and Sandra Master
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
– Roll lightly into balls and place on cookie sheet fairly apart as the mixture will spread
– In the oven for 15 – 20 minutes, watch carefully
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.
[…] if that means adding its own flavours and twist to one that has travelled to the place — like the nankhatai. While all written documents credit the Dutch Koekje to be its inspiration that led Faramji […]