Tea time, that cherished interlude between the rush of the day and the calm of the evening, holds a special place in the hearts of many. It’s a time for reflection, conversation, and, of course, indulgence. And what better way to elevate your tea time experience than with a touch of royalty? Enter the Royal Nankhatai, a delightful treat crafted by the talented Chef Aanal Kotak. Ahead, we embark on a flavourful journey, exploring the history of Nankhatai and unveiling Chef Kotak’s exquisite recipe, which combines tradition with a contemporary twist.
The Timeless Legacy of Nankhatai, A Beloved Tea Time Snack
Nankhatai, believed to have originated in the bustling lanes of Surat in Gujarat, India, holds a special place in the pantheon of Indian sweets. Its name is derived from two Persian words, ‘Nan’ meaning bread and ‘Khatai’ meaning biscuit. These delectable morsels were first created by Parsi Zoroastrians in India, a community known for its culinary innovations. Nankhatai was initially a staple in their kitchens, made with simple ingredients like flour, ghee, sugar, and cardamom.
Over the centuries, Nankhatai spread its wings and became a beloved tea time snack all over the Indian subcontinent. Its buttery, crumbly texture and sweet, aromatic flavours have transcended generations, making it a timeless classic.
A Modern Twist on Tradition: The Royal Nankhatai Recipe
Now, let’s dive into the star of the show – the Royal Nankhatai recipe by Chef Kotak. This version of the beloved biscuit comes with a dash of sophistication and a festive flair, making it the perfect accompaniment to your tea or coffee.
Ingredients for the Dough
- 1 cup All-Purpose Flour
- ¼ cup Besan (gram flour)
- ¼ cup Sooji (semolina)
- 1 cup Powdered Sugar
- 1 cup Ghee
- A pinch of Salt
For the Rose Pistachio Flavour:
- 2 tbsp Dried Rose Petals
- ½ tsp Rose Essence
- 2-3 drops Pink Food Colour
- Pistachio flakes (for garnish)
- Melted White Chocolate
For the Pista Nankhatai:
- 2-3 drops Pista Essence
- Pista Colour (a few drops)
- Mixed Fruit Jam
Method
For the Dough:
- Preheat your oven to 180 degrees.
- Sift all-purpose flour, besan, sooji, and add a pinch of salt in a mixing bowl.
- Whisk ghee with powdered sugar until light and fluffy in another bowl.
- Add the dry ingredients to the ghee mixture, along with chopped pistachios.
- Knead a soft dough and divide it into equal parts.
For the Rose Pistachio Nankhatai:
- Flavour one portion of dough with dried rose petals, rose essence, and pink food colour.
- Shape the dough into small roundels and place them on a baking tray lined with butter paper.
- Bake for 15-20 minutes.
- Once cooled, garnish with a drizzle of white chocolate, rose petals, and pistachio flakes.
For the Pista Nankhatai:
- Flavour the other half of the dough with pista essence and colour.
- Shape the dough into roundels and flatten them slightly, making a small hole in the centre.
- Place a ball made from silver foil in the hole to preserve the shape.
- Bake for 15-20 minutes.
- After cooling, remove the silver foil ball, fill the hole with jam, and garnish with varakh (edible silver leaf).
