Exploring the history of nankhatai, a beloved Indian biscuit
What's the story
The history of nankhatai, a beloved Indian biscuit, is as rich and layered as its flavor, tracing back to the 16th century.
Stemming from the Indian subcontinent, this sweet delicacy has, over centuries, journeyed far beyond its roots, warming hearts and hearths worldwide.
Crafted from humble ingredients—flour, ghee (clarified butter), sugar, and occasionally fragrant cardamom or nutmeg—nankhatai is cherished for its crumbly texture, melting tenderness, and delicate sweetness.
Origins
A journey through time
The story of the beloved nankhatai traces its roots to Surat, Gujarat, during the Mughal era.
First baked by Dutch settlers as their version of a biscuit, they abandoned their bakeries (and the original recipe) to the care of Parsi entrepreneurs upon their departure.
These new owners cleverly adapted the recipe, replacing butter with ghee and introducing Indian spices, ultimately giving birth to the nankhatai we know and love today.
Recipe changes
The evolutionary path
The nankhatai recipe evolved and got refined as it traversed the length and breadth of India.
Each region imparted its unique touch to the core recipe, utilizing indigenous ingredients like semolina or chickpea flour in conjunction with all-purpose flour to amplify texture and taste.
This very flexibility stands as a tribute to nankhatai's adaptability, and its ability to be loved by all.
Traditions
Cultural significance and celebrations
The humble nankhatai is an integral part of Indian festivities and celebrations.
Its popularity soars during Diwali, when it is lovingly prepared at home or exchanged between families as a token of goodwill.
The biscuit's unpretentious yet indulgent character mirrors the warmth, sharing, and communal harmony that lie at the heart of Indian festivals.
Modernization
Baking techniques then and now
Traditionally baked in clay ovens known as tandoors, nankhatai has embraced change while retaining its essence.
Today, many people bake nankhatai in electric or gas ovens for convenience. However, some baking enthusiasts and traditional sweet makers still use clay ovens to recreate the authentic taste of old-fashioned nankhatai.
This fusion of tradition with modern convenience showcases the adaptability of nankhatai, proving it remains a timeless treat.
Baking tips
Tips for perfect homemade nankhatai
Getting them to melt in your mouth requires some exact science.
Use powdered sugar instead of granulated for a silkier dough and always sift dry ingredients together to eliminate clumps.
Make sure ghee is at room temperature but not melted; and most importantly, bake at 150 degrees Celsius for just 15-20 minutes until they're lightly golden on top but still soft inside - they'll firm up as they cool.