Walnuts Nankhatai 😋💁🏻♀️
Nankhatai are the quite popular decadent cookies in India.
It does have a storyline to it:
Despite its certain controversies- majorly the story around the Nankhatai somewhat goes like this:
Around the 16thC, the Dutch Rulers during their ruling era in India had started with their own Bakery Shop in the Surat district of Gujarat.
They primarily used to make the cookies- that used to have the 6 major elements in it-
They were: 1. Maida 2. Eggs 3. TaaDi- (Indian Liquor), 4. Sugar 5. Butter 6. Almonds.
Although these cookies were absolutely delectable- weren’t much consumed by the Indians mostly due to the non-veg ingredients in it & as we all know: Gujarat being a Dry-State & a strictly vegetarian province- wherein, all that were surely a strict NO-NO for the locals.
When the Dutch left India, they’d sold out their Bakery Shop to a Parsi resident- named as Mr. Framji Pestonji Dotivala.
Mr. Dotivala, took the initiative of eliminating the non-consumables from the same (eggs & taaDi) & tried making it quite Indianised-
Which’s used nowadays, in its Preppings & needless to say-
It’s been loved & consumed by the Indians & became immensely popular in no time-
We still do proudly hold that heritage.
The very Bakery Shop in Surat is still very much standing tall-
In the Nanpura area in Surat, Gujarat (Opp. the Victoria Gardens) anyone hails from the place would know about that.
Walnuts Nankhatai 😋💁🏻♀️
Nankhatai are the quite popular decadent cookies in India.
It does have a storyline to it:
Despite its certain controversies- majorly the story around the Nankhatai somewhat goes like this:
Around the 16thC, the Dutch Rulers during their ruling era in India had started with their own Bakery Shop in the Surat district of Gujarat.
They primarily used to make the cookies- that used to have the 6 major elements in it-
They were: 1. Maida 2. Eggs 3. TaaDi- (Indian Liquor), 4. Sugar 5. Butter 6. Almonds.
Although these cookies were absolutely delectable- weren’t much consumed by the Indians mostly due to the non-veg ingredients in it & as we all know: Gujarat being a Dry-State & a strictly vegetarian province- wherein, all that were surely a strict NO-NO for the locals.
When the Dutch left India, they’d sold out their Bakery Shop to a Parsi resident- named as Mr. Framji Pestonji Dotivala.
Mr. Dotivala, took the initiative of eliminating the non-consumables from the same (eggs & taaDi) & tried making it quite Indianised-
Which’s used nowadays, in its Preppings & needless to say-
It’s been loved & consumed by the Indians & became immensely popular in no time-
We still do proudly hold that heritage.
The very Bakery Shop in Surat is still very much standing tall-
In the Nanpura area in Surat, Gujarat (Opp. the Victoria Gardens) anyone hails from the place would know about that.
Open in Cookpad AppSteps
- 1
Preheat oven @180C for 10 mins time, line the baking tray/dish with a silicon mat or parchment papers- Without is also fine...
- 2
In a large mixing bowl: Mix together, all the aforesaid dry ingredients first- Sieve it all well enough at least 2-3 times (this process generates sufficient air into it, which’s VVI- Hence, highly recommended to not skip it)
- 3
Whisk well together…Now, add in the ghee to it & combine well with the hands- Knead it to a smooth & tight dough & try not use water into the same, if it’s very dry then, add in 1-2 tbsps of milk to it, to get a smooth yet tight dough
- 4
Divide the dough into equal portions- Shape it into a lemon sized ball by rolling it round in between your palms & then, gently press it a bit by your both palms to flatten it a bit & then, make a slight dent onto the same by tapping your index finger on its flat top surface
- 5
Line it up all over the prelined baking tray either with the parchment paper or the re-usable silicon mat…Now, place the walnuts halves into the prepared dents of the Nankhatai- This should serve as the topping/garnish of it- (sprinkle the chopped ones from the top too, if you at all have it reserved)
- 6
Place it inside the preheated oven @180C for about 18-20 mins time or until it’s well baked and does show the cracks on its body- that’s the very indication of our nankhatai is now ready, to be taken out
- 7
Once done ✅ let it sit inside the hot oven for another 5-6 mins time then, take it out & allow it to cool down on the cooling rack...
- 8
Once cooled down: Either serve & enjoy it as is or store it in an airtight container for its use in the forthcoming days...RELISH THIS UNIQUE WALNUTS NANKHATAI at the comfort of your own HomeSpace now...👍🏻
- 9
TIME to enjoy these unique & absolutely gorgeous & decadent WALNUTS NANKHATAI 🤤 💁🏻♀️😋
- 10
It’s just the TIME NOW to grab’em ALL….😋💁🏻♀️👍🏻
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