Nankhatai which is basically the Indian equivalent of the shortcrust bread, is a magical biscuit associated with so many of our childhood memories. This one is my Grandma’s recipe and every time I bake it, I fall in love with it a bit more!
Nankhatai is the Indian equivalent to the shortcrust biscuit. I have always been in love with them, the round thick ones you get at the bakeries round the corner. The medium sized ones typically made at home with a kaju or badaam in the middle, or the slightly charred ones found on the roadside mobile makeshift ovens in Delhi.
Then there were these my grandma used to make. Thin almost like a shortcrust cookie, sprinkled with flakes of almonds and pista that she would painstakingly chop. These nankhatais have always been my favorite. She used to say these are the ones that were more popular in the Sindh region. She learnt it from a neighbor who migrated from there. Since then this is what she made and not the ones that her mother taught her and now this is what I make too.
The weather in Bangalore, these days is made for endless cups of adrak chai and these cookies (nankhatais). I might crib about clothes not drying and my house turning into a dhobhi ghat, but the fact is that I am totally enjoying the weather and the baking and the other stuff it is bringing along with it. These baked nankhatais were made last week and they are already over. If you bake them, I assure they won’t last very long.
Before jumping to the recipe, here are some recipes from my Grandma’s kitchen!