NANKHATAI
-TARAN SONI
When
we talking about the biscuits or cookies how can we forget Nankhatai and no
doubt but it's Indian. Let's
discuss the journey of Nankhatai with us.
Difference
between cookies and biscuits, the cookies are required soft dough, and Biscuits
is required hard dough. The cookies
contain more sugar and Biscuits
contain less sugar. The word biscuit
means bis- twice and cuit means cooked.
Traditionally
cakes and beards were baked at a low temperature so the moisture evaporates it
becomes crunchy and shelf life increases. The cookies are then baked or cooked
food that can be in any shape and size. The cookies can be flat, round, square,
etc. And big & small. It can found everywhere in the world some called it cookies
and some called biscuits
Nankhatai
is famous in India and Pakistan The nankhatai is a cookie or we can also say
Biscuit originated in India and it is popular in the northern part of India
and Pakistan. The word nankhatai is
the Persian word that naan means bread and khatai means Biscuit
The nankhatai was
originated in the 16th century in Surat Gujarat India.
It was the time when Indian and Dutch are the famous traders of spices in the
world. A Dutch decided to set up the bakery in the surat and after some time
the Dutch left India and hand over the bakery to the Iranian.
They were not able to handle the bakery
properly and the bakery cookies were starting disliking by the locals to save
their business they start selling the Bread at the low cost after some time
they become popular in local and then they start drying the bread before
selling it with time and experimentation they give birth to the nankhatai and
that time the main ingredient of nankhatai are refined flour, chickpea flour, and
semolina.
Nowadays
we can find a variety of nankhatai at bakeries such as sweet, Savory, layered, etc. The oldest cookie is pizzelles from Italy The famous cookie is oreo which is a cream-filled cookie.
Let's
share this delicious delicacy with your friends and family and create Sweet
memories like our Nankhatai hard and strong from outside but sweet and simple
from inside. Let create let's educate
RECIPE
Ingredients
·
140gms- Refined
flour
·
85 gm-shortening agents (Margarine)
·
115gms -Castor
sugar
·
5 gm -Curd
·
1/2 gm- Baking
powder.
·
2gm -Cardamom
powder
Baking temperature 130°c
Baking Time 25 - 30 min
METHOD
·
Sieve the flour so that
the air can incorporate with the flour
·
Cream the margarine and
sugar consistency
·
Beat the curd and
cardamom powder
·
Then add cream in it
·
Add the flour and
baking powder by cut and fold method.
·
Then knead it into the
dough
·
Make the 130⸰c for
25-30 min
Structure
·
Texture is soft &
crumbly
·
Color is golden brown
THANK YOU
