July 7, 2011 in Biscuits
A friend took Elizabeth and myself last week (before the big freeze) to spend the day in Parys (Free State) – we had a leisurely drive there and spent some time browsing through the many art galleries and antique shops and had lunch at a place called Cherry on the Top – where I had my first taste of Verlaque fruit infused Birdseye Chili olive oil – delicious and very moreish – came home with a bottle – had to share with other foodies who might not have tried it as yet.
Where am I going with this and nan khatai – I am also not totally clear on this – except to say that I ended that fabulous day with a nightcap of a hot and spicy chai tea and delicately flavoured, crumbly, buttery, melt in the mouth, petite, bite sized nan khatai (I am not sure if good for digestion at that part of the night –but well worth it). See my previous blog for recipe for chai tea -http://blogs.food24.com/mitzireddy/chai-tea?page=12
Nan khatai is an Indian adaptation of the Dutch butter biscuits – in the 16th century the Dutch set up trading posts in India for trading spices and set up a bakery for baking bread for their consumption in Surat, a large port city in Gujarat– this eventually led to biscuit making and when the Dutch left Surat the bakery was bought by one of the employees, Dotivala, who then adapted the biscuit to an eggless version and called it nan khatia. There is a very large Gujarati population in Bombay.The nan khatai were transported to markets in Bombay where it became a popular teatime item. It was eaten by dunking in the sweet hot tea latte (Chai).
NAN KHATAI (Petite)
250ml butter ghee
160ml castor sugar
125ml sunflower oil
500ml cake flour
125ml gram flour (chickpea)
5ml cardamom powder
5ml nutmeg powder
2ml bicarbonate of soda
Cream butter ghee and castor sugar until fluffy.
Add the oil and beat well until light and creamy in colour (approx. 15 minutes).
Add dry ingredients and mix to a soft dough.
Mould into walnut size balls and place on a greased baking sheet.
Press an almond in each.
Bake the biscuits in a preheated oven (150 C) for 20 minutes or until cooked.
Cool in a rack.