NAN KHATAI (INDIAN SHORTBREAD)
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
60ml semolina
500ml cake flour
125ml gram flour (chickpea)
5ml cardamom powder
5ml nutmeg powder
2ml bicarbonate of soda
Slivered almonds
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.
tandy.sinclair said on July 7, 2011
the Verlaque products are amazing!
Freshly-Ground said on July 7, 2011
I get so excited when I see a new post from you! This Nan Khatai have interesting ingredients and I will give it try this Christmas.
RACHAELG said on July 7, 2011
Interesting, I certainly don’t make mine with all these ingredients. So I geuss my is an a adaptation too!
Zabwan said on July 7, 2011
I love these little biscuits (have had them dusted with gold powder at weddings), thanks for the recipe!
pinkpolkadot said on July 7, 2011
I love Verlaque products and these biscuits sounds very good!
Sous-Chef said on July 8, 2011
I am a total fan of Verlaque products, love em! I also like anything with almonds
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mitzireddy said on July 8, 2011
I am enjoying it very much – have a great weekend, Tandy
mitzireddy said on July 8, 2011
Thanks, Max – u will luv them – not good for the waist but make a fab change to the normal shortbread – irrestible.
mitzireddy said on July 8, 2011
Hi Pinball – thanks for the visit – I have tried many versions and this recipe is one by Sheila Somers and is my firm favourite. Do try it – worthwhile. Have a great weekend.
mitzireddy said on July 8, 2011
Delicious stuff – u have a great weekend, Zabwan
mitzireddy said on July 8, 2011
Thanks, Pink – looking forward to your quiz.
mitzireddy said on July 8, 2011
From reading your posts I reckon that u have a nose to find all the delicious new food items around – I must chat to you with regard to what I should look to buy while in London – am going at the end July. Thanks, Sue