Kesar Naankhatai.

Hello lovely folks!

Greetings from A pinch of lyfe! πŸ’•

Welcoming you all with my new blog post – Kesar Naankhatai. 😊

Naankhatai is a perfect blend of imported method and our traditional flavours. The word Nankhatai is derived from Persian word Naan meaning bread and an Afghan word khatai which means biscuits. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of Indian bread similar to Naan.

Origin of Naan khatai is found in India only. In Surat. A city currently in Gujarat state. In 16th century, Indians and Dutches were important spice dealers worldwide. A Dutch couple had started a bakery in Surat for local Dutch residents. When the Dutches left India, they handed over the bakery to an Iranian. But the bakery biscuits were not popular among local Indian residents. To save his business, he staeted selling dried breads at very low prices. It became so popular that he started drying breads before selling. And with passing time, this experimentation resulted into Naan khatai.

If you ask me, I would say Naankhatai is one of the easiest cookies to bake. Best thing to start with if you are a beginner. You know, I reside at quite a small town where getting some fancy ingredients for baking is next to impossible. So I mostly try and post the recipes which needs least and quite simple handy ingredients. Kesar Naan khataai is one of them. I have made it with very few and handy ingredients from my panrty. Still, outcome is awesome as you can see in the pics. Also the taste.
This one is my fullproof recipe which never fails me. Sharing with all of you. Give it a try.

Okay! “Can I make it with whole wheat flour instead of all purpose flour/ maida?”
Yes, you can! But then that will be a different recipe with a different outcome.

Happy baking..❀️😊

Category – Dessert.
Preparation time – 10 minutes.
Baking time – 25 minutes.

Ingredients :

All purpose flour – 1 cup. ( 1 cup = 200ml).

Melted pure Ghee ( clarified butter) – 1/2 cup.

Powdered sugar – 1/ 2 cup. ( or a little less).

Powdered Cardamom / Milk Masala – 1 to 1.5 TSP.

Saffron strands – 1/ 8 TSP.

Milk – 1/4 TSP. ( or less to dissolve saffron).

Finally chopped nuts – 1.5 to 2 tbsp.

Directions :

Take approx 1/4 TSP warm milk in a cup and add saffron strands into it. Stir a little and let the saffron dissolve in it.

In bowl, take melted ghee (clarified butter). It must be melted and should have a liquid consistency beacuse if you take a thickened one its quantity will be increased when it will melt and your dough will get much softer.

Add powdered sugar and bit them together with help of a wire whisk or a spatula till the mixture gets light and fluffy.

You can now add powdered cardamom or milk Masala in it. I generally grind green cardamom or milk Masala with sugar only. So that its flavour perfectly blends with it. I prefer adding milk Masala as it contains saffron, mace and other dryfruits also besides cardamom. And that gives quite a rich aroma. Add saffron strands which we have kept in the cup for dissolving. Give it a good whisk and mix everything very nicely.

Add all purpose flour, mix everything again and make a dough. You can use your hands at this stage.

This dough doesn’t need to rest. Make Naankhatai of your desired size at once. I generally get 16 naankhataai out of this dough. The size you can see in these pics.

Sprinkle chopped nuts or readymade milk Masala over it. Press it properly on your Naankhataai so that will stick to it.

Bake your Naankhataai in a preheated oven on 160 degree for 20/25 minutes appox. Time may vary according to the size of your oven.

Take your baking tray out let it cool down completely. When it gets room temperature, serve or store it. 😊

7 thoughts on “Kesar Naankhatai.

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