Nankhatai

Nankhatai is a type of shortbread biscuit, originating from the Indian subcontinent, popular in Northern India and Pakistan. The name Nankhatai is derived from Persian word Naan meaning bread and 'Khatai' from an Afghani word meaning Biscuit.

History

The history of Nankhatai in India dates back to the 16th century. The Mughal influence led to the introduction of many Persian words and food items in India. The Nankhatai is believed to have been introduced to India by Dutch explorers, and the word 'Nankhatai' is said to have originated from the Afghani word 'Khatai', which means biscuit.

Ingredients and Preparation

Nankhatai is traditionally made with a mixture of flour, sugar, ghee (clarified butter), and sometimes flavored with cardamom. The dough is then divided into small balls, flattened and baked. The result is a light, flaky biscuit with a slightly crunchy exterior and a soft, crumbly interior.

Variations

There are many variations of Nankhatai available today. Some recipes include nuts such as almonds and pistachios, while others may include spices like saffron for added flavor. In some parts of India, a version of Nankhatai called 'Dil Khushal' is popular, which is a richer version made with a higher proportion of ghee and is often topped with a whole almond.

Cultural Significance

Nankhatai holds a special place in Indian culture, particularly during festive occasions like Diwali. It is often prepared at home during these times and is also commonly found in local bakeries across the country.

See Also

• List of Indian sweets and desserts
• List of Pakistani desserts

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