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Nankhatai

Surat's famous Nankhatai that taste just like the iconic Dotivala bakery
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Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon corn flour
  • 1/2 cup caster sugar or fine-grained sugar
  • 1 teaspoon baking powder
  • 1/2 cup + 2 tablespoons unsalted butter cubed and chilled
  • 1/2 cup ghee chilled
  • a pinch of salt
  • 1 teaspoon nutmeg powder freshly grated/pounded
  • 1/2 teaspoon green cardamom powder
  • slivered almonds pistachio
  • charoli/chirongi

Method
 

  1. Preheat the oven to 140 degrees centigrade.
  2. Prepare a large baking sheet by lining it with a baking paper.
  3. In a mixing bowl bring together all the flours, baking powder, salt, nutmeg, and cardamom powders. Mix well
  4. Cream butter, ghee, and sugar till light and fluffy. It will turn pale yellow in color.
  5. Add the flour mixture and gently fold in until it comes together as a soft dough.
  6. Use an ice cream scoop to shape the dough.
  7. Place each dough ball 1" apart from each other as the Nankhatai will spread as they bake.
  8. I have used small/1.5-inch ice cream scoop to shape the Nankhatai.
  9. Place and press almond slivers, pistachio slivers and charoli on the face of each dough ball.
  10. Bake at 140 degrees for the first 15 minutes.
  11. After 15 minutes lower the temperature to 100 degrees centigrade.
  12. Continue to bake for 40 to 45 minutes to 1 hour till the Nankhatai turn pale brown in colour.
  13. Remove from oven, transfer and cool on a wire rack.
  14. Store in an airtight container.
  15. Serve with masala chai.

Notes

The Nankhatai from Gujarat is pale brown in colour. If you slightly press the dough ball, it will spread a little more while baking just like you see the ones with almond slivers. The Nankhatai with charoli on top wasn't pressed after shaping and were removed 40 minutes into baking. Hence, they are whitish in colour. Both are done well but since the Dotivala Nankhatai is light brown in colour the one with almond slivers is a closer match. The chilled fat and creaming provide structure to the Nankhatai. Hence cream well. While you are scooping the dough on the baking sheet and you are left with no space keep the balance dough in the refrigerator.