Okay, so I’ve been on this huge Indian food kick lately. I’ve mastered a few curries, I can whip up some pretty decent naan, but desserts? That was uncharted territory. So, I decided to dive into the world of baked Indian desserts. It’s a whole different ballgame, let me tell you!
The First Attempt (and Near Disaster)
I started with what I thought would be simple: Nankhatai, those cardamom-spiced shortbread cookies. I found a recipe online, gathered my ingredients – flour, ghee, sugar, cardamom, the usual suspects. I creamed together the ghee and sugar, feeling pretty confident. I added in the flour and spices… and that’s where things started to go sideways.
The dough was… crumbly. Like, really crumbly. I could barely get it to hold together, let alone roll it out and cut out shapes. I panicked, added a bit more ghee (maybe a bit too much), and ended up with a greasy, shapeless mess. I baked them anyway, hoping for a miracle. The result? Flat, oily discs that tasted vaguely of cardamom. Edible, but definitely not the delicate, melt-in-your-mouth cookies I was aiming for.
Learning from My Mistakes
After that near-disaster, I did some research. Turns out, the key to Nankhatai is the ratio of ingredients and the technique. You need to use a light hand, and not overwork the dough. I also discovered that adding a little bit of semolina or besan (chickpea flour) can help with the texture.
- Lesson 1: Don’t be afraid to do your research! A little online sleuthing can save you a lot of frustration.
- Lesson 2: Ratios are important, get that scale.
- Lesson 3: Don’t overmix. Seriously.
The Sweet Taste of Success
Armed with my newfound knowledge, I tried again. This time, I carefully measured everything. I gently mixed the ingredients, stopping as soon as the dough came together. I even chilled the dough for a bit before rolling it out. And you know what? It worked! I actually managed to make Nankhatai that looked and tasted like Nankhatai. They were buttery, crumbly (in a good way this time!), and perfectly spiced.
I also took a shot at a baked version of a rose falooda, putting the vermicelli in a pan and adding some rose syrup and condensed milk before baking. It actually turned out great.
My journey into baked Indian desserts is just beginning, but I’m already hooked. There’s something so satisfying about creating these delicious treats from scratch. It’s a reminder that even if you mess up (and you will!), you can always learn from your mistakes and try again. And trust me, the taste of success is always worth it.
