Getting the Itch for Baked Indian Sweets
So, the other day, I really wanted some Indian desserts. You know how it is. But I wasn’t in the mood for anything super heavy or fried. My mind went straight to baking. Seemed like a good project, and I was keen to try my hand at something that felt a bit more, I don’t know, wholesome, but still with those amazing Indian flavors.
Deciding on Nankhatai and Getting Prepped
I figured Nankhatai would be a good start. They’re basically Indian shortbread cookies, already baked, so no weird conversions needed from a fried recipe. Simple enough, or so I thought. I’ve made them before, ages ago, but wanted to really nail it this time.
First things first, ingredients. I made sure I had everything I needed. Here’s what went into my Nankhatai:
- Plain flour, or ‘maida’ as we call it.
- Some fine semolina, ‘sooji’, for that slight crunch – I like that texture.
- Icing sugar, not granulated. Learned that the hard way once with gritty cookies.
- Good old ghee. This is a big one, non-negotiable for the real taste.
- Cardamom powder. Can’t have Nankhatai without that beautiful scent.
- A tiny pinch of salt. Always helps balance the sweetness.
Getting the ghee right was key. I had to soften it just right, not melted, not too hard. It really makes or breaks these cookies, I tell ya. Took a bit of patience.
The Actual Baking Process – My Kitchen Adventure
Alright, so I got down to it. Dumped the flour, semolina, sugar, and cardamom into a big bowl. Gave it a good whisk to mix it all up. Then came the ghee. I started working it into the flour mixture with my hands. You gotta get it to a breadcrumb-like texture first, then it slowly starts coming together as a dough. Honestly, my counter was a bit of a mess with flour by this point, but that’s half the fun, right? My dough felt a tad dry, so I added a tiny splash more ghee – not too much. You just go by feel, really. It shouldn’t be sticky.
Then, I rolled out small balls between my palms, flattened them slightly. Some folks make fancy patterns on top with a fork, or add a whole nut. I just stuck a little sliver of pistachio on some of mine. Kept it simple this time.
Lined them up on a baking tray. I had remembered to put baking paper down, thankfully. My oven was preheating – moderate temperature, nothing too crazy. About 160 Celsius, I think it was. I baked them for, oh, around 15-20 minutes. You gotta watch them like a hawk towards the end. They go from perfectly pale golden to burnt real quick. I was looking for that light golden color on the edges and a pale top.
The Moment of Truth – And What I Reckon
Pulled them out, and the whole kitchen smelled amazing. That combination of warm ghee and cardamom, man, it’s just fantastic. I let them cool on the tray for a good 10 minutes because they’re super delicate when hot and can crumble if you move them too soon. Then I carefully moved them to a wire rack to cool completely.
And the taste? Pretty darn good, if I say so myself. Crumbly, buttery, just melted in the mouth, with that perfect cardamom hit. Not too sweet either, which is how I prefer them. It wasn’t a total disaster, which is always a win in my book when I’m baking something I really care about getting right.
Was it worth the effort, the slightly messy counter and all? Yeah, I think so. Nothing quite like homemade, especially when it comes to these traditional treats. Plus, you know exactly what’s gone into them. Will I make them again? Definitely. Maybe next time I’ll try adding a hint of rose essence or saffron for a change. Always room to experiment a little, right?
