nankhatai biskoot

I had a favorite recipe for Nankhatai.  One that I followed for many years and which never failed me.  Mildly sweet with hints of cardamom, they just about melted in the mouth.  A perfect Nankhatai.  Then a few weeks back while looking at different Indian street foods, I saw this and this and everything changed.  With their dark brown tops and wonderfully crackled surface, these Nankhatai Biskoots looked irresistible. All I wanted was to move the season back to winter, get on the next flight to India and wander the streets of Old Delhi sampling these biscuits from one cart to another!  Trying to recreate that Nankhatai became an obsession quest!

Luckily, the ingredients were mentioned in one of the pictures and I could also see what the dough looked like.  There was just the matter of getting a hold of the sancha (mold) but I was thousands of miles away and had to think of other objects with a similar shape.  Found one right at home – my tablespoon measuring spoon!

In keeping with my new resolve to use less white flour, I swapped a significant amount of the all-purpose flour with oat flour. The recipe also called for Ghee (clarified butter) and Mava (made by evaporating milk until it is almost solid).  Both of which are easily available in India and also some Indian stores here, but I usually make mine at home (I have mentioned the way I make both at the bottom of the recipe).

So with much excitement and anticipation, I set about to make these.  When they came out of the oven, was I disapppointed.  My careful interpretation of the pictures and the logic used for baking temperatures came crashing down.  These were nothing like the pictures.  Not even close.  In hindsight, not surprising since the oat flour and raw sugar would darken the biscuits significantly and baking in an oven would give them a uniform brown color.  So unless I went back to all white flour and sugar and got myself a pushcart with big iron kadais and bag of coal, those Nankhatais weren’t going to happen.  Contemplating plan B, I absentmindedly put a biscuit in my mouth and did a double take.  They were absolutely delicious!!  Better than any store-bought or home-made ones I had ever eaten.  Crispy on the outside, crumbly and tender, not overly sweet  and the marriage of ghee and mava making for a heavenly cookie.  The flavor of cardamom also shone through.  I had found my new best Nankhatai!

Mava:

Although fairly straightforward, making Mava takes a bit of time.  It is a perfect activity for a multitasking day in the kitchen though.  For me, it is days when I cleaning the refrigerator or organizing my pantry!Two 14 oz cans of full-fat evaporated milk
250 ml heavy cream (1 cup)Pour the evaporated milk and heavy cream into a large heavy-bottom pot (try not to use a non-stick one) and bring the mixture to a boil on high heat for about 10 mins, stirring occasionally.After 10 mins, reduce the heat to medium-high and continue to boil until the mixture thickens and can coat the back of a spoon.  This should take approx.10-15 minutes.  Stir it every couple of minutes to make sure it does not scorch.

Reduce the flame to a low heat and keep cooking it until the mixture thickens and most of the water has evaporated and it almost looks like a soft dough.  The entire process from the start will take about 50 mins to an hour.

Turn off the stove and let the mava cool.  You can store it in the fridge for 2-3 days or wrap it well and freeze it for about 3 months.