Nankhatai is a variety of cookie popular in India and Pakistan. We have had home made nankhatai since childhood. Nankhatai is still sold in north India, baked freshly in a clay oven. You will still be able spot them out side Seesganj Gurdwara, Old Delhi.
This recipe is my mother’s recipe. When I started learning baking this was one of the first cookies that I learnt.
My baking lessons started by Mom asking us to measure the ingredients and sieve the dry ingredients. In the era of measuring cups and spoons & digital weighing scales, I wonder how my mother used to bake. Her measures were “choti katori” ( small bowl or cup ) and ” Badi katori” ( big bowl or a big cup ). She has been baking even before the electrical ovens were popular in clay ovens. Ever wondered how they would differentiate between 180 degrees or 220 degrees or 240 degrees. Nevertheless, whatever she cooked or baked turned out to be very tasty.
After measuring the next level of training used to be on creaming, whipping and beating. and yes in my early childhood there were no electric beaters . We started off with Hand beaters or forks or spoons. the baking used to be done in Mom’s prized possession , a round aluminium oven, which was later replaced by an OTG and then a microwave and now we are back to OTG for extensive baking.