This Mother’s Day is going to be different in many ways. I’m one of those people (call me a cynic) who has always felt that days like Mother’s Day and Father’s Day are “Hallmark days”—created by companies for their own benefit—and that every day should be dedicated to moms and dads.
But interestingly, in a time like this—when every day feels the same and we’re losing track of the calendar—these so-called Hallmark days suddenly take on a deeper meaning. They help us keep track of time, for one, and they remind us not just to celebrate the reason they were designed for—mothers, in this case—but also to treat each day as special. Which, honestly, is how we’re meant to live our lives. And to treat moms like they’re special every single day, not just once a year.
During COVID, more than ever, moms have been doing it all. Home, school, office, and kitchen have all merged into one space as we adapt to this new normal. In many ways, everyone has become a “stay-at-home” mom or dad—and this situation has elevated that title. If anything, it has reminded us that we are all one, and that all work matters, whether it happens inside or outside the home.
So to all the mothers out there—take a bow. And take a few minutes for self-care, not just today, but every day from now on.
This recipe is dedicated to my mother-in-law—one of the strongest and most determined women I know. She has weathered many trials and tribulations in her life, meeting each one with quiet resilience and unwavering faith in a higher power.
These beautiful nankhatai biscuits were made by my husband today, while reminiscing about his childhood. On an impulse, he called her and got the recipe over the phone.
She used to make these melt-in-the-mouth biscuits in a traditional aluminum round oven (common in India in the 70s and 80s) and even taught baking to her fellow defense officers’ wives. Nankhatai was her specialty. Her kids—especially one restless and mischievous little boy—would polish them off almost as soon as they were made. So she would hide them away in old Bournvita tins. Tin after tin would be opened… and somehow, he would always find them. And finish them. A true testament to just how good they must have been.
And that’s exactly what happened today too—he finished them almost as soon as they came out of the oven.
So I wanted to record this recipe here for posterity, before we see the last of these biscuits. (Only a handful left as I type this.)
Ingredients
- All-purpose flour (maida) – 1½ cups
- Rava / semolina / sooji – 2 tbsp
- Sugar – 1 cup
- Ghee (clarified butter) – 1 cup
- Powdered cardamom (elaichi) – 2 tsp
Method
Step 1: Take all the dry ingredients in a bowl and mix them well together.
Step 2: Add the ghee and mix until the mixture comes together. It should hold its shape and not be crumbly. Do not knead too much—mix just enough to bring everything together.
Step 3: Shape the mixture into small balls and flatten them slightly so they resemble the biscuits shown in the picture.
You may poke a few holes with a fork to create a design and allow the biscuits to air slightly while baking. You can also garnish with chopped pistachios, almonds, or cashews if you like—we chose to keep them plain.
Bake in a preheated oven at 350°F (180°C) for 12–15 minutes. Keep an eye on them—they should be just lightly golden and firm to the touch, not dark brown.
This is what they look like when baked—lightly done, not overbrowned.
And they’re done. Make sure to eat them after they cool down… (unlike some of us here who couldn’t resist eating them straight out of the oven 😆)
