This Mother’s Day is going to be different in many ways. I am one of those (call me a cynic) who think that days like Mother’s and Father’s Day are just “Hallmark days”, or those designated by companies to benefit themselves and that every day should be dedicated to moms and dads. The interesting thing is – when we have a time like now when every day is the same and we are losing track of days of the week, such “Hallmark” days suddenly mean a lot – they help you keep track of the calendar for one – and they make you appreciate not just the reason they were designed for – moms, in this case – but also to treat each day like it is special. Which is how we are supposed to live our life. And – treat moms like they are special, EVERY.SINGLE.DAY- not just that one day in the year.
Now, during COVID – more than ever, moms are doing it all – the home, the school, the office, and the kitchen, all seem to be merging into one, as we are getting used to the new normal of being at home. Everyone is a “stay at home” mom (and dad) and this situation has actually elevated this title. If anything, this situation has ensured we realize that WE ARE ALL ONE, and WE ALL WORK, whether it is in our out of the home.
So, to all mothers out there, take a bow and take some time for a few minutes of self-care not just today but every day from now.
This recipe is dedicated to my mother in law, one of the most determined and strong mothers I know. Someone who has survived many trials and tribulations in her life and lives through them with dedication and her faith in her Higher power.
These beautiful nankhatai biscuits were made by my husband today while he was reminiscing old times so he got the recipe from her, on an impulse, over the phone.
She apparently used to make these melt in the mouth biscuits in her aluminum round oven (available in India in the 70-80s) and teach baking to her fellow defense officer wives. Her specialty was nankhatai. And her kids, especially one restless and naughty one, would apparently finish them off as soon as it was made so she would make sure to hide them in old Bournvita tins. And so many Bournvita tins would be opened to find them. And find them he would – to instantly polish them off, much to her dismay. A testament to how good they must have tasted.
And that is exactly what he did today too, as soon as he baked them :). So I wanted to record the recipe here for posterity before we see the last of these biscuits (only a handful left as I type this).
Ingredients:
- All-purpose flour or maida – 1.5 cups
- Rava or semolina or sooji – 2 tbsp
- Sugar – 1 cup
- Ghee or clarified butter – 1 cup
- Powdered cardamom or elaichi – 2 tsp
Step 1 : Take all the dry ingredients in a bowl and mix them well together.
Step 2: Add the ghee and mix well till the mixture comes together. Make sure it holds together and isn’t crumbly. Also do not knead too much just enough so it mixes well.
Step 3: Shape the mixture into small balls of dough and flatten a bit so it looks like in the picture.
You may poke some holes with a fork to give it a design and also to ensure it airs a bit. You can also add some dry fruits or garnish here – pistachio, almond, cashew etc. We chose not to.
Bake in a preheated oven at 350F for about 12-15 minutes. Watch it so it becomes just slightly brown and not too dark but is firm to touch.
This is what it looks like when baked. Not too dark brown but just lightly done.
And its done! Make sure to eat when it’s cool (unlike some of us here who ate when it was right out of the oven😆)