Naan Khatai

Culinary History:

The word “Nankhatai” is derived from the Persian word “Naan” which means bread, while
“Khatai” comes from the Afghan word meaning biscuit. Nankhatai is a traditional dessert made
for Christian and Jewish holidays. Introduced by Dutch spice traders in the sixteenth century, it
originated in the City of Surat, in the Indian State of Gujarat. The original Dutch recipe was a
shortbread, but over centuries the Indian version turned into a biscuit.

Ingredients:

1 1/4 cup unbleached all purpose flour

2/3 cup confectionery sugar

1/2 cup cold organic unsalted butter

1/8 tsp fine sea salt

Orange water (optional)

5 pods of cardamom

Dried Rose Petals (optional)

Procedure:

1. In a large bowl, rub the butter and the flour with your fingers to form a bread crumb consistency.

2. Crush three cardamom pods and remove the seeds. Using a motor and pesto, crush the seeds and keep them aside.

3. Add the rose water, cardamom, icing sugar, and rose petals to the flour mixture. Mix together to form a firm dough.

4. Take a clean surface and roll out the dough to a thickness of 3/4 inches. Using a fluted circular cookie cutter, cut the cookies and place them on a lined baking tray with parchment paper.

5. Chill the cookies for 20 minutes in the refrigerator till its firm.

6. Preheat the oven to 340 degrees and bake the cookies for about 20 minutes.

7. Remove from oven and decorate with two cardamom pods and dried rose petals.

Spiced Cranberry Dark Chocolate Bark

Procedure

1. Fit a heatproof bowl over a pot of simmering water, making sure the water does not touch the bottom of the bowl. Fill the bowl with your dark chocolate pieces and stir until melted, about 5 minutes. Remove the bowl and stir in most of the crystallized ginger and Kashmiri Garam Masala (saving a bit for the end).

2. Line a cookie tray or baking sheet with parchment paper and pour the melted chocolate onto the sheet. Using a spatula, smooth out the chocolate into an even layer about ¼ inch thick. Add the cranberries and nuts, and finish it off with a sprinkle of Garam Masala.

3. Chill or refrigerate for 20 to 30 minutes or until firm. 
    

Ingredients

5oz of Dark Chocolate (60% Cacao or better)
2 tablespoons minced crystallized ginger
½ tsp Organic Kashmiri Garam Masala
½ cup dried Cranberries
½ cup of your favorite Nuts

Spiced Molasses Cookies

Procedure

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, Garam Masala spice blend and salt. In a shallow bowl, place 1/4 cup sugar; set aside.

2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
   Arrange balls on baking sheets, about 3 inches apart.

4. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly).

5. Cool 1 minute on baking sheets; transfer to racks to cool completely.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoon Kashmiri Garam Masala
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses