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NANKHATAI – THE SWEET FESTIVITY OF DIWALI – A SPECIAL REPORT

bakery-3Among other items that are made during Diwali, Nankhatai is one of the perfect savior. With Diwali, one can see several bakeries in the city flooded with women carrying big tins of dough used for making nankhatais and get them baked in these conventional bakeries. We went to a bakery at Koperkhairane to find out more about this delicacy. This is a bakery at Koperkhairane where women are busy making balls out of the dough they’ve got from their homes to get them baked. The bakers are busy inserting the trays into the huge furnace that runs on charcoal. That’s the reason why the nankhatais taste much better than baked at home in micro wave oven. We spoke to some of the women who explained why they find these conventional bakeries better. These small balls of the nankhatai dough are given different shapes and then put into the furnace for baking. The balls are placed on trays provided by the bakery. A wood or coal fired stove heats the furnace, adding the special aroma to these nankhatais. After 15 to 20 minutes the soft and crunchy nankhatais are taken out of the furnace. We spoke to the owner of the Shiv Prasad bakery who gave us more insight. Bakeries during Diwalis are flooded with women rushing to make their own traditional nakhatais and once the process is completed, they take back the delicacy to enjoy a traditional Diwali.

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