Nankhatai Apple Crumb Bars

Why is Diwali celebrated?

Lord Rama was fighting with Raavana who had the strength of 10 men. He fought with Raavana for 14 years. He fought to rescue his wife Sita from the clutches of the evil Raavana. After winning the war, Lord Rama came back with Sita and Hanuman, his loyal companion, back to Ayodhya and all the folks were waiting for his arrival. In anticipation and in celebration of his win, the entire city was decorated with diyas everywhere, and hence Diwali is called the Festival of Lights. It is a victory of good over evil, a joyous celebration of the people of Ayodhya.

How I came up with the Nankhatai Apple Crumb Bars?

I came up with these Nankhatai Apple Crumb Bars, keeping fall and Diwali in mind. Apple crumb bars are a staple during the beautiful fall season, and to combine it with nankhatai, which is a Gujarati mithai that originated in Gujarati in the 1600s is so special. Nankhatai is made with all purpose flour, chickpea flour and semolina, and spiced with cardamom and nutmeg, giving this iconic bakery style cookie its signature grit. 

Combining both the nankhatai + apple crumb bars results in an eggless, melt-in-your-mouth bar that is crumbly, soft, tasty and SO full of flavor. 

How we celebrated Diwali in Mumbai?

Growing up Diwali was the biggest and most anticipated festival of the year. For Gujaratis, it is our New Year, as we call it Bestu Varas and signifies new beginnings. Weeks before Diwali commenced, mom would first get the whole house cleaned, from top to bottom. It meant we cleaned our cupboards and rooms as well, which was a mighty chore! Then came shopping, we all had new clothes to wear for Diwali day, new vessels (pots and pans) that mom would buy for the kitchen, and ofcourse with new stuff came new jewelry as well!

Rangoli was a huge part of Diwali. Mom and I would go shopping to Vile Parle, and purchase all the colors and diyas required. Rangli adorns the home and makes it welcoming for guests during the Diwali period. It is often made with rice or flowers as well. Making rangoli was perhaps the favorite part of the tradition.

Diwali is just NOT Diwali without all the good food. Mom would go on a rampant spree to make all the goodies that Gujaratis make for Diwali. She would make big dabbas of snacks! The savory would include Chorafadi, chevdo, mathiya, farsi puri, chakri to name a few. The sweets would include mohanthal, ghugra, kaju katri and penda. This would be to serve guests who would visit us during Diwali, bearing gifts and sweets.

Diwali in the US

Coming here to the United States, where I had friends and no family, we had our own little celebration with food, music, crackers and small festivities. Once I had my kids, we made our own little traditions with a few elaborate dishes and sweets. We celebrate with our extended family aka friends, with catered food.

Ingredients for the Nankhatai Apple Crumb Bars

The ingredients for the Nankhatai Apple Crumb Bars are:

Crumb:

• All purpose flour
• Chickpea flour (besan) : You can find chickpea flour at Indian stores or on Amazon.
• Fine semolina : There is fine and coarse semolina, get the fine semolina, also available at Indian stores.
• Baking powder
• Table salt
• Spices like cardamom and nutmeg
• Whole milk or heavy cream
• Saffron
• Ghee : should be semi-solid not liquid, this helps to get the correct crumb texture.
• Confectioner’s sugar or powdered sugar
• Vanilla extract
• Nuts like pistachios and almonds

Apple filling:

• Apples
• Light brown sugar
• Cornstarch
• Lemon juice
• Spices like cardamom, cinnamon and coarsely ground fennel seeds

How to make the Nankhatai Apple Crumb Bars

The base of the bars is made with the nankhatai ingredients such as all purpose flour, chickpea flour, semolina, spices like cardamom and nutmeg, saffron, nuts like almonds and pistachios. The mixture forms the base and the crumb of the bars. 

How do I bloom saffron?

• Saffron is bloomed by crushing it into a powder with a mortar and pestle and then add warm milk to it. The color will instantly change to a beautiful bright yellow.

The middle filling is the apple filling which is thinly sliced apples, coated with brown sugar, lemon, cardamom, cinnamon, and cornstarch. 

TIP:

• When adding the filling on top of the base, leave the juice behind, else the bars will get soggy.
• Apples should be thinly sliced using a mandolin to get even layers. This helps with even cooking as well. 
• Be sure to press down the apple layer to create a thin even layer. You can use an offset spatula for this part.

Pour the crumb portion on top of the apples and using an offset spatula, press it down to seal in the apples. The layers are baked together for about an hour. Cool completely and chill, before cutting them into little squares. 

Decoration for the Nankhatai Apple Crumb Bars

Decoration for the Nankhatai Apple Crumb Bars is optional. I used plain vanilla buttercream to make mehendi designs for a decorative touch. You can totally skip it and sprinkle powdered sugar on the top, garnish with chopped almonds and pistachios, some edible gold leaf and dried rose petals. 

Where do I get the mandolin from?

I got my mandolin from Amazon and it is one of the most useful tools in the kitchen.

What kind of offset spatula do I use?

I love this offset spatula and it is used a lot in my kitchen.

How long do the Nankhatai Apple Crumb Bars last?

The Nankhatai Apple Crumb Bars will keep for a week.

How do you store the Nankhatai Apple Crumb Bars?

The bars are stored in an airtight container in the fridge.

Other fun Diwali recipes to try are:

• Pluot and Cardamom Nankhatai Thumbprints
• Pear and Ginger Barfi Bars
• Eggless Mango Shrikhand Cookie

If you make these bars, remember to tag #thejamlab on Instagram and/or leave a comment on this blog post!

XO
Amisha

Nankhatai Apple Crumb Bars

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• Amisha Gurbani

These bars are a fusion of the American Apple Crumb Bars and the traditional Gujarati mithai called Nankhatai, that dates back to the 16th century in Surat, India. The crumb is made with all purpose flour, chickpea flour and semolina, along with nuts and spices, and is infused with an apple layer in the middle. Thinly sliced apples are the key to making these delectable and irresistible!

 

Makes 16

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Ingredients

Nankhatai base and crumb

• 1 cup (120 gms) all purpose flour
• 3/4 cup (68 gms) chickpea flour (besan)
• 1/4 cup (38 gms) semolina
• 1/2 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 2 tablespoons whole milk or heavy cream
• A pinch of saffron or 1/4 tsp saffron
• 3/4 cup (168 gms) ghee, not melted, should be semi solid
• 1 cup (120 gms) confectioner’s sugar or powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons coarsely chopped pistachios
• 1/4 cup sliced almonds

 Apple Filling

• 2 apples (453 gms/1 lb), skin peeled, halved, core removed, and thinly sliced
• 1/2 cup (100 gms) light brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 3/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground fennel seeds

Vanilla Buttercream

• 6 tablespoons unsalted butter at room temperature
• 1 1/4 cups confectioner’s sugar
• 1 tablespoon milk or heavy cream
• 1/2 teaspoon vanilla extract
• Colors depending upon what colors you want to decorate on the top of the bars

Equipment

• 8x8 inch square baking pan
• Parchment papers
• Cooking spray
• Americolor gel colors
• 12 inch piping bags x 2
• Wilton #1 x 2 piping tips

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Method

Nankhatai base and crumb

• 1. Preheat the oven to 350 degrees.
• 2. In a medium bowl, add the all purpose flour, chickpea flour, semolina, baking powder, salt, cardamom, nutmeg and stir to combine.
• 3. In a small bowl, add the milk, warm it in the microwave for 15 seconds. Add saffron and let steep to get the color and flavor.
• 4. In a large bowl, add the powdered sugar and ghee. Using a rubber spatula, combine the ingredients and mix it until light and fluffy.
• 5. Add the saffron-milk and vanilla extract and mix to combine. Use a rubber spatula, to clean the sides of the mixture and bring it to the center of the bowl.
• 6. Add the dry mixture, into the bowl and mix until well incorporated.
• 7. Add in the almonds and pistachios and mix again. It may be crumbly and may not form a complete binded dough, and that is ok.
• 8. Grease an 8×8 inch square pan with cooking spray. Put a parchment paper with an overhang. Put another parchment paper for an overhang on the other 2 sides as well. This will make it easier to lift it off the pan. Use cooking spray to spray inside the parchment as well.
•  

Apple Filling

• 1. In a medium bowl, combine all the ingredients and gently mix to coat all the apples evenly.

 

Assembly and baking

• 1. Add 2/3 of the nankhatai mixture into the pan. Press it in and make sure it is evenly distributed. Use a small offset spatula to level it out nicely and evenly.
• 2. Add the apple filling into the pan. Level it out neatly with an offset or rubber spatula.
• 3. Crumble the remaining 1/3 of the nankhatai mixture on top evenly distributed throughout the pan. Using an offset or rubber spatula, press it in and level the mixture.
• 4. Place the pan in the middle rack of the oven and bake for around 50-60 minutes, until the top is nicely browned.
• 5. Remove and let cool completely for an hour.
• 6. Put it in the fridge and let it cool for 2 hours.

 

Vanilla Buttercream

• 1. In a large bowl, add the butter and whisk it for a minute with a rubber spatula. Add the remaining ingredients like powdered sugar, milk and vanilla extract and mix until well combined and it has a good consistency. 
• 2. Separate the buttercream into 2 small bowls. Add your chosencolor respectively, and using a separate small rubber spatula for each bowl, whip vigorously to combine and get the color you want.
• 3. Get 2 piping bags, inserted with the piping tip. Place each colored buttercream into each piping bag. Use a bench scraper to scrap it down to the tip. Twist and seal the piping bag.

Cut and Decorate

• 1. Remove the bar from the fridge. Using a sharp knife cut into 16 equal pieces.
• 2. Pipe using the colors on top of each bar. Remember to keep twisting to keep even pressure, for smoother piping.
• 3. Place in the fridge to set for about an hour.
• 4. Store in an airtight container in the fridge for upto a week.

Notes

Where do I get the mandolin from?

I got my mandolin from Amazon and it is one of the most useful tools in the kitchen.

What kind of offset spatula do I use?

I love this offset spatula and it is used a lot in my kitchen.

How long do the Nankhatai Apple Crumb Bars last?

The Nankhatai Apple Crumb Bars will keep for a week.

How do you store the Nankhatai Apple Crumb Bars?

The bars are stored in an airtight container in the fridge.