I made Kucho Nimki recently just the way Dida (maternal grandmother) used to make it in the past when Vegetable Oil didn’t arrive in Bengali kitchens. So, Dida would fry them in Ghee, she would make plenty of Nimki in one go. Frying them slowly in batches over medium heat, until golden crisp, the fragrance of ghee mixed with a unique aroma from the nimkis would fill the whole kitchen, and you know the favourite evening snack is getting ready to devour. The plates and jars full with nimkis never last from minutes to days soon after they appear in front of the family. And Dida would tirelessly make them again, batch after batch, year after year, with a smile on her face. We cannot even think of matching her zest and energy, she was a Goddess.
As we know, anything fried in Ghee tastes better and is much healthier if the quality of the Ghee is good. Dida would always use cow ghee, which she made regularly at home. Here, I used Cow Ghee that I got from my local dairy. I don’t prefer frying stuff in Bengal’s caramelized Ghee, e.g. Jharna because the flavour profile of caramelized Ghee is strong, and often overpowers the subtle taste and aroma of the other ingredients in food. Regular Cow ghee is a better option to cook, fry, etc. While Bengali caramelized Ghee gives you a great eating experience when you mix it with steamed rice and eat.
Sharing homemade Kucho Nimki and Sweets with friends, relatives, and neighbours during Bijoya Doshomi (the last day of Durga Puja) was a tradition that I grew up seeing. The joy of exchanging bowlful homemade goodies between loved ones would fill our hearts with warmth while bidding adieu to Ma Durga was saddening at the same time.
This recipe is a keeper, not just for Pujo, but for life because few things never change and lose their glory, and they remain forever with us. 🙂
Bengali Kucho Nimki
Dida’s recipe of Kucho Nimki was nothing unusual until she would fry them in Ghee, and this one ingredient changed everything, and of course, her love for making Nimkis for her grandchildren.
Ingredients
For dough
- 2 cups- All-purpose flour / Maida
- Salt to taste
- 3 tbsp- Ghee / Clarified butter
- ½ tsp- Kalojire / Nigella seeds
For frying
- Ghee as required
Instructions
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In a bowl add everything mentioned for the dough, mix well.
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Now add water little-by-little and knead a firm dough. Divide the dough in 3 equal roundels.
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Grease a surface (kitchen counter) with vegetable oil and start rolling the dough balls, one at a time. Roll it thin, it should be thinner than how we roll roti usually. Use a knife or a pizza cutter and cut the dough sheet in small diamonds.
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In-between heat ghee in a kadai/deep frying pan, lower the heat and start frying the Nimkis. Keep the temperature low while frying them, only increase the heat when you'd feel that the temperature of ghee is dropping.
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Keep the fried Nimkis in a bowl, and store them in an airtight container when they become completely cold at room temperature. They stay good upto 1 month.
