Kesar Nankhatai – Saffron infused shortbread cookies that go perfectly with a cup of masala chai. This delicious cookie is made with flour, milk, kesar, besan, suji and oil. It is baked to perfection until soft and crispy in an oven and served warm.
Ingredients: 3 Tbsp Warm Milk 20 Kesari Organic Saffron Strands + for garnish
1 Cup Flour 2 Tbsp Besan
2 Tbsp Sooji
1 Tsp Baking Powder ½ Cup Oil ½ Cup Powdered Sugar
In a small bowl, add warm milk along with saffron strands. Let it infuse for 5 minutes and keep aside. In a medium bowl, add flour, besan, sooji and baking powder. Mix well and keep aside. In another large bowl, add oil and sugar. Mix well for 2 minutes and add the flour mix slowly to the oil mix while mixing simultaneously.
Add reserved saffron milk to the flour mix and knead into a soft dough. Make 10 small balls the size of a lemon and press down gently. Place the cookie dough onto a baking tray and bake in a preheated oven for 20 minutes. Once cooked, remove from the oven and cool for 10-15 minutes. Garnish with saffron and serve as is or store in an airtight container for later use.