Saffron Nankhatai

Indian shortbread cookie that goes perfectly  with a cup of masala chai Makes 30 pieces

Ingredients

  • 1.5 cups maida
  • 2 tbsp besan
  • 1 tbsp chiroti rava
  • ¼ tsp baking soda
  • ½ cup ghee
  • ½ cup powdered sugar
  • 1 sachet Kesari Saffron Powder
  • For garnish: 10-12 pistachios, Saffron strands

Method:

  1. Sieve the maida, besan, rava, baking soda and keep aside
  2. In  a bowl, mix together the  ghee, sugar and saffron powder until well combined.
  3. To this add the dry ingredients and gently combine until you get a smooth dough.
  4. Pinch off 30 portions from this dough.  Roll each  portion  between palms to get a smooth ball
  5. Flatten this ball slightly and place on a baking sheet. Keep some distance2cm between the cookies as they will expand as they bake.
  6. Preheat oven at 180°C.
  7. Meanwhile,    roughly    chop     the pistachios and press a pinch of chopped nuts over each cookie
  8. Bake in the preheated oven for 20 minutes
  9. Remove, cool and  pack in airtight container. Garnish with a strand of saffron before serving if desired

Variation: Substitute half the maida with wheat flour and use 1-2 tbsp of milk to bind the dough if need be.

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