Kesar Nankhatai - Indian shortbread cookies with Saffron
Recipe for Saffron flavoured Nankhatai - Indian shortbread cookie - Diwali special recipes - Eggless Indian cookies
A couple of weeks ago, I had this fantastic opportunity to create festive recipes for a Saffron brand - Kesari. It brought me much joy to create recipes using my favourite spice, and my kitchen was suffused with the aroma of saffron.
While these recipes were for their e-booklet, they are okay with me sharing it on my blog too, so that my readers can prepare these recipes for Diwali this year :) I shall share the link to the e-booklet that you can download once it is up on their website.
This is a series of 8 recipes, and all of them are perfectly apt for Diwali. And if you know me well, they are all quick and easy to prepare, with no laundry list of ingredients involved.
First in the series is a special Kesar Nankhatai. While I've already blogged a recipe for Nankhatai last year, this one is all the more festive due to the addition of saffron. I have used pure saffron powder, but you can replace it with a few strands of saffron toasted on a very gentle heat and powdered using a tiny mortar-pestle. The warm, rich aroma of saffron is the highlight of this melt in the mouth Nankhatai.
- Sieve the maida, besan, rava, baking soda and keep aside.
- In a bowl, mix together the ghee, sugar and saffron powder until well combined.
To this add the dry ingredients and gently combine until you get a smooth dough.
- Pinch off 30 portions from this dough. Roll each portion between palms to get a smooth ball.
- Flatten this ball slightly and place on a baking sheet. Keep some distance ~ 2cm between the cookies as they will expand as they bake.
- Preheat oven at 180°C.
- Meanwhile, roughly chop the pistachios and press a pinch of chopped nuts over each cookie.
- Bake in the preheated oven for 20 minutes. Cookies will harden further on cooling.
- Remove, cool and pack in airtight container. Garnish with a strand of saffron before serving if desired.
Substitute half the maida with wheat flour and use 1-2 tbsp of milk to bind the dough if need be.