kesar nankhatai biscuits/eggless Indian cookies(nankatai)

kesar nankhatai biscuits/eggless Indian cookies(nankatai)

kesar nankhatai biscuits/egglessHome baking is truly an intoxicating affair that once you dig into this field you will never want to step out.Buying goods from bakery may sound comforting but after sometime you will realize that baking at home carries great value.The main thing is that at least you will know what ingredients are going into it.The regular nankatai is itself a very tasty addictive cookie.Adding saffron to this regular nanakhatai makes it so special.The fragrance and taste of kesar nankhatai biscuits kesar nankhatai biscuits/egglessis not to be explained you should just taste and then feel it.The golden yellow colour from the saffrons is the very speciality of this dish.These kesar nankhatai biscuits are cooked  under low temperature because some ingredients like rava and besan should cook through nicely.You can even add a pinch of nutmeg powder reducing the amount of cardamom powder.But have not tried adding nutmeg powder till now.As usual the temperature setting for each oven is always different automatically the cooking time also differs.

kesar nankhatai biscuits/eggless Indian cookies(nankatai)

INGREDIENTS:

Semolina/rava – 1/2 cup
All purpose flour/maida – 1/2 cup
Powdered sugar – 1/2 cup
Ghee – 1/2 cup
Curd – 1 tbsp
Some chopped almonds
Cardamom powder – 1 tsp
Milk – 1 tbsp
Saffron/kesar – 1/2 tsp
Soda-bi-carb – 1/4 tsp
Besan/bengal gram flour – 1 tbsp

METHOD:

1.Dissolve 1 tbsp of warm milk with saffron and keep ready.
2.First sieve maida,besan and soda together and take it in a bowl.
3.Then can sieve rava separately.
4.Mix this rava with maida -besan mix and keep ready.
5.In a separate mixing bowl cream ghee and sugar till creamy.
6.Add curd to this liquid and beat.
7.Then add saffron milk to it and mix.
8.Finally add cardamom powder and mix well.
9.Add this liquid to maida mix and make a dough.
10.Layer the oven plate with aluminum foil.
11.In-between pre-heat oven at 150 degrees.
12.Make balls press and make circular shapes,press nuts in the center.
13.Arrange in layered oven plate.
14.Bake at 150 degrees for 30 minutes.

kesar nankhatai biscuits/eggless Indian cookies(nankatai)

Total Time: 45 minutes

kesar nankhatai biscuits/eggless Indian cookies(nankatai)

Ingredients

  • Semolina/rava - 1/2 cup
  • All purpose flour/maida - 1/2 cup
  • Powdered sugar - 1/2 cup
  • Ghee - 1/2 cup
  • Curd - 1 tbsp
  • Some chopped almonds
  • Cardamom powder - 1 tsp
  • Milk - 1 tbsp
  • Saffron/kesar - 1/2 tsp
  • Soda-bi-carb - 1/4 tsp
  • Besan/bengal gram flour - 1 tbsp

Instructions

  1. Dissolve 1 tbsp of milk with saffron and keep ready.
  2. First sieve maida,besan and soda together and take it in a bowl.
  3. Then can sieve rava separately.
  4. mix this rava with maida -besan mix and keep ready.
  5. In a separate mixing bowl cream ghee and sugar till creamy.
  6. Add curd to this liquid and beat.
  7. Then add saffron milk to it and mix.
  8. Finally add cardamom powder and mix well.
  9. Add this liquid to maida mix and make a dough.
  10. Layer the oven plate with aluminum foil.
  11. In-between pre-heat oven at 150 degrees.
  12. Make balls press and make circular shapes,press nuts in the center.
  13. Arrange in layered oven plate.
  14. Bake at 150 degrees for 30 minutes.

Notes

You can even use parchment paper instead of aluminium foil for lining. You can skip besan its optional. Oven's baking time differs so adjust accordingly. Soak saffron in warm milk so that it dissolves nicely.

 

More baking here:

Sweet bakery buns

Butter biscuits

saffron cookies

Short bread cookies

Ragi biscuits

 

 

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