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
- Dissolve 1 tbsp of milk with saffron and keep ready.
- First sieve maida,besan and soda together and take it in a bowl.
- Then can sieve rava separately.
- mix this rava with maida -besan mix and keep ready.
- In a separate mixing bowl cream ghee and sugar till creamy.
- Add curd to this liquid and beat.
- Then add saffron milk to it and mix.
- Finally add cardamom powder and mix well.
- Add this liquid to maida mix and make a dough.
- Layer the oven plate with aluminum foil.
- In-between pre-heat oven at 150 degrees.
- Make balls press and make circular shapes,press nuts in the center.
- Arrange in layered oven plate.
- 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.
You can skip besan its optional.
Oven's baking time differs so adjust accordingly.
Soak saffron in warm milk so that it dissolves nicely.