Saffron flavoured nankatais

Saffron nankatai


Ingredients:


1½ cups Whole wheat flour OR 1 cup whole wheat flour and 1/2 cup powdered nuts
½ powdered sugar
½ cup + 1tbsp Ghee/Indian Clarified Butter (or use melted unsalted Butter)
6 Green Cardamoms, crushed, peeled and powdered
¼ of small Nutmeg or ¼ inch Cinnamon, powdered
¼ tsp Saffron dissolved in 1 tbsp warm Milk
1/4 tsp Baking powder
Small pinch of Salt
Few Cashews for topping (Optional)


Method:
Pre-heat the oven at 150 deg C. Line the baking tray or sheet with aluminium foil or baking paper and keep it aside.
Take sugar and ghee in a mixing bowl and add saffron dissolved in milk. Mix them well till sugar and ghee are incorporated well.
Next add whole wheat flour , baking powder, crushed and powdered spices and a small pinch of salt and mix them well till you can form dough. If the dough is too crumbly or powdery, add a tsp of milk at time till you can form dough.
Make small lime sized or large gooseberry sized balls and lightly press the cashews on top.
Place them in a baking tray lined with aluminium foil or baking paper and make sure that there are enough gaps between individual cookie dough.
Place the baking sheet in the middle rack of the oven and bake for 12 to 15 minutes.
Once baked, take the cookies from baking tray/sheet and place them on cooling rack. Don’t worry if you find the cookies to be little soft as they will harden once cooled.