Nankhatai

A delicious cardamom and saffron flavoured shortbread cookie that will remind you of Indian sweets!

Course Dessert

Cuisine Indian

Keyword Fusion Desserts

Prep Time 15

Cook Time 15

Servings 4

1/2 cup white sugar
2 pods cardamom
1/2 cup gulab jamun mix or use plain flour/maida
1/2 cup plain flour/maida
1/2 cup besan/chickpeas flour
2.5 tbsp semolina/rava
1/2 cup melted ghee ghee in room temperature. if you live in a cold place, microwave for 30 seconds.
3-4 strands saffron optional
1-2 tsp nuts (almond, pistachios) for garnish

Preheat oven to 180°C and line a baking tray with parchment paper.
To a small blender/mixie jar, add the sugar, cardamom pods and saffron (if using) and powder to a smooth consistency. The texture needs to be like icing sugar.
In a large bowl, add the powdered sugar, gulab jamun mix, plain flour, semolina, besan and mix well to combine.
Make a small well in the middle and the melted ghee and mix using hands until it becomes a soft dough.
Make small balls and arrange on the baking tray. Garnish with nuts.
Bake for 15 minutes at 180°C until the top is slightly golden. Each oven is different so check from 10 minutes and remove when the top is golden. The cookie will firm up as it cools.

No gulab jamun mix? Plain flour works well as a substitute. If you have milk powder in hand, substitute 2 tbsp of the maida with it.
The dough needs to be soft and pliable. So, if required - you can add about 1 -2 tsp of milk for consistency.I have made this recipe twice and did not need to add it but I have had feedback that this was required.
These cookies are not too 'sweet', so if you are someone who likes your desserts on the sweet side, add 2-3 tbsp more sugar.
If you use another kind of sugar, the baking time may vary, and so will the texture of the cookie.
These cookies will slightly crack on baking, that is normal.