1/2cup +2-3 tablespoonsghee or clarified butterin semi-solid state, should not be melted
3/4cupconfectioners sugar or powdered sugar
1/2teaspooncardamom powderfrom 7-8 cardamom pods
½teaspoonsaffron strandscrushed
chopped pistachiosto garnish
chopped almondsto garnish
1tablespoonmilkoptional, only use if dough isn't coming together
Instructions
In a bowl sieve together flour, besan, sooji and cardamom powder. Add salt and mix till well combined.
Using your stand or hand mixer, mix/cream together ghee with powdered sugar and crushed saffron strands until fuffy.
Add the flour mix (the dry ingredients) and mix.
Mix until it forms a soft and smooth dough. If the dough is not coming together, you may add a tablespoon of milk at this point.
Cling wrap the dough and refrigerate for 30 minutes.
After 30 minutes take the dough out and pinch equal size balls from the dough.
Flatten each balls slightly with your hands and if you want make a criss-cross design on top with a knife. Press some chopped nuts in the center.
Place the baking tray lined with the cookies back in the refrigerator again for 20 minutes. Meanwhile pre-heat the oven to 375 F degrees.
After 20 minutes, take out the baking tray and bake at 375 F degrees for 16-18 minutes or till the bottom of the cookies starts turning light brown in color.
Remove nankhatai from oven and let cool completely.
Store in an airtight container and enjoy!
Notes
* The ghee to be used in this recipe should not me melted. It should be in a semi-solid state.* Chilling the dough is mandatory.