Name: Kesar-Pista Naankhatai recipe by Runa Ganguly at BetterButter
Prep time: 9 min
Cook time: 20 min
Total time: 29 min
Yield: 10
Ingredients: 1 cup All purpose flour; 2 tablespoon Chickpea flour; 2 tablespoon Fine Semolina; 1/2 cup of Clarified Butter; 1/2 cup castor sugar; 1/2 teaspoon baking powder; 1/2 teaspoon saffron crushed; 8-10 pistachios slivered; 1 tablespoon milk

ABOUT Kesar-Pista Naankhatai RECIPE

Easy and best eggless Nankhatai recipe,made with a combo of flour and gram flour (besan),flavoured with Kesar and Pista,a melt in the mouth treat for all, especially kids!

Ingredients Serving: 10

1 cup All purpose flour
2 tablespoon Chickpea flour
2 tablespoon Fine Semolina
1/2 cup of Clarified Butter
1/2 cup castor sugar
1/2 teaspoon baking powder
1/2 teaspoon saffron crushed
8-10 pistachios slivered
1 tablespoon milk

Instructions

Sieve the flour, chickpea flour, semolina and baking soda together.
In a bowl whisk the ghee and sugar together till it's well mixed and creamy.
Add the sieved dry ingredients and the crushed saffron and form a smooth dough gently with the hands.
If the dough is crumbly add the milk to form a dough.
Divide the dough into 24 equal sized smooth balls, flatten a little in the middle ,press some slivered pistachios and a saffron strand on the flattened portion.
Arrange the nankhatais in a greased or lined baking tray with some space in between them as they spread while baking.
Bake in a preheated oven at 180 deg C for 20 minutes.
Cool on a wire rack and keep them in an airtight container.

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