Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup clarified butter (ghee)
- 1/2 cup powdered sugar
- 1/4 tsp saffron strands
- 1/4 tsp cardamom powder
- 1/4 tsp baking powder
- 1 tbsp milk
Special Equipment Needed:
- Mixing bowl
- Hand mixer or stand mixer
- Baking tray
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. In a mixing bowl, add 1/2 cup clarified butter (ghee) and 1/2 cup powdered sugar. Mix well using a hand mixer or stand mixer until light and fluffy.
3. Add 1 cup all-purpose flour, 1/4 tsp saffron strands, 1/4 tsp cardamom powder, and 1/4 tsp baking powder to the bowl. Mix until the dough comes together.
4. Add 1 tbsp milk to the dough and mix until it forms a smooth dough.
5. Take small portions of the dough and shape them into small balls.
6. Place the balls on the prepared baking tray and flatten them slightly with your fingers.
7. Bake the nankhatai in the preheated oven for 12-15 minutes or until the edges turn golden brown.
8. Remove the nankhatai from the oven and let them cool on the baking tray for 5 minutes.
9. Transfer the nankhatai to a wire rack and let them cool completely.
10. Serve the saffron nankhatai with tea or coffee.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 12-15 saffron nankhatai.
Nutritional information:
Each saffron nankhatai contains approximately 100 calories, 6g fat, 10g carbohydrates, and 1g protein.
Substitutions for ingredients:
- You can use unsalted butter instead of clarified butter (ghee).
- You can use whole wheat flour instead of all-purpose flour.
- You can use almond flour or coconut flour for a gluten-free version.
- You can use honey or maple syrup instead of powdered sugar.
Variations:
- You can add chopped nuts like almonds, pistachios, or cashews to the dough for added crunch.
- You can add raisins or dried cranberries for a fruity twist.
- You can add cocoa powder for a chocolatey flavor.
Tips and Tricks:
- Make sure the butter is at room temperature before mixing it with the sugar.
- Do not overmix the dough as it can make the nankhatai tough.
- Let the nankhatai cool completely before storing them in an airtight container.
Storage Instructions:
Store the saffron nankhatai in an airtight container at room temperature for up to a week.
Reheating Instructions:
You can reheat the nankhatai in a preheated oven at 350°F (180°C) for 5 minutes or until warm.
Presentation Ideas:
Serve the saffron nankhatai on a platter with a cup of tea or coffee.
Garnishes:
You can garnish the nankhatai with chopped nuts or saffron strands.
Pairings:
Saffron nankhatai pairs well with tea, coffee, or milk.
Suggested Side Dishes:
You can serve saffron nankhatai with a side of fresh fruit or yogurt.
Troubleshooting Advice:
- If the dough is too dry, add a little more milk.
- If the nankhatai are too crumbly, add a little more butter.
Food Safety Advice:
Make sure to store the nankhatai in an airtight container to prevent them from getting stale.
Food History:
Nankhatai is a popular Indian shortbread cookie that originated in the city of Surat in Gujarat, India.
Flavor Profiles:
Saffron nankhatai has a rich, buttery flavor with a hint of saffron and cardamom.
Serving Suggestions:
Serve the saffron nankhatai as a snack or dessert with tea or coffee.
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Region: Indian