Kesar Nankhatai Biscuit Or Kesar Flavoured Nankhatai Cookies
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About Kesar Nankhatai Biscuit Or Kesar Flavoured Nankhatai Cookies
Kesar Nankhatai is the ultimate tea-time treat, beloved for its delicate saffron flavor and beautiful golden hue. These Indian shortbread cookies are crafted from all-purpose flour, rich desi ghee, and a touch of semolina, which gives them their signature crumbly texture and melt-in-the-mouth goodness.
Quick and easy to prepare, these biscuits fill your kitchen with the irresistible aroma of saffron and ghee. Their simple yet decadent taste makes them a favorite across generations—equally enjoyed by kids and elders alike. Perfect for festive occasions or cozy afternoons, Kesar Nankhatai brings a delightful burst of tradition and flavor to every bite.
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Recipe Time & More
Ingredients
- 1 cup All Purpose Flour (Maida, or maida or maida 㠜)
- 1 cup Powdered Sugar (㠜)
- 3/4 cup Desi Ghee
- 2 tbsp Yogurt (or curd curd 㠜)
- 1/4 cup Semolina (Suji, or rava rava)
- 1/2 tsp Cardamom Powder (Elaichi, 㠜)
- 10 Saffron Strands (soaked in milk, or kesar kesar or strings 㠜)
- 1/4 tsp Cooking Soda
- 1 tsp Salt (of, or as per taste)
- 10 Saffron Strands (soaked in milk, or kesar kesar or strings 㠜)
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Instructions
- Soak saffron strings in 2-3 tablespoons of milk for 20 minutes._x000D_ _x000D_ Take a mixing bowl. Add ghee and powdered sugar and whisk well till it is light, creamy and fluffy._x000D_ _x000D_ Sift/sieve in the all purpose flour, cooking soda and a pinch of salt into this ghee-sugar mixture and mix well.
- Now add cardamom powder, saffron milk and semolina and combine together. Finally add curd and knead well to a smooth dough._x000D_ _x000D_ Divide the dough into small portions. Form small round flat balls of dough and keep it ready._x000D_ _x000D_ Grease and line baking tray/tin and arrange the flat balls on the baking tray. Bake in a preheated oven at 160 degrees for 15-20 minutes. Allow it to cool down. Nankhatais are now ready to be served.
- Store nankhatais in an airtight container and serve with tea/coffee as a evening snack or enjoy the cookies as it is.
- TIPS/NOTES_x000D_ _x000D_ Temperatures vary in different ovens. So always keep an eye while baking. If the nankhatais are not baked enough, bake them for few more minutes.
Recipe Notes
Additional Tips
- For an extra saffron aroma and vibrant color, soak the saffron threads in a tablespoon of warm milk for 10 minutes before adding to the dough; this helps extract maximum flavor and hue.
- If you prefer a crunchier texture, increase the semolina slightly by a tablespoon and reduce the all-purpose flour equivalently; this modification gives the nankhatai a delightful bite while retaining softness inside.
- For an elegant festive touch, gently press a slivered pistachio or almond into the center of each cookie before baking, adding both visual appeal and a complementary nutty flavor.
- Store the baked nankhatai in an airtight container at room temperature for up to two weeks; placing a small piece of parchment paper between layers helps prevent them from sticking together and preserves their crumbly texture.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 791kcal | Carbohydrates: 107g | Protein: 6g | Fat: 38g | Polyunsaturated Fat: 11.4g | Monounsaturated Fat: 22.8g | Sodium: 760mg | Fiber: 2g | Sugar: 67g
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This looks so good! Appreciate the share.
This looks fantastic! Appreciate the share.
Such a tempting dish! Thank you.