Description
Delicious Rose Pistachio Saffron Nankhatai for Festive Joy
Ingredients
Scale
- 1 cup Ghee (Ensure it’s solid, not melted.)
- 3/4 cup Powdered Sugar (Can substitute with granulated sugar.)
- 1 cup Wheat Flour (No substitutes necessary.)
- 1/2 cup All-Purpose Flour (Can swap for more wheat flour.)
- 1/4 cup Besan (Chickpea Flour) (No substitutes recommended.)
- 1/4 cup Semolina (Optional for extra texture.)
- 1 tsp Baking Powder (Make sure it’s fresh.)
- 1/4 tsp Salt (Use less if desired.)
- 1 tsp Rose Essence (Can replace with rose water.)
- 1/2 cup Pistachios (Toast and coarsely grind.)
- 1 tsp Pistachio Essence (Optional for less intensity.)
- 1 tsp Cardamom Powder (Key for saffron-cardamom dough.)
- 1 pinch Saffron (Soak in warm milk for infusion.)
- 1 tsp Red Food Color (Optional for aesthetic appeal.)
- 1 tsp Yellow Food Color (Use sparingly.)
Instructions
- In a large mixing bowl, cream together solid ghee and powdered sugar. Beat until fluffy and pale.
- Sift in wheat flour, all-purpose flour, besan, semolina, baking powder, and salt. Gently mix to form a soft dough.
- Divide the dough into three parts. Mix in rose essence and red food color for the first part.
- In the second part, add pistachio essence and green food color. The last portion gets saffron and cardamom.
- Roll flavored dough into balls, flatten slightly, and place on a lined baking sheet.
- Preheat oven to 350°F (175°C). Bake for 12-15 minutes until golden brown.
- Cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Rose Pistachio Saffron Nankhatai