NAN-E NOKHODCHI
 
 
Ingredients
  • ¼ cup ghee
  • ¼ cup sunflower oil
  • ½ cup icing sugar
  • 1 + ½ cup gram flour / besan
  • 1 tsp cardamom powder
  • 1 tsp rosewater
  • 1 tbsp pistachio, finely chopped
  • Dried rose petals to garnish
Instructions
  1. In a bowl, add the ghee, sunflower oil, icing sugar and whisk until pale and fluffy.
  2. To this mixture, add the gram flour, cardamom powder, rosewater and mix using a spatula.
  3. Combine only until the dough comes together. The mixture will be crumbly.
  4. Wrap the dough in cling film and chill it in the freezer for 20-30 minutes.
  5. Once chilled, roll out the dough between two sheets of parchment paper to ½ inch thickness. Cut them using a flower-shaped cookie cutter.
  6. Place the cookies on a baking tray and sprinkle the chopped pistachios and dried rose petals on it.
  7. Bake the cookies in a preheated 160 C oven for 25-30 minutes. Check the cookies for doneness after 25 minutes.
  8. The texture of the cookies will be crumbly even after fully baked and it should retain its yellow colour and not turn brown.
  9. Serve the cookies warm with saffron tea.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/nan-e-nokhodchi/