Eggless Nankhatai
  • 6 tbsp ghee
  • ½ cup icing sugar
  • ¼ tsp saffron strands
  • ¼ tsp cardamom
  • 1 tbsp suji/ semolina
  • ¼ cup besan/ gram flour
  • ¼ tsp baking powder
  • ½ cup all-purpose flour
  1. Start with melted ghee in a bowl. Whisk in sifted icing sugar, cardamom powder and a few saffron strands.
  2. Give it a good mix.
  3. Sift in all the dry ingredients and bring the dough together using a spatula or use your hands.
  4. Shape the dough into small balls and using a knife make a criss cross sign.
  5. Top the centre with half a pistachio.
  6. Freeze the cookie balls while your oven is preheating at 180C.
  7. Bake them for 15-20 mins.
Recipe by Bake with Shivesh at