1 cup all purpose flour or maida
¾ cup besan or chickpea flour
¼ cup sooji or semolina
pinch of salt
1 cup ghee or clarified butter, in semi-solid state, should not be melted
1 cup confectioners sugar or powdered sugar
½ teaspoon cardamom powder, from 7-8 cardamom pods
½ teaspoon saffron strands, crushed
chopped pistachios, to garnish(optional)
chopped almonds for garnish (optional)
In a bowl sieve together flour, besan, sooji and cardamom powder. Add salt and mix till well combined.
Using your stand or hand mixer, mix/cream together ghee with powdered sugar and crushed saffron strands till fluffy.
Add the flour mix (the dry ingredients) and mix. Mix till it forms a soft and smooth dough. The dough will be little sticky.
Cling wrap the dough and refrigerate for 30 minutes.
After 30 minutes take the dough out and pinch equal size balls from the dough.
Flatten each balls slightly with your hands and if you want make a criss-cross design on top with a knife. Press some chopped nuts in the center.(optional)
Place the baking tray lined with the cookies back in the refrigerator again for 20 minutes. Meanwhile pre-heat the oven to 375 F degrees.
After 20 minutes, take out the baking tray and bake at 375 F degrees for 16-18 minutes or till the bottom of the cookies starts turning light brown in color.Please note that the cookies shouldn't change color, only the bottom should turn brown. Remove nankhatai from oven and let cool completely.
Store in an airtight container and enjoy!