Saffron Infused Indian Naankhatai Cookies
Indulge in the delightful flavors of these Saffron Infused Indian Naankhatai Cookies, a popular traditional treat that melts in your mouth. Perfectly spiced with aromatic cardamom and nutmeg, these cookies are flavored with luxurious saffron, giving them a distinctive taste and a beautiful golden hue. Whether enjoyed with a cup of chai or as a festive sweet treat, these cookies are sure to impress your family and friends. Follow this easy recipe to make approximately 20 delicious cookies that are perfect for sharing or gifting!
20
Servings
110
Calories
10
Ingredients
Ingredients
Plain Flour (Maida)
100 g (Sifted)
Fine Semolina (Rawa)
100 g (Sifted)
Powdered Sugar
100 g (Sifted)
Ghee (Clarified Butter)
100 g (Softened)
Cardamom Powder
1/2 teaspoon (Ground)
Ground Nutmeg
1/4 teaspoon (Ground)
Yogurt
1 teaspoon (Plain)
Bicarbonate of Soda
1/4 teaspoon (N/A)
Saffron
1/4 teaspoon (Dissolved in milk)
Milk
1 teaspoon (Warm)
Instructions
1
Preheat the oven to 300°F (150°C) and prepare a greased baking tray.
2
In a large bowl, sieve the plain flour and fine semolina together to ensure they are airy and free of lumps.
3
In a separate bowl, cream the softened ghee and powdered sugar until the mixture is light and fluffy, incorporating air into it.
4
Add cardamom and nutmeg powders to the ghee mixture and mix thoroughly to blend the spices evenly.
5
Warm the saffron strands gently and dissolve them in 1 teaspoon of warm milk, then add this saffron milk to the creamed mixture.
6
Stir in the yogurt and bicarbonate of soda, mixing until well combined.
7
Gradually add the sieved flour and semolina mixture to the wet ingredients, kneading to form a soft dough.
8
Divide the dough into small portions and shape each portion into a round ball.
9
Place the formed cookies on the greased baking tray, leaving some space between them as they will spread while baking.
10
Bake in the preheated oven for 30 to 40 minutes or until they turn a light golden color.
11
Once baked, remove from the oven and allow the cookies to cool on a wire rack before storing them in an airtight container.
Nutrition Information
5g
Fat
15g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Saffron Infused Indian Naankhatai Cookies?
They are traditional Indian shortbread cookies that are aromatic, melt-in-the-mouth, and infused with luxury saffron, cardamom, and nutmeg.
How many cookies does this recipe yield?
This recipe makes approximately 20 cookies.
What is the recommended oven temperature?
The oven should be preheated and set to 300°F (150°C).
How long do the cookies need to bake?
The cookies should be baked for 30 to 40 minutes until they turn a light golden color.
What are the primary ingredients for the dough?
The dough is primarily made from plain flour (Maida), fine semolina (Rawa), powdered sugar, and ghee.
Why is semolina used in Naankhatai?
Fine semolina is used to give the cookies a light, airy, and slightly crunchy texture.
How much ghee is required for this recipe?
The recipe requires 100 grams of softened ghee (clarified butter).
How is the saffron incorporated?
Saffron strands are warmed gently, dissolved in a teaspoon of warm milk, and then added to the creamed ghee and sugar mixture.
What spices are used to flavor these cookies?
The recipe uses 1/2 teaspoon of cardamom powder and 1/4 teaspoon of ground nutmeg.
What is the calorie count for one serving?
Each serving contains approximately 110 calories.
How much fat is in each cookie?
Each cookie contains 5 grams of fat.
What is the carbohydrate content per serving?
There are 15 grams of carbohydrates per serving.
How much protein is in each cookie?
Each serving provides 1.5 grams of protein.
Is yogurt used in this recipe?
Yes, 1 teaspoon of plain yogurt is mixed in to help with the cookie texture.
What leavening agent is used?
The recipe uses 1/4 teaspoon of bicarbonate of soda.
How should I prepare the dry ingredients?
You should sieve the plain flour, fine semolina, and powdered sugar to ensure they are airy and free of lumps.
What is the process for creaming the base?
You must cream the softened ghee and powdered sugar together until the mixture is light and fluffy.
How do I shape the cookies?
Divide the soft dough into small portions and shape each portion into a round ball.
Do I need to grease the baking tray?
Yes, the cookies should be placed on a greased baking tray to prevent sticking.
Should I leave space between the cookies on the tray?
Yes, leave space between the dough balls as they will spread while baking.
How do I know when the cookies are finished baking?
The cookies are done when they turn a light golden color.
How should the cookies be cooled?
Remove them from the oven and allow them to cool on a wire rack.
What is the best way to store Naankhatai?
Once cooled, store the cookies in an airtight container to maintain their freshness.
Is this recipe suitable for desserts?
Yes, this is categorized as a dessert and is also popular as a festive sweet treat.
What are some common tags for this recipe?
Common tags include naankhatai, saffron cookies, indian dessert, baked cookies, and chai cookies.
How many ingredients are listed in this recipe?
There are a total of 10 ingredients listed.
What type of milk should be used for the saffron?
One teaspoon of warm milk is used to dissolve the saffron strands.
What is the texture of the dough?
The ingredients are kneaded together until they form a soft dough.
Can these cookies be served with beverages?
Yes, they are particularly delicious when enjoyed with a cup of chai.
Are these cookies a traditional treat?
Yes, Naankhatai is a popular traditional Indian cookie often served during festivals.