Kesar Pista Nankhatai
Easy and best eggless Nankhatai recipe,made with a combo of flour and gram flour (besan),flavoured with Kesar and Pista,a melt in the mouth festive treat.
Servings Prep Time
24Pieces 10Minutes
Cook Time
20Minutes
Servings Prep Time
24Pieces 10Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Sieve the flour, chickpea flour, semolina and baking soda together.
  2. In a bowl whisk the ghee and sugar together till it’s well mixed and creamy.
  3. Add the sieved dry ingredients and the crushed saffron and form a smooth dough gently with the hands.
  4. If the dough is crumbly add the milk to form a dough.
  5. Divide the dough into 24 equal sized smooth balls, flatten a little in the middle ,press some slivered pistachios and a saffron strand on the flattened portion.
  6. Arrange the nankhatais in a greased or lined baking tray with some space in between them as they spread while baking.
  7. Bake in a preheated oven at 180 deg C for 20 minutes.
  8. Cool on a wire rack and keep them in an airtight container.
Recipe Notes

If you don’t find fine semolina or rava or Sooji, grind the regular semolina in the grinder for a second and add.

*If the ghee looks solidified then take 1/2 a cup and if it’s melted then take 3/4 cup.

The Nankhatais will be soft when taken out from the oven but will harden when cooled.