Nankhatai-yumm yumm

WHAT TO USE:

1. 1 cup All-purpose flour or Maida
2. 3/4 cup Besan
3. 1/4 cup Sooji
4. pinch of salt
5. 1/2 cup non-melted ghee
6. 3/4 cup powdered sugar
7. 1/2 teaspoon cardamom powder
8. ½ teaspoon saffron strands, crushed
9. 2 tablespoon bsp chopped almonds, to garnish

HOW TO MAKE:

1. In a bowl sieve together flour, besan, sooji, and cardamom powder. Add salt and mix them well. 
2. Using a hand mixer, mix together ghee with powdered sugar and crushed saffron strands until fluffy(the ghee will kind of lose its nuttiness)
3. Add the flour mix (the dry ingredients) and mix.
4. Mix until it forms a soft and smooth dough. If the dough is not coming together, you may add a tablespoon of milk at this point.
5. Cling wrap the dough and refrigerate for 30 minutes.
6. After 30 minutes take the dough out and pinch equal size balls (size of a quarter- you will know why this is important once you have the Nankhatai ready to eat 😊) from the dough.
7. Flatten each ball a tad bit with your hands. Press some chopped almonds in the center.
8. Place the baking tray lined with aluminum foil with the cookies back in the refrigerator for 20 minutes. Meanwhile pre-heat the oven to 375 F degrees.
9. After 20 minutes, take out the baking tray and bake at 375 F degrees for 18 minutes or till the bottom of the cookies start turning light brown in color.
10. Remove Nankhatai from the oven and let cool completely. (This is very important because they are super hot if you try to eat right away and burning mouth is unavoidable)
11. Savor them!