30 Minutes Kesar Pista Nankhatai Recipe
A Few suggestions to make perfect Kesar Pista Nankhatai –
- Every oven is different and has different temperature settings. If you are a beginner at baking, then bake a few first and check the temperature settings, or bake them at the temperature you bake the cookies.
- Please don’t use butter in this recipe; ghee works perfectly fine for these cookies. Secondly, I think you should use good quality and branded company ghee. Dalda ghee also works fine, but it is not suitable for health. Amul ghee is an excellent option for this recipe.
- This recipe is versatile; you can add the flavor of your choice or preference.
- In this recipe, each nankhatai weighs 30 grams; you can adjust the size if you like small nankhatai.
Also, I have shared the traditional Nankhatai recipe on my website. An easy recipe with just four ingredients. Perfect for evening tea, while traveling, and kid’s tiffin box.
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Table of Contents
Recipe Video
Recipe Card
30 Minutes Kesar Pista Nankhatai Recipe(Updated)
Ingredients
- ¾ cup Maida
- ¼ cup Gram Flour
- ¼ cup Thin Semolina or Rava
- ½ cup Pure Ghee
- ½ cup Powdered Sugar
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- 3 tbsp Pistachios Coarse powder
- Saffron soaked in milk
- ½ tsp Cardamom powder
Instructions
- Take ½ cup pure ghee and ½ cup powdered sugar in a mixing bowl.
- Whisk the mixture till it turns smooth and fluffy or milky in color.
- Place a sieve over the bowl, and add ¾ cup of maida (white flour) and ¼ cup of gram flour (besan).
- Sift the flour.
- Add ¼ cup of thin semolina (rava or thin suji), ½ tsp of baking powder, ¼ tsp of baking soda, 3 tbsp of coarsely ground pistachios, ½ tsp cardamom powder, and saffron soaked in a few drops of milk. Tip* – If using regular semolina (suji), grind once in the mixing jar and use in this recipe.
- Mix all the ingredients until well combined.
- Gently knead the dough without adding water.
- Roll a little portion of the dough into a small ball. Each ball weighs 30 grams; you can adjust it as per preference.
- Gently flatten it with your hands.
- Garnish it with sliced pistachios.
- Place them over the baking tray slightly apart and bake them at 160 degrees for 20 to 25 minutes. Tip*- The temperature of each oven differs; bake one nankhatai and check the temperature if baking them for the first time. Bake the cookies at 160 to 180 degrees.
- Once baked, let them cool for 10 minutes in the tray, or you can transfer them to the cooling rack to cool.
- Enjoy delicious, crunchy, and flavorful nankhatai at breakfast, with evening tea, or at any time.
How to make Kesar Pista Nankhatai at home Step by Step Photos
- Take ½ cup pure ghee and ½ cup powdered sugar in a mixing bowl.
- Whisk the mixture till it turns smooth and fluffy or milky in color.
- Place a sieve over the bowl, and add ¾ cup of maida (white flour) and ¼ cup of gram flour (besan).
- Sift the flour.
- Add ¼ cup of thin semolina (rava or thin suji), ½ tsp of baking powder, ¼ tsp of baking soda, 3 tbsp of coarsely ground pistachios, ½ tsp cardamom powder, and saffron soaked in a few drops of milk. Tip*- If using regular semolina (suji), grind once in the mixing jar and use in this recipe.
- Mix all the ingredients until well combined.
- Gently knead the dough without adding water.
- Roll a little portion of the dough into a small ball. Each ball weighs 30 grams; you can adjust it as per preference.
- Gently flatten it with your hands.
- Garnish it with sliced pistachios.
- Place them over the baking tray slightly apart and bake them at 160 degrees for 20 to 25 minutes. Tip*- The temperature of each oven differs; bake one nankhatai and check the temperature if baking them for the first time. Bake the cookies at 160 to 180 degrees.
- Once baked, let them cool for 10 minutes in the tray, or you can transfer them to the cooling rack to cool.
- Enjoy delicious, crunchy, and flavorful nankhatai at breakfast, with evening tea, or at any time.
FAQS
What is Kesar Pista Nankhatai?
Kesar Pista Nankhatai is an Indian shortbread cookie or a biscuit (Nankhatai) made with flour, ghee, sugar, cardamom, and saffron. The ingredients are combined to create a crumbly, buttery texture and flavored with saffron and cardamom to create a sweet and aromatic cookie. The flaky, crumbly, buttery texture of kesar pista nankhatai is due to the heavy-handed use of clarified butter (ghee).
Can I bake the Nankhatai without an oven?
Nankhatai is usually baked in the oven; the results are fantastic and inviting. But you can always bake them on a gas in a wok or a kadai with a heavy bottom base. Place a ring or a stand in the wok and preheat for 10 to 15 minutes. Place the nankhatai on a plate, and keep it over a ring or stand. Cover the wok, and bake them on a low flame for 30 to 40 minutes. Check them at an interval of 10 to 15 minutes.
What are the ingredients to make Nankhati?
Nankhatai is made from all-purpose flour, ghee, and powdered sugar and flavored with cardamom. Gram flour (besan) and semolina also can be added. The Nankhatai recipe is very versatile. You get them in various flavors in the market – rose, pistachios, paan, chocolate, Nutella, saffron (Kesar), and coffee flavor Nankhatai.
Is Nankhatai healthy to eat?
Nankhatai is made from all-purpose flour, gram flour, semolina, ghee, and powdered sugar and flavored with cardamom. Gram flour and semolina have health benefits. The nankhatai are rich in proteins and fat. It is made of white flour, clarified butter (ghee), sugar, and baking powder, which is not good if you are on a diet plan or planning to lose weight.
Conclusion
In this Kesar Pista Nankhatai Recipe, we have shared how to make kesar pista flavored nankhatai in 30 minutes with a few ingredients available in the pantry. These kesar Pista Nankhatai are delicious and crunchy; you can’t resist eating only one. Perfect to make at home easily and enjoy with the family anytime. An excellent option for gifting friends and family members. Please try them; this cookie is to be noticed and appreciated by everyone. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.