Indian Saffron Flavored Cookies ( Naankhatai ) Recipe

Name: Indian Saffron Flavored Cookies ( Naankhatai )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g plain flour (maida); 100 g fine semolina (rawa); 100 g powdered sugar; 100 g ghee (clarified butter); ½ teaspoon cardamom powder; ¼ teaspoon ground nutmeg; 1 teaspoon yogurt; ¼ teaspoon bicarbonate of soda; ¼ teaspoon saffron; 1 teaspoon milk

Servings: persons

100 g plain flour (maida)
100 g fine semolina (rawa)
100 g powdered sugar
100 g ghee (clarified butter)
½ teaspoon cardamom powder
¼ teaspoon ground nutmeg
1 teaspoon yogurt
¼ teaspoon bicarbonate of soda
¼ teaspoon saffron
1 teaspoon milk

1
Sieve the flour.
2
Sieve the semolina with a fine sieve.
3
Cream the ghee and sugar very well until light and creamy.
4
Add the cardamom and nutmeg powders and cream again.
5
Warm the saffron and dissolve in 1 teaspoon of milk.
6
Add the curds, soda bi-carb and prepared saffron.
7
Mix well.
8
Add the flour and semolina and knead well.
9
Form into small rounds.
10
Arrange on a greased baking tin and bake in a moderate over at 300F for 30 to 40 minutes.
11
Cool and store.

189

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100 g plain flour (maida), 100 g fine semolina (rawa), 100 g powdered sugar, 100 g ghee (clarified butter), and more.

Yes, Indian Saffron Flavored Cookies ( Naankhatai ) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Indian Saffron Flavored Cookies ( Naankhatai )

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