Kesar Nankhatai/Indian Cookies

This is my papa's absolute favorite thing in the world. Since his childhood, as he tells me. You give him a whole pack with his evening tea and you could forget about having any leftovers. I remember in my hometown there was a small bakery where they used to make these. The men would then pack them and sell them door to door on a bicycle. They would especially show up on Sundays knowing most people would be home, as was Papa. Once the bicycle bell rang he would call him and and get 2-3 packets. You could see the twinkle in his eye as he ate them with his tea. It was one of the very few store bought things he likes! Whenever I make them here... I  miss him.. these are for you papa... will make a big batch next time you visit :)
These are Indian version of cookies, eggless light and melt in mouth kind, often flavored with cardamom. I personally find them very cute, a delight to bake. I especially love watching them bake especially when they puff up and gently crack on top making it the best and perfect nankhatais. This batch that I made I wanted to experiment with the flavor of Saffron. Hubby said he absolutely loved the light saffron flavor and that it have it a nice festive appeal.

Ingredients: makes 20-22

Maida/all purpose flour .................... 1 1/4 cup
Powdered sugar ............................ 1/2 cup + 3 tbsp
Cardamom powder ......................... 3/4 tsp
Baking powder .............................. 1/2 tsp

baking soda .................................. 1/4 tsp
Salt ........................................... a pinch
Ghee/ clarified butter ..................... 7 tbsp melted

Milk ........................................... 2-3 tbsp

Saffron ....................................... 1/2 tsp powdered (in a mortar pestle or with a back of a spoon)

Chopped nuts for topping................ 1/4 cup ( a mix of pistachios and cashews)

Method:
1. Sieve the flour, baking powder, baking soda and salt together into a mixing bowl. Add the rest of the ingredients except the ghee.

2. Add ghee, a little at a time, while mixing and kneading the dough until you have it the consistency of smooth pliable dough. You should be able to make a smooth ball without cracks.
3. Cover the dough with plastic wrap and refrigerate for an hour to 3-4 hours.
4. Preheat the oven to 350 deg F. Line a baking sheet with parchment paper.

Divide the dough into 20-22 portions. Shape those portions into round balls and flatten them a little between your palms. Lightly dip one side  the nut mixture.

5. Arrange them on the baking sheet 1'' apart, nut side up. Bake in the pre-heated oven for about 15 -17 minutes or until they turn light golden color.

6.Take them out of the oven and let them cool to room temperature. Serve. ENJOY! Store remaining in an air-tight container.

Notes:
1. Possibly a nice idea for a homemade gift these holidays.

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