Naan Khatai

Inspiration: http://www.monsoonspice.com/2011/09/saffron-nan-khatai-eggless-saffron.html

1 cup ww
1/2 cup pumpkin seeds
1/4-1/2 cup walnuts
3/8 cup (1/4 + 1/8) sugar (brown) (can be reduced some)
6 tbsp butter (reduce to 4 tbsp)
6 pods cardmom powdered (can be reduced to 3-4)
nutmeg
1/8 tsp baking soda
pinch salt
Saffron dissolved in 1 tbsp warm milk

2-3 tbsp milk (may need more if less butter)

Soften butter and brown sugar. Beat with Saffron milk until well integrated.
Get the dry mix ready: ww flour, pumpkin seeds, walnuts, cardmom, nutmeg, baking soda, salt. Mix well will hand. Then start adding to butter/sugar to form soft dough. If dough is crumbly, add milk 1tbsp at a time until dough forms. Make into balls and place on aluminum lined tray - no need to grease. Leave some space. Cookies double in size. Pre-heat over to 400 and bake for 13-15 min (I baked around 18 min and the color was dark brown/black. started to burn)
Take out gently and cool on a wire rack. They will harden.

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