MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nan Khatai (Shortbread Cookies)
Categories: Cookies, Indian
Yield: 30 Cookies

1 c Ghee; softened but not
- melted
1 c Confectioner's sugar or
- castor sugar; do not use
- granulated sugar
1/2 ts Saffron threads; crushed
1/2 ts Cardamom powder
1 c Mota besan or ladoo besan
- (coarse chickpea flour)
1/2 c All-purpose flour
1/4 c Sooji (fine semolina)
1 pn Salt
Sliced almonds or any nuts
- of choice

Notes:

You could use regular chickpea flour available in grocery stores in
this recipe.

I find that using coarse ground chickpea flour gives a far better
texture to the cookies.

In a large bowl, using a spatula gently cream ghee and sugar until
smooth. Mix in the saffron and cardamom powder. Set aside.

Sift besan, flour, sooji & salt.

Add the sifted flours to the ghee-sugar mix in parts stirring
continuously until you get a soft dough. The dough will be sticky.
Wrap up the dough in a cling film and refrigerate for 15 to 20
minutes or until firm. Once firm, take our the dough and knead it for
3 to 4 minutes. From the heat of the palms, the ghee will melt,
refrigerate the dough again after kneading.

Line your cookie sheet with parchment.

Take out the refrigerated dough. Pinch equal portions of the dough.
Roll each portion between your palms to make smooth balls with no
cracks. Line the balls on the cookie sheet with at least 2" space
between them. Lightly press some sliced almonds on top of each ball.

Refrigerate again for 15 minutes. Meanwhile preheat oven to 300?F.

Bake on the middle rack for 18 to 22 minutes watching closely. The
cookies should not change color. When you see that the bottoms begin
to brown lightly, remove from the oven and let cool on the sheet
itself for 5 minutes. Transfer to a rack later and let cool
completely.

Store in an air tight container at room temperature for upto 2 weeks.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/nan-khatai.txt>

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