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   MSGID: 34289.fidonet_cooking@1:105/500 2d56cf8e   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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:   
        
       
   MMMMM   
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