Naan Kithai (Indian Shortbread Cookies)

Photo by Andrea Behrends

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  • 1 cup fine semolina
  • 1 cup all-purpose flour
  • 4½ ounces ghee
  • 1 cup powdered sugar
  • ½ teaspoon cardamom powder
  • ¼ teaspoon nutmeg powder
  • ¼ teaspoon saffron strands
  • 1 teaspoon milk
  • 1 teaspoon yogurt
  • ¼ teaspoon baking soda
  1. Preheat oven to 300 degrees.
  2. Sift flour with semolina using a fine sieve.
  3. With a beater, cream ghee and sugar very well, until light and creamy.
  4. Add cardamom and nutmeg and cream again.
  5. Warm saffron and dissolve in milk.
  6. Add yogurt, baking soda, and prepared saffron to butter/sugar mixture. Mix well.
  7. Add flour and semolina and knead well with your hands. Form into small rounds.
  8. Arrange on a greased baking sheet and bake for 30–40 minutes. Serve warm.

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