I had done this recipe a long time back ! The recipe is from here. Thank you Apolina for sharing the recipe:) I just sprinkled some chopped pistachios & saffron strands on the cookies. But i think the next time i repeat this recipe, i will heat the saffron strands in the ghee & then add the saffron infused ghee to the dough to have a more pronounced saffron flavour.
All purpose flour - 2 cups, ghee - 1 cup, powdered sugar ( Just powder normal sugar)- 1 cup, besan or semolina - 2 tbsps, cardamom pwd - 3/4 tsp, baking pwd - 1/2 tsp, salt - 2 pinches, chopped pistachios - 3 tbsps, saffron strands - a generous pinch.
Preheat the oven to 180°. Mix the ghee & sugar in a bowl.Add the flour, cardamom pwd ,baking pwd & salt. Mix the dough using your fingers till it comes around to form a ball & continue kneading the dough for a few mins. Make nut sized balls & place on a parchment lined baking tray. Flatten the balls a little & sprinkle each nankathai with some nuts & saffron strands. Press the nuts lightly , so that they stay firmly in place. Bake for 10 to 12 mins. Allow the cookies to completely cool down before removing it from the tray. The nankathais will be slightly golden in colour & will have a cracked top like the brownies! Though mine didn't have that many cracks:)