Mango saffron cookies
Mango cookies/ Nanakatai
Ingredients
1. 1/2 cup Ghee
2. 2cups All purpose flour
3. 2tbsp semolina
4. 3tbsp chickpea flour/ Besan
5. 1cup powdered sugar
6. 1/2cup mango puree
7. Pinch of Salt
8. 3/4 tsp baking powder
9. 1tsp saffron soaked water
10. 1tsp Cardammom powder
11. 1/2 tsp vanilla paste/ extract
12. Pistachio for garnish
Method_
1. Whisk ghee untill it turns pale then seive in salt,sugar and mix untill it is combined well .
2. Now add vanilla paste, saffron , mango puree and combine well & keep aside.
3. Next, in another bowl & seive in all the dry ingredients mix and then add it to the wet mixture and make a dough.
4. Now refrigerate the dough for 1hour untill a the dough get to shape them in small balls
5. Now shape them in small balls and press the grated pistachio on top.
6. Preaheat the oven to 350f and bake for 18mins or untill it changes to light golden colour.
7. Let it cool completely before transfering to the airtight container.
8. Enjoy with hot coffee/ chai .
I recently tried making these eggless mango saffron cookies, also known as Nanakatai, and they quickly became my favorite homemade treat. The unique combination of mango puree and saffron soaked water adds a delightful fruity aroma and a rich, exotic flavor that sets these cookies apart from ordinary ones. Using ghee instead of regular butter gives the cookies a tender crumb and a slightly nutty taste that complements the cardamom powder perfectly. Incorporating chickpea flour (besan) and semolina results in a wonderful texture—crisp on the outside yet melt-in-your-mouth soft inside. One key tip I found useful is to refrigerate the dough for at least an hour before shaping. This step makes it easier to roll the dough into neat small balls and helps maintain the cookie shape during baking. Pressing grated pistachios on top not only elevates the presentation but also adds a pleasant crunch and an additional burst of nutty flavor. Baking at 350°F for about 18 minutes ensures the cookies develop a light golden color without overbaking, preserving the delicate flavors. Once cooled completely, storing them in an airtight container keeps them fresh for several days, perfect for indulging anytime. These mango saffron cookies pair wonderfully with a cup of hot chai or coffee, making them ideal for afternoon snacks or festive occasions. Whether you are an experienced baker or a beginner, this recipe is straightforward and yields impressive results that will impress your family and friends. Overall, this recipe beautifully blends traditional Indian flavors with a modern twist, offering a delicious, eggless cookie option that’s both unique and comforting.