Happy Diwali -Pistachio Almond Cookies-(Badaam -Pista Nankhatai)

Wishing all my friends a very HAPPY DIWALI and a PROSPEROUS NEW YEAR !!!

Badaam -Pista Nankhatai

Hope everyone had a fun and safe Diwali !!Made these nankhatai for Diwali .The recipe is very simple and super easy to make once you get  the ingredients measured correctly.These are made in pure ghee the old fashioned way instead of margarine.The difference in taste is  substantial because of the ghee. Thandai powder has fennel,poppyseeds,cardamom,nutmeg etc which gives a very exotic flavor to the cookies.Once you get around making these you'll never go back to store bought ones.You can also  make these plain by just adding cardamom seeds and omitting the saffron,almonds and pistas and Thandai powder.

Ingredients :

1 1/4 th cup unbleached all purpose flour(maida)
2/3 rd cup pure ghee
1/2 cup sugar
1/8th tsp baking powder
1/8th tsp salt
1 tsp Thandai or milk masala pwdr(optional)
pinch of crushed saffron
seeds of 4 green cardamom crushed
Handful of almond and pistachios roughly chopped

Directions:
Position rack in the center of the oven and preheat oven to 350 F
In a bowl mix together the flour,baking soda,salt,thandai pwdr and set aside.
Melt ghee in a saucepan over low heat.
Add sugar and stir to dissolve 2-3 mins.
Remove from heat and combine with dry ingredients.
Add crushed cardamom seeds ,saffron,chopped almondsl and pistachios and combine thoroughly with a wooden spoon.When the  dough is cool enough to handle mix with your fingers and knead to form a ball. While it is still warm divide dough into 16-20  small walnut size balls .Roll each between your palms ,flatten slightly and place the discs on a cookie tray lined with aluminum foil 1 inch apart.Press a few slivered pieces of almond and pistachios on top of the cookiesBake 15-20 mins or till the bottoms are lightly colored.Cool and store in an airtight container.