Saffron Naan Kathai

Saffron Naan Kathai Ingredients

2 c plain flour1/4 tsp saffron @spicespot1 tbs semolina1 tbs chana flour1 tbs corn starch1/2 tsp bicarb soda2 tsp baking powder125g soft butter3/4 c castor sugar1/4 c icing sugar1/2 c oilYellow food colour1/2 tsp ground cardamonSlithered Pistachios

Steps

Beat both the sugars with butter till combined.Add in the soda, baking powder, cardamom powder, saffron, samolina, chana flour, corn starch, food colour & oil. Beat till light n fluffy.Add in the flour n mix well with a spoon.Your dough should be very soft but not sticky. If its sticky add 1 tbs flour and check, add another tbs if needed.Divide the dough into 32 (divide into 4, then 8 each).Preheat the oven to 180c ( bottom heat only).Roll into balls.Place on a lined baking tray.Place each ball 1.5 inches apart as they expand n spread when baking.Place Pistachios in a little milk just to moisten. Place a little onto each ball lightly & bake.After about 10min or earlier, you will notice the cracks appearing. Switch the heat immediately to 130c n bake for a further 5 min.You want to watch them carefully as they brown quickly once cracks appear.Every oven is different. You might have to keep them in longer or less.You want them just slight light brown at the bottom. Do not brown the top.Remove from the oven.Do not handle while hot.They harden while they cool.Allow to cool completely.Heat your oven again to 100c. Then switch the oven off and place the naan Kathai in.Allow the naan Kathai to cool in the oven completely.I do this, as sometimes the biscuite part below the Pistachios may not evenly crisp up.Store in an airtight container.