I still remember when for the first time after marriage I went for grocery shopping that same large yellowish container of oil was the only product familiar to me in the oil section and that was the day when for the first time I read it's name - Saffola. Though now in my kitchen shelf Saffola has a tough competition with imported counterparts but I cannot think of my daily Indian cooking without it.
With the tag line of "Saffola Total protects better than olive oil" Marico launched the new range of edible oil called - Saffola Total, which is blend of 70 per cent rice bran oil and 30 per cent refined safflower seed oil and is supposed to have twice the anti-oxidant power of olive oil along with lower absorption and specifically designed for Indian cooking.
In December, The Hindu said, "Saffola pits itself against olive oil category," and which is a competitive move, as supermarket shelfs are flooded with unknown imported oil brands and consumers buying them without even reading the label carefully, just because it is tagged as Olive Oil does not make it a healthy choice for your family. I prefer to trust brand, which is tried and tested by the family from generations rather than some unknown self-proclaimed imported oils.
Though I am a regular user of Saffola Oil in cooking but never used it for baking or deserts as I always has this notion in my mind that olive oil/canola oil offers better results in deserts rather than refined oil. Few days back my aunt-baked Nankhatai and she shared with me this most simple recipe of the Indian Cookie - Nankhatai, her recipe says use 1 Cup of refined oil so I used Saffola Total though I was still skeptical about the end result. But the end result is simply wonderful which you can see in the images and taste was exactly like we use to buy from our local bakery years ago.
So as the world continues to get healthy and fit, it doesn't mean we have to completely give up our Mum's favorite recipes or our guilty pleasure snacks in the name of health!
Recipe: Nankhatai - The Indian Cookies
Yield: 30 cookies
2 ¼ Cup Refined Flour
½ Cup Gram Flour
1 Cup granulated white sugar
¼ Cup Yoghurt, at room temperature
1 Tsp green cardamom powder
1 Tsp baking powder
Cream saffola total oil and sugar together in a bowl for 3 - 4 minutes at low speed.
Add the yogurt and beat again at low speed for 2 - 3 minutes. Rest the mixture for 5 - 10 minutes.
Meanwhile sift flour, gram flour and baking powder together in a bowl. Mix in cardamom powder as well.
Mix the sifted flour to the wet ingredients ⅓ at a time, once all of the flour is added try to form a dough with your fingers. Do not knead it just bind it together like shortcrust pastry.
Transfer the dough to a clean bowl and let it rest for half an hour.
Preheat the oven at 180 degree celcius. Line a baking tray with cookie sheet or parchment paper.
Divide the dough into thirty small balls and slightly flatten each ball with fingers.
If you want sliced almond or pistachio can be put on top of each ball.
Bake for about 25 minutes or you can check after 20 minutes.
Let them cool on a wire rack before transferring to container.
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