250 ml ghee
 250 ml castor sugar
 5 ml cardamom powder
 15 ml tastee wheat
 125 ml gram flour
 500 ml cake flour
 2.50 ml bicarbonate of soda
 blanched whole almondsBlanched: briefly immersed in boiling water, especially in order to remove the skin

1

Cream ghee and castor sugar until light and fluffy. Add bicarbonate of soda, tastee wheat,

gram flour and cardamom. Mix Well.

Gradually incorporate cake flour in creamed mixture to make a soft biscuit dough.

Form into naan khatai shapes and bake in a pre-heated oven 1500 C for 20 to 25 minutes until pale cream in colour.

Cool on a rack.

Ingredients

 250 ml ghee
 250 ml castor sugar
 5 ml cardamom powder
 15 ml tastee wheat
 125 ml gram flour
 500 ml cake flour
 2.50 ml bicarbonate of soda
 blanched whole almondsBlanched: briefly immersed in boiling water, especially in order to remove the skin

Directions

1

Cream ghee and castor sugar until light and fluffy. Add bicarbonate of soda, tastee wheat,

gram flour and cardamom. Mix Well.

Gradually incorporate cake flour in creamed mixture to make a soft biscuit dough.

Form into naan khatai shapes and bake in a pre-heated oven 1500 C for 20 to 25 minutes until pale cream in colour.

Cool on a rack.

Naan Khatai Biscuit