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.
CategoryBaking
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.
