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Naan Khatai Biscuit

 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

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.