Naan khatai

Naan khatai

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  • Makes 30
  • Easy
  • 30 minutes
  • 12-15 minutes

With ghee as the hero ingredient, these cardamom-infused biscuits are the definition of melt in your mouth!

Ingredients

  • 2 cups ghee
  • 130 g icing sugar
  • 220 g caster sugar
  • 1 t ground cardamom
  • 84 g semolina
  • 360 g flour
  • 142 g chana flour (chickpea flour)
  • ¼ t bicarbonate of soda
  • ½ t baking powder
  • gold sugar pearls or slivered almonds, to decorate

Cooking Instructions

1. Preheat the oven to 160°C and line a baking tray with baking paper. Using a stand mixer, cream the ghee, icing sugar and caster sugar for approximately 10 minutes, or until pale and creamy. Add the cardamom and beat for a further minute until fully combined.

2. Sift in the dry ingredients and, using your hands, mix to form a soft dough. If the dough is too wet, gradually add more flour until a soft dough is formed.

3. Roll 1 t dough between the palms of your hands to form a ball. Place the dough ball on the prepared baking sheet, then press down to flatten slightly. Using a sharp knife, make a cross on top of the ball and insert a gold sugar pearl or slivered almond in the centre to decorate. Repeat with the remaining dough.

4. Bake for 12–15 minutes or until lightly golden, then remove from the oven. Allow to cool for 10 minutes on the tray before transferring to a wire rack to cool completely. Once cool, the biscuits can be stored in an airtight container.

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Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom

Saadiyah Hendricks Recipe by: Saadiyah Hendricks
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Saadiyah is a full-time working mom of two girls with a deep passion for all things baking and food. She made her first pot of food at the age of 10 and, with a growing curiosity for experimenting with different bakes, flavours and dishes, started documenting her food journey and sharing recipes on her blog Sadie’s Bubble of Yum 10 years ago.

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