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Naan Khatai
Jon Hatchman
Sweet-savoury cookies originating from the Indian subcontinent.
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Course
Snack
Cuisine
Global
Ingredients
1
cup
White flour
½
cup
Semolina
¼
cup
Baking Soda
1
cup
Sugar
¼
tsp
Cardamom powder
¼
tsp
Nutmeg powder
Salt
a pinch
¾
cup
Clarified butter/ghee
To glaze (optional)
1
Egg yolk
Pistachios
crushed
Instructions
Preheat the oven to 180C.
Sift together flour, semolina and baking soda, then add sugar, cardamom, nutmeg and salt.
Mix in the ghee, a spoonful at a time, and rub together.
Line a baking tray with baking parchment paper and grease it.
Create small balls out of the dough and flatten the top slightly.
Brush with egg yolk and sprinkle the crushed pistachios.
Bake in the oven for 15-20 minutes until tops are golden.
Keyword
Cake