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Nazley’s Naan Khataay

by EsmeSalon

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125ml thick ghee
100ml castor sugar
3ml ground elatchi (cardamon)
3ml ground nutmeg
5ml baking powder
15ml taystee wheat
15ml almonds grated with skin
250ml cake flour

Cream ghee & castor sugar well.
Add all other ingredients, except flour, baking powder and beat till light, creamy.
Add sifted flour and baking powder gradually to form a biscuit dough.
Make round balls, press flat untill 1 cm thick.
Make a cross in the centre or press a almond/silver ball sweet into the centre.
Bake at 180C for 10 mins. Makes 30.

Prepared, tried and tested by: Nazley Ally‎

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