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Preshana's Besan Nankhatai

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My attempt at this recipe, I tweaked it slightly. I halved the original quantity and added 1 Tablespoon of semolina, when creaming the sugar and ghee.

1/2 cup flour
1 1/2 cup Besan (Gram flour) – chickpea flour
pinch of Nutmeg powder
1/4 tsp Baking Soda
1/2 tsp Cardamom powder
1 cup Castor Sugar
1 cup Ghee (use as much for binding)
Cream ghee and castor sugar, add nutmeg and cardomon powder
Add the rest of the ingredients to form a soft dough.
Take pieces of dough firm into small balls
Press in an almond/ pistachio
Bake at 180′ C until slightly golden brown
Recipe credit: Husseina Nazir
Prepared, tried and tested by: Preshana Singh‎

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