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1½ cups castor sugar
Beat till light and creamy
1 cup oil and beat
½ teaspoon ground nutmeg
½ teaspoon elachie powder
2 teaspoon baking powder
¾ teaspoon bicarbonate of soda
±6 cups flour to form a manageable firm dough
Roll into balls and flatten top with and almond or pecan dipped in egg white.
Bake at 200C for approx 5-7 minutes till cracked, then lower heat to 180C and bake till golden.
Prepared, tried and tested by: Rashida Habib
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2 thoughts on “Rashida's Naan Khataai”
I love naan khataai 😍 thanks for sharing 😊
You’re welcome Aditi – Enjoy