These eggless and crisp Indian cookie recipe is known as Naan Khatai is a traditional biscuit that is easy to make with a recipe from our food blogger Chilli Bitten. Who doesn’t love a tasty Naan Khatai biscuit? I love these beauties okay I lied, sometimes I am not a huge fan, sometimes I just love to pick out the colourful almonds and eat them.
Now in our household, Naan Khatai is only made Diwali time and I only tend to get the burnt ones or to taste test before my mum makes her trays. But now that I can finally make them there is no stopping me, no more burnt samples, only freshly baked goodies for me.
Chillibitten’s Naan Khatai biscuit recipe
- 200g x Rama margarine
- 1/2 x tsp Bicarbonate of soda.
- 1/4 x tsp Elaichi powder.
- 3/4 x cup castor sugar.
- 1/4 x tsp nutmeg powder.
- 2 x cups cake flour.
- 1/2 x tsp baking powder.
- 3 x tbsp semolina.
- colourful slivered almonds.
- Cream margarine and sugar together, till light and fluffy in a bowl and set aside.
- In another bowl mix all the other ingredients, mix well.
- Add the flour mixture to the margarine mixture one spoonful at a time.
- Mix well and knead till everything is well combined.
- Break off small pieces and shape into balls.
- Place a slivered almond in the centre.
- Bake in a preheated oven at 180 degrees for 10 to 15 minutes or until lightly brown. Be careful the biscuits become browner as they cool.
- Halfway through the baking time, you will have the gentle press the almonds back down into the biscuits. As they rise the almonds push up from the biscuit.
Want more great Indian recipes and baking ideas for this festive season tap here