Diet & Weight Magazine

Almond Coconut Nan Khatai

By Tejal Hewitt @Tejal_x

It’s that amazing time of year for us – yes you’ve guessed it – DIWALI TIME!!!

This year I’ve decided to make some traditional Diwali Indian Sweets with a little twist! You know me, I can’t follow a recipe without adding a little of me into it!

I started this year with an Indian short bread biscuit called Nan Khatai – however I added some coconut and ground almonds for a little twist.

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Ingredients:
100ml Ghee
100g Self raising flour
100g Fine Semolina
100g Gram Flour ( Chana Flour)
100g Golden Caster Sugar
50g Desiccated Coconut
50g Ground Almonds
1/2 Tsp Ground cardamom
1/2 Tsp Nutmeg
1/2 Tsp Cinnamon

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Melt the ghee in the microwave, you can use plain butter if you do not have any ghee. Ghee is purified butter.

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In a large bowl, add the self raising flour, semolina, gram flour, coconut, ground almonds sugar and spices.

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Stir in the melted ghee

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Mix well until all the ghee is combined into the flour mixture.

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Grab a little dough and mold into a small flattish ball.

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Add on a whole almond and press it down slightly onto the cookie dough.

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Using a little milk on the cookie, sprinkle on some desiccated coconut.

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Place into the oven at 180c and bake for 15-18 minutes.

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The coconut will go slightly brown.

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Yummy crumbly butter biscuits!

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Enjoy the celebrations!

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