Naan Khatai
227g ghee, room temperature
165g castor sugar
2 tbs semolina
325g cake flour + 2 tbs
1 tsp baking powder
1 tsp bicarbonate of soda
2 tsp cardamom (elachi) powder
almonds
Chocolate topping
100g sliced almonds
150g dark chocolate
gold leaf, optional
Method
Preheat the oven to 180°C. Prepare a baking tray with baking paper and set it aside. Using a using hand mixer or stand mixer on medium speed for 1 to 2 minutes, or until the ghee and sugar mixture is a pale yellow, light, and fluffy.
In a separate bowl, sift together the cake flour, baking powder, and bicarbonate of soda. Add the flour to the ghee and sugar mixture and mix slowly until combined - the dough should be crumbly.
Scoop out 1.5 tablespoons of the biscuit dough and shape into a ball, and flatten slightly using the palms of your hands, so this for the remaining biscuit dough. Place on the prepared baking tray. Top each with a whole almond and bake for 20 minutes.
Store in an airtight container for up to two weeks.
Chocolate topping:
Place the chocolate into a bowl. Microwave at 30-second intervals until melted, stirring in between. Once melted, allow to cool for 5 minutes. Add the sliced almonds to the chocolate and mix until all the almonds are coated.
Once the biscuits are cooled add a teaspoon of the chocolate-coated almonds to the top of each biscuit, using the back on a spoon to spread out the chocolate mixture evenly.
Once the chocolate has set, decorate with gold leaf.
Store in an airtight container for up to two weeks.
Landi Govender is a recipe developer and food photographer, who creates flavour-packed dishes inspired by her family and heritage, blending tradition with fresh, modern twists. Her social media handles are: @Thetockablog on Instagram, YouTube and Facebook, and landi_govender on TikTok.