This recipe pays homage to our granny, who’s delightful food we were brought up eating. Our granny is known for many things but her Naan Kathai is part of her DNA. Naan kathai is a traditional Indian biscuit that is made from flour, taystee wheat and spices. There are many variations to this biscuit but grannies are the best. Grannies naan kathais are flattened, ridged and has a little bit of crunch on the inside and slightly powdery too. The signature shape comes from the hardness of the dough and the indenting of the biscuit.
- 160g castor sugar
- 270g ghee
- 2 egg yolks
- 30g taystee wheat
- 135g condense milk
- 2 tsp ROYAL BAKING POWDER
- 1 tsp baking soda
- 1 tsp cardamom powder
- 1 tsp nutmeg
- 370g flour
- almonds for decorating (whole or halved)
- combine the ghee, sugar, egg yolks and condense milk with a beater until smooth.
- Then combine the dry ingredients and beat until all is well combined
- The dough needs to be semi-hard. So it needs to be soft enough to be pliable and hard enough so that the cracks form
- Take 20g of dough and roll into a ball then using the thumb, press down the center of the ball until it forms a dent in the center and cracks along the edges. If your dough doesn’t crack, your dough isn’t hard enough, add flour.
- Place the biscuits on a lined baking tray with at least 4-5cm space between each one, to allow for the biscuits to spread.
- Dip the almonds in a little egg white and stick them to the center of the biscuit where the dent is.
- Bake the biscuits on the middle rack of your oven on 175°C for 15- 20 minutes. Ensure that they bake an even golden brown.
The pressure points of this recipe are as follows
- The dough needs to be the right hardness to allow for the cracks to form, if your dough is too soft you wont get the signature cracks.
- but it shouldn’t be too hard or they wont flatten out. You don’t want big rounds you want a slightly flatter biscuit.
- The oven temperature shouldn’t be too hot or the biscuits wont bake evenly. They need to be a gorgeous golden brown