Nan Khatai

INGREDIENTS

1 cup room temperature set ghee
1 cup caster sugar
2 tbsp Supreme Fine Semolina
½ tsp Supreme Nutmeg Powder
¼ tsp Supreme green Cardamom Powder
2 cups plain flour 
Supreme Almond Flakes

METHOD

Add ghee and caster sugar to a mixing bowl and mix well until light and fluffy. Add plain flour, semolina, nutmeg powder and Cardamom powder, and mix until completely combined. Chill the dough in the refrigerator for 2 hours. Preheat the oven at 180°c. Remove dough from the refrigerator. Using a tbsp measuring spoon, scoop the dough into your palms and roll dough into balls then gently press a little between your palms and place on a lined baking tray (leave space between them as they will expand). Gently press in a few flaked almonds on each one. Bake in the oven for 10-15 minutes or until they start to turn light golden in colour. Remove from the oven and transfer to a cooling rack. Once cooled, store in an airtight container.