Description

Experience a centuries-old heritage bake with these aromatic Naan Khatai biscuits. This recipe meticulously balances chickpea flour and semolina to create a uniquely crumbly, egg-free shortbread that pairs perfectly with a robust, spiced Masala Chai.

Ingredients

1 cup all-purpose flour
1/2 cup chickpea flour (besan)
1/2 cup semolina (sooji)
1 cup castor sugar
2/3 cup coconut oil (soft but not liquid)
2 teaspoons cardamom powder
1 pinch salt
Pistachios, dry rose petals, caraway, or sesame seeds for garnish
2 cups almond milk
1 inch fresh ginger, sliced
2 tablespoons sugar
4 cardamom pods, crushed
1 cinnamon stick
3 cloves
2 tablespoons loose-leaf Assam tea

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Instructions

Preheat your fan-forced oven to 160°C (320°F) and line a baking tray with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, chickpea flour, semolina, castor sugar, cardamom powder, and salt.
Incorporate the coconut oil by massaging it into the dry ingredients using your fingertips until a cohesive dough forms.
Divide the dough into small portions and roll them into balls of approximately 15 to 20 grams each.
Create a small indentation in the center of each ball using your thumb or a fork, then apply your chosen garnishes.
Bake the biscuits for 17 minutes, rotating the tray halfway through to ensure an even, light golden finish.
While the biscuits cool, combine almond milk, ginger, sugar, cardamom pods, cinnamon, and cloves in a saucepan and simmer over low heat.
Remove the milk mixture from heat, add the loose-leaf Assam tea, and allow it to steep covered for precisely five minutes.
Strain the infused tea into cups and serve immediately alongside the cooled Naan Khatai biscuits.

Notes

To achieve the signature domed shape and short texture, ensure your coconut oil is semi-solid; if it is too liquid, the biscuits will spread too much. For the most professional results, use a kitchen scale to ensure each dough ball is exactly the same weight for a perfectly uniform bake.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: Indian