125g butter¾ cup sugar2 eggs2 cups self raising flour¼ cup chana flour1 cup semolina 1 teaspoon Elachi (cardomom) powder Coloured flaked almonds
For the Malteaser’s Naan KhataaiAll of the above and...3 heaped teaspoon Malteaser’s hot chocolate powder Chocolate crispy sprinklesIcing sugar
1.) Beat the eggs,sugar and butter till fluffy.2.) Add the chana flour, self raising flour, semolina and Elachi (cardomom).3.) Mix lightly and bring the mixture to a dough.4.) Pinch medium sized balls from the dough. Roll them evenly in your palms. Slightly flatten them. Press almonds on the top lightly.5.) You can also make some lines or criss cross designs on the nankhatai with a fork or toothpick.6.) Place the nankhatai on a greased baking tray. Keep some space between them as they expand while baking.7.) Bake in a pre heated oven at 180 degrees c for 20-25 minutes until golden brown.8.) Remove and place them on a wire rack to that they cool down. ** For the Malteaser’s Naan khataai**1.) & 2.) as above - add and mix the Malteaser’s powder as well.3.) & 4.) as above but roll into two small balls - place them next to each other so they join, make a shallow hole in the middle of each and sprinkle chocolate sprinkles.Leave step 5.) out and continue with steps 6.) - 8.) as above ... once these have cooled down ... dust them with icing sugar.