3 cups self raising flourI/2 cup oil¾ cup melted butter1 1/2cups sugar ½ teaspoon salt1 ½ teaspoon Elachi (cardomom) powderPecan nuts (whole and crushed)
1.) Mix the self raising flour, oil, melted butter, sugar, salt and Elachi (cardomom) powder to form a soft but rollable dough.2.) Roll half of the dough into fingertip size balls for ‘cereal’ and half into golf ball size for full sized Khatai’s.3.) Place on to a greased baking tray, make a few cuts across the top of each khatai and place a whole pecan nut in the middle, then bake in a pre-heated oven @180degrees for about 7-9mins - leave the mini ‘cereal’ Khatai’s Plain when baking(sprinkle these with crushed pecan nuts after they’re baked)4.) Khatai’s will be really soft when removed from the oven, leave to cool in the baking tray before transferring to a cooling rack.5.) To serve the mini Khatai ‘cereal’ - transfer them to a bowl, top with crushed pecan nuts, pour the iced chococino caramel over them and eat immediately - enjoy!