Nan Katai Family Recipe

INGREDIENTS

11/2 cup Flour more or less½ cup Butter/ghee (Clarified butter)¾ cup Castor Sugar¼ cup oil1 teaspoon fresh ground Elachi (cardomom) powder2 tablespoons Sojee (semolina flour)2 tablespoons Almond flour2 tablespoons chickpea flour¼ teaspoon bicarbonate of soda½ teaspoon baking powderOne egg white Whole or almonds cut in half

METHOD

In a bowl, mix the oil, butter/ghee (Clarified butter) and sugar until it is pale.
Next, add the Sojee (semolina flour), Elachi (cardomom) powder, chickpea flour and almond flour until a smooth paste is formed.
Add the bicarbonate and baking powder to the mixture. Lastly, gradually add the flour, a half or quarter a cup at a time until you have formed a soft dough.
Roll round balls the size of walnuts, spread apart allowing room to spread and use the egg white to dip the almond and garnish the katai”s
Bake for 9-11 minutes in a preheated oven at 180 degrees Celsius
Please NoteCheck after every bit of half or quarter cup of flour how soft the dough is- adding too much flour will make it dry and crumbly and then you will have to add more butter/ghee (Clarified butter). Be sure to stop once the texture is a soft dough

INFO & TIPS

Sift all the dry ingredients including the almond flour to ensure a smooth melt in mouth feeling

Also, ground the elachi pods for fragrance and taste

POSTED ON

29 May 2021

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