1 cup solid ghee (Clarified butter)1 cup castor sugar1 teaspoon Elachi (cardomom) powder, preferably freshly ground ½ teaspoon cinnamon powder or nutmeg powderPinch saffron threads, ground 2 cups flour½ cup gram flour3 teaspoons dessicated coconut1 level teaspoon bicarbonate of sodaPinch of salt
Cream the ghee (Clarified butter), sugar and spices until white.Sift dry ingredients together and add to above. Mix well.Portion into 30g balls on two greased trays (yields 2 dozen). Press an almond on the top if desired, using a drop of milk to stick it down. Bake in a well preheated oven on 180°c for 10-12 minutes. These should be a pale golden colour. Browning them will result in hard Naan Kathai.
INFO & TIPS
Absolutely delicious, melt in the mouth texture.
If you like the grainy texture of semolina, add 1-2 tablespoons to dry ingredients. We prefer it without.
It is rather sweet, you could decrease the sugar down to 3/4 cup.