Khalifa Nan Khatai RecipeSweater Weather Episode 6 - Khalifa NanKhatai &3-4 cup melted ghee3-4 cup caster sugar (pissi hui cheeni)1 pinch Salt1-4 tsp baking soda1 tsp baking powder2 tosp gram flour (besan)1.5 cup flou

Khalifa NanKhatai &
3/4 cup melted ghee
3/4 cup caster sugar (pissi hui cheeni)
1 pinch Salt
1/4 tsp baking soda
1 tsp baking powder
2 tosp gram flour (besan)
1.5 cup flour (Maida)
1/2 tsp Elaichi powder
3/4 cup chopped roasted almonds
1 egg yolk or milk
- Melt and measure the ghee and transfer for a mixing bowl.
Freeze for 15 minutes till the ghee is solidified
- Using a hand whisk, mix the ghee till it is white, fluffy and doubled in volume
- Add the sugar and mix well
- Sift in all the dry ingredients and using soft hands, rub the flour in the ghee till it forms crumbs
- Add the almonds and mix till just incorporated. Do not over mIX
- When you press the dough it should clump together
- Now using a cookie cutter, round glass or your hands make thick discs of biscuit from the dough. Refrigerate for 10 minutes
- Brush the biscuits with egg yolk or milk and bake at 180°C for 15 to 20 minutes till golden brown from the top
- Let it cool completely and serve with tea
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