Description
These aromatic Indian-style shortbread biscuits feature a unique blend of chickpea flour and semolina for a delicate, sandy texture. Served with a fragrant, hand-steeped Masala Chai, they offer a truly comforting and plant-based tea-time experience.
Ingredients
- All-purpose flour
- Chickpea flour (Besan)
- Semolina
- Castor sugar
- Coconut oil
- Cardamom powder
- Pinch of salt
- Chopped pistachios
- Dried rose petals
- Caraway seeds
- Sesame seeds
- Fresh ginger
- Cardamom pods
- Cinnamon stick
- Whole cloves
- Loose-leaf Assam tea
- Almond milk
- Sugar
Instructions
- Preheat your oven to 160°C (320°F) fan-forced and line your baking sheets with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, semolina, castor sugar, cardamom, and a pinch of salt until evenly distributed.
- Slowly pour in the coconut oil and use your hands to massage it into the dry mixture until it reaches a consistency like damp sand that holds when pressed.
- Roll the dough into small balls, approximately 15 to 20 grams each, and place them on the prepared baking sheets.
- Press a small indent into the center of each ball and add pistachios and rose petals, or flatten slightly with a fork and top with caraway or sesame seeds.
- Bake for 17 minutes, rotating the tray halfway through the cooking time to ensure an even golden finish.
- While the biscuits cool, simmer almond milk in a saucepan with sugar, ginger, cardamom pods, cinnamon, and cloves until fragrant.
- Turn off the heat, add the loose-leaf Assam tea, and cover the pot to steep for 5 minutes.
- Strain the Masala Chai into mugs and serve warm alongside the Naan Khatai biscuits.
Notes
For the best results, ensure the coconut oil is soft but not completely melted when you begin mixing. If the dough seems too crumbly to roll, continue working it with your hands as the natural warmth from your palms will help the oil bind the flours into a cohesive ball.
- Prep Time: 15 mins
- Cook Time: 17 mins
- Category: Dessert
- Method: Baking
- Cuisine: Indian