Naan Khatai

Method

1. Heat the oven to 170°C and line a tray with baking paper.
2. Beat the ghee and sugar for 3–4 minutes until light and fluffy.
3. Add the maida, besan, suji, baking powder, cardamom and salt and mix gently into a soft dough. Add a little milk only if it is too crumbly.
4. Roll into walnut-sized balls, flatten slightly and press a pistachio or almond into each. Space them 4 cm apart; they spread.
5. Bake for 15–18 minutes, until the bases are light golden and the tops have small cracks. They stay pale on top.
6. Cool on the tray for 10 minutes; they crisp up as they cool.