Description

Experience a plant-based twist on a traditional favorite with these delicate Naan Khatai biscuits, featuring a unique blend of chickpea flour and semolina for a perfect sandy texture. These aromatic cardamom cookies are paired with a fragrant, homemade Masala Chai, creating a cozy and reliable tea-time ritual that stays fresh for days.

Ingredients

All-purpose flour
Chickpea flour (Besan)
1/2 cup semolina
Castor sugar
Coconut oil
Cardamom powder
Pinch of salt
Pistachios and dry rose petals
Caraway or sesame seeds
Almond milk
Fresh ginger, sliced
Cardamom pods, cinnamon stick, and cloves
Loose-leaf Assam tea

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Instructions

Preheat your oven to 160°C (320°F) using the fan-forced setting and line a baking tray with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, semolina, castor sugar, cardamom powder, and a pinch of salt.
Pour in the coconut oil and use your fingertips to massage it into the dry mixture until the dough holds together when pressed firmly.
Roll the mixture into small balls, approximately 15–20g each, using the warmth of your hands to help the oil bind the dough.
Press a thumbprint into the center and fill with pistachios and rose petals, or use fork tines to create a pattern and sprinkle with seeds.
Bake the biscuits on the lined tray for 17 minutes, turning the tray halfway through to ensure an even, pale bake.
While cookies cool, combine almond milk, sliced ginger, sugar, crushed cardamom pods, cinnamon, and cloves in a small pot and bring to a gentle simmer.
Remove the pot from the heat, add the loose-leaf Assam tea, cover, and let steep for 5 minutes.
Strain the spiced chai into cups and serve alongside the cooled, delicate Naan Khatai.

Notes

For the most consistent results, ensure your coconut oil is in a soft, malleable state rather than completely liquid or rock hard before starting the massage process. This helps create the signature shortbread crumb without making the dough too greasy. If you prefer a more pronounced crunch, you can slightly increase the semolina ratio, but keep the total weight of the dry ingredients consistent to maintain the cookie’s structure.

Prep Time: 20 mins
Cook Time: 17 mins
Category: Dessert
Method: Baking
Cuisine: Indian