125g Castor sugar
\n125g soft ghee
\n125g ground almonds
\n4 tablespoons oil
\n1 teaspoon saffron threads
\n1 teaspoon ground cardamon
\n1 tablespoon fine samolina
\n1 tablespoon chick pea flour
\n1\/2 teaspoon baking powder
\n1\/4 teaspoon bicarbonate of soda
\nAbout 280g Plain flour<\/p>\n
15 Glace\u0301 cherries ( cut half )
\n1\/2 cup Nut mixture( crushed almonds, pistachios, and edible dried rose petals)<\/p>\n
On a low heat, add the saffron to a small pan and heat until crisp. Do not brown or burn. Crush the saffron finely once cool.
\nPreheat the oven to 160c and line a baking tray with baking paper.
\nPlace sugar and ghee in a mixing bowl. Beat until pale and fluffy.
\nAdd the oil, saffron, and cardamon. Beat further until light and pale.
\nAdd the ground almonds, samolina, chick pea flour, baking powder, and bicarb soda.
\nMix until combined.
\nNow add in the flour, a little at a time, until you get a nice soft pliable dough.
\nYou might need less, i had about 1\/4 cup left that i did not use.
\nSo do not add it all at once.
\nRoll into 30 balls, each of about 22g and 3.5cm in diameter.
\nDip each ball gently into the nut mixture. Ensure that it’s coated well.
\nStud each nut coated ball with a glace\u0301 cherry and press down.
\nIt doesn’t matter if the ball cracks a little.
\nPlace on a baking tray spaced out a little.
\nBake for 15 minutes.
\nThey will crack on the top as it bakes. That’s what makes a perfect nan kathai.
\nLeave to cool on the baking tray for 5 minutes before placing it to a cool completely on a wire rack.
\nEnjoy!
\nNote: Store in an airtight container in a cool place for up to 2 – 3 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 125g Castor sugar 125g soft ghee 125g ground almonds 4 tablespoons oil 1 teaspoon saffron threads 1 teaspoon ground cardamon 1 tablespoon fine samolina 1 tablespoon chick pea flour 1\/2 teaspoon baking powder 1\/4 teaspoon bicarbonate of soda About 280g Plain flour Decorations 15 Glace\u0301 cherries ( cut half ) 1\/2 cup Nut mixture(…<\/span><\/p>\n","protected":false},"author":7,"featured_media":26226,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-26225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/26225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=26225"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/26225\/revisions"}],"predecessor-version":[{"id":26234,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/26225\/revisions\/26234"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/26226"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=26225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=26225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=26225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}