Khara Batasa Recipe
Ingredients
| Whole wheat flour | 2 1/2 Kilogram | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Halved cashew nuts for decoration, as required | ||
| Caraway seeds | 1 Tablespoon | |
| 1 tsp white cardamoms, peeled and crushed | ||
| 600 ml toddy or beer | ||
| 75 g fresh yeast mixed with 1 tbsp water and kept till it froths | ||
| Salt | 2 Teaspoon | |
| Ghee | 500 Gram | |
| Butter | 350 Gram | |
Directions
Set oven to 180°C (350°F).
Mix wheat flour with toddy or yeast and set aside for 1-2 hours to rise.
Beat ghee and butter with sugar till light and fluffy.
Add caraway seeds and crushed cardamoms.
Fold in wheat flour mixture and mix well.
Using two wet spoons, put small rounds of mixture on a greased baking tray.
Cover lightly with damp cloth or wet cling wrap film and allow to rise for about 1-2 hours.
Make a cross mark on biscuits, with a sharp knife and put halved cashew nuts on top.
Place in oven and bake for about 20-25 minutes.
Mix wheat flour with toddy or yeast and set aside for 1-2 hours to rise.
Beat ghee and butter with sugar till light and fluffy.
Add caraway seeds and crushed cardamoms.
Fold in wheat flour mixture and mix well.
Using two wet spoons, put small rounds of mixture on a greased baking tray.
Cover lightly with damp cloth or wet cling wrap film and allow to rise for about 1-2 hours.
Make a cross mark on biscuits, with a sharp knife and put halved cashew nuts on top.
Place in oven and bake for about 20-25 minutes.
Chef
