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Khara Batasa Recipe
|Whole wheat flour||2 1⁄2 Kilogram|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Cashewnut halves||2 Tablespoon (For Decoration, As Required)|
|Caraway seeds||1 Tablespoon|
|White cardamoms||1 Teaspoon, peeled and crushed|
|Fresh yeast||75 Gram, mixed with 1 tbsp water and kept till it froths|
Calories 1124 Calories from Fat 491
% Daily Value*
Total Fat 56 g86.3%
Saturated Fat 33.2 g165.8%
Trans Fat 0 g
Cholesterol 139.5 mg
Sodium 272.9 mg11.4%
Total Carbohydrates 141 g47.1%
Dietary Fiber 21.3 g85.1%
Sugars 17.5 g
Protein 24 g48.5%
Vitamin A 12% Vitamin C 0.49%
Calcium 7.4% Iron 38.8%
*Based on a 2000 Calorie diet
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.