Naan Khatai and Ginger Tea

Sohail and Jay's Naan Khatai and Ginger Tea

Recipe by Sohail Seegoobin & Jay Miller
See more of Jay’s creations:

Naan Khatai

250ml clarified butter ghee
1 cup of castor sugar
2 tbs semolina 
1 tbs freshly ground cardamom 
1 tsp bicarbonate of soda
1 tsp of Royal Baking Powder 
1 and a half cups of cake flour
1 cup of gram flour 


Cream the butter and sugar until light and fluffy. 
Add in the remaining ingredients and gently work it till dough comes together. 
If it is too wet add a tbs more of cake flour. 
Pinch of small pieces and roll into balls, place onto a tray with grease proof and put a whole almond on each. 
Bake at 180 degrees for 20 minutes till biscuits have cracked and golden brown at the bottom.

Ginger Tea

1 cup of water
1 cup of evaporated milk
5 tbs of honey
1 thumb piece of peeled and thinly sliced ginger


Combine all of the ingredients in a small pot and bring to a boil, once a boil has reached reduce the heat and simmer for 5 minutes. 
Serve with warm naan Khatai. 

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