Cooking And Baking With Prenisha

28/12/2025

Sweet Treats made by myself and my daughter for our Family for Christmas this year🌲🔔🤶🎄💛🎁

21/11/2025

20/10/2025

🪔🎇Happy Diwali🎇🪔
May The Light of Victory Over Darkness Always Shine Upon Your Life With Good Fortune, Love and Divine Guidance and Remember Not Every Sparkle Comes From A Diya, Some Come From People Who Light Up Your Life...
To All My Kind Of Lights Remember To Stay In Your Magic and Spread Your Sparkle...
JMD🔱🕉️🎇🪔✨
Lots Of Love Covered With Sugar and Spice... Prenisha❤️

17/10/2025

17/10/2025

🪔

Naan Khatai is an authentic Indian shortbread cookie made with all-purpose flour, ghee and the main ingredient that gives it that awesome flavour cardamom.

Naan Khatais (Eggless)

INGREDIENTS:

1 cup butter ghee
¾ cup castor sugar
2 tablespoons Semolina(Taystee Wheat)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 ½ cups of flour
2 teaspoons elachi powder (preferably freshly ground)
Almonds or pistachios

METHOD:
Preheat oven to 180’C.

Use an electric be**er to whisk ghee and castor sugar until fluffy. Add semolina and elachi powder. Sift together flour, baking powder and bicarb. Add a little at a time to form a dry, crumbly dough. If too soft and not crumbly, add a little more flour (3 - 4 tablespoons)…
Cover a baking tray with grease proof paper and grease with spray and cook. Press the dough in the palm of your hand to form circles (depending on the sizes you require) and flatten slightly. Place on grease proof paper. Top each with a whole almond or pistachio and bake for +- 20 minutes. It is eggless and should not turn brown. You will know when it is done when the sides turn off white. This recipe is fool proof as long as you use proper baking measurements.

NOTE: Using freshly ground elachi powder makes a huge difference to the taste. Simply peel the whole elachi, roast the seeds in a pan and grind on a flat surface with a rolling pin or use a coffee grinder.
For perfect results use butter ghee and not butter…

Happy baking👩‍🍳



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14/10/2025