Chocolate nankhatai recipe - a fusion take on traditional nankhatai with full of chocolate flavor.
There are many different varieties of nankhatai available in Indian bakery shops. The most popular one is the plain nankhatai that everyone likes. Second most popular is the chocolate nankhatai which is loved by kids and adults as well.
When it is chocolate flavored many kids will choose this one over other flavors. Even I am a huge fan of anything with chocolate.
I have garnished the cookies with sliced almonds because I like the chocolate and almond combination. For a change, you can use sliced pistachios or garnish with few mini chocolate chips. Or you can skip the garnishing step to get the only chocolate flavor.
The texture of these nankhatai is buttery, crunchy, melt in your mouth kind with full of chocolate flavor. The below mentioned proportion of ghee and flour makes it crunchy yet soft. So please do not think of reducing the amount of ghee. If you do so, you won’t get the perfect nankhatai texture.
Sometimes I do make whole wheat nankhatai as well.
During the Diwali festival, my mom makes a big batch of nankhatai at home, she stores in the container and we used to enjoy it next few days. She makes this only once a year. We also serve these to the guests with few savory diwali snacks like namak para, chakli and farsi puri during this festival.
How to make chocolate nankhatai recipe?
1) Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Line a baking sheet or cookie sheet with parchment paper and keep it aside.
3) Take all purpose flour, besan, corn flour, cocoa powder and baking powder in a bowl.
4) Mix well using wire whisk till everything is incorporated well. If there are too many lumps, you can sift the flour mixture.
5) Now take the ghee in another bowl. Ghee should be in semi solid form. If ghee is melted then the dough will be too soft and you won’t be able to make the balls.
6) Add powdered sugar.
7) Beat it very well till everything is incorporated well or till it is light and smooth.
8) Now add flour mixture.
9) Start mixing with a spatula, if you pinch some of the mixture, it will come together.
10) Now using your hand, combine everything and make the dough.
11) Now divide the mixture into 20 equal portions and start making the balls. Arrange them on a prepared baking sheet.
12) top it with few sliced almonds. press very lightly into the dough.
13) bake into the preheated oven for 18-20 minutes.
14) Let them cool down in the pan for 5 minutes, then using spatula remove them on the cooling rack. let the nankhatai cool down completely.
Once cooled completely, you can serve them or store them in an airtight container.
Serving suggestion: Serve them with a tea or coffee as an afternoon or tea-time snack. Or enjoy them any time of the day whenever you feel like.
Check out other chocolate based cookies
Eggless chocolate chip cookies // Eggless chocolate sugar cookies // Eggless double chocolate cookies
Chocolate Nankhatai Recipe
Ingredients
- 1 cup All purpose flour (Maida)
- 2 tablespoons Besan (gram flour)
- 2 tablespoons Corn flour (corn starch)
- 1 ½ tablespoons Unsweetened cocoa powder
- ⅛ teaspoon Baking powder
- ½ cup Ghee (Clarified butter) in semi-solid form
- ½ cup Powdered sugar (Confectioner’s sugar or icing sugar)
- 2 tablespoons Almonds or pistachios, sliced
Instructions
Preparation:
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a baking sheet or cookie sheet with parchment paper and keep it aside.
Making chocolate nankhatai recipe:
- Take all purpose flour, besan, corn flour, cocoa powder and baking powder in a bowl.
- Mix well using wire whisk till everything is incorporated well. If there are too many lumps, you can sift the flour mixture.
- Now take the ghee in another bowl. Ghee should be in semi solid form.
- Add powdered sugar. Beat it very well till everything is incorporated well or till it is light and smooth.
- Now add flour mixture. Start mixing with a spatula, if you pinch some of the mixture, it will come together.
- Now using your hand, combine everything and make the dough.
- Now divide the mixture into 20 equal portions and start making the balls.
- Arrange them on a prepared baking sheet.
- top it with few sliced almonds and press very lightly into the dough.
- bake into the preheated oven for 18-20 minutes.
- Let them cool down in the pan for 5 minutes
- then using spatula remove them on the cooling rack.
- Let the nankhatai cool down completely.
Hi, made these nan khatias n honestly it wasn't as per the expectations.it went flat n also it was not sweet enough to taste. I do baking n follow different blogs.may be the dough required to be chilled before baking I feel. Plsease reply as I followed the exact recipe.
Always
Sneha
Nankhatais are just sweet. If you want more sweet, you can add little more sugar.
The dough needs to be chilled only for those cookies where they spread while baking. e.g. chocolate chip cookies
Chilled cookie dough prevents the cookies spreading too much while baking.
In this nankhatai recipe, we have not used much leaving agents and hence they are not spreading much. so no need to chill the dough.
Please let me know what was wrong with the nankhatai? is it raw? or something else? then I can say what's wrong as I do not know what was your expectations.