Chocolate Nankhatai Recipe
This chocolate nankhatai recipe is a fusion take on traditional nankhatai with full of chocolate flavor.
All purpose flour (Maida)
Besan (gram flour)
Corn flour (corn starch)
Unsweetened cocoa powder
Ghee (Clarified butter)
in semi-solid form
Powdered sugar (Confectioner’s sugar or icing sugar)
or pistachios, sliced
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.
instead of ghee,
you can use same amount of softened room temperature butter
*Nutrition information is a rough estimate for 1 serving
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