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Simple melt-in-the-mouth Indian cookies with a twist.
Wow chocolate flavour in nankhatai! Amazing
Preheat the oven to 170 degree C (~335F) for 10 minutes.
In a bowl sift together the flour, cornstarch, cocoa powder and baking powder and mix well.
In another bowl, add the powdered sugar and ghee and mix well with a hand beater until the mixture is light and fluffy.
Add the flour mixture to this sugar-ghee mixture and mix well.
Knead into a smooth dough (use your hand ). Use little milk if required to bind the dough.
Line a baking sheet or cookie sheet with parchment paper. Divide the dough into equal small balls and place them on the tray spacing them out.
Lightly press the almonds or sprinkles on top of the dough balls.
Bake the cookies for 18-20 minutes. They may appear to be soft after baking but will turn crispy on cooling completely. Once cooled, store them in an airtight container.
SERVING: 12
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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