CHOCOLATE NANKHATAI | How to make CHOCOLATE NANKHATAI
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About CHOCOLATE NANKHATAI
There’s something about Diwali that makes me crave Nankhatai! These crumbly, eggless cookies owe their origins to Dutch presence in India, but I love how they have taken on a distinct Indian flavour with the addition of ghee and chickpea flour (besan). Sometimes, you’ll find half the chickpea flour being substituted with sooji (semolina), and that works really well too, but this recipe has just two flours: All-Purpose and Chickpea.
CHOCOLATE NANKHATAI, a deliciously finger licking recipe to treat your family and friends. This recipe of CHOCOLATE NANKHATAI by KitchenAid India will definitely help you in its preparation. The CHOCOLATE NANKHATAI can be prepared within few minutes. The time taken for cooking CHOCOLATE NANKHATAI is 35 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make CHOCOLATE NANKHATAI step by step. The detailed explanation makes CHOCOLATE NANKHATAI so simple and easy that even beginners can try it out. The recipe for CHOCOLATE NANKHATAI can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of CHOCOLATE NANKHATAI from BetterButter.
Ingredients to make CHOCOLATE NANKHATAI
- Ghee (clarified butter): 100 gms
- Icing Sugar: 80 gms
- All-Purpose Flour: 120 gms
- Chickpea Flour: 60 gms
- Cardamom Powder: tsp
- Milk: 1 to 2 tbs
- 45% Dark Chocolate (chopped in chunks): 100 gms
- Pistachios (chopped): 1 tbs
How to make CHOCOLATE NANKHATAI
My Tip:Garnish with crushed Pistachios and Love!