CHOCOLATE NANKHATAI | How to make CHOCOLATE NANKHATAI

By KitchenAid India  |  26th Oct 2015  |  
5.0 from 1 review Rate It!
  • CHOCOLATE NANKHATAI, How to make CHOCOLATE NANKHATAI
CHOCOLATE NANKHATAIby KitchenAid India
  • Prep Time

    0

    mins
  • Cook Time

    35

    mins
  • Serves

    10

    People

146

1





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.

CHOCOLATE NANKHATAI

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

  1. Pre-heat the oven to 180 degrees Celsius. Line a baking sheet with parchment / silpat.
  2. In the bowl of the KitchenAid Artisan Series 4.8 L Tilt-Head Stand Mixer (http://bit.ly/1UoFCr7), cream together the ghee and icing sugar, using the paddle attachment.
  3. In a separate bowl, sift together the flours and salt. Whisk in the cardamom powder. Add these dry ingredients to creamed sugar & ghee in 3 batches, beating well to incorporate after each addition.
  4. Add the milk, a little at a time, and work it through the dough (do this by hand) to get a texture where the dough clumps together when pressed together and can be shaped into balls without crumbling or developing cracks (very important). I
  5. Shape the dough into 15 to 18 individual rounds and place on the baking sheet Garnish with chopped pistachios.
  6. Bake in the uppermost section of oven with the only the bottom heating option working. Bake for about 20 minutes, rotating the tray half way through baking time. Cool on a wire rack.

My Tip:

Garnish with crushed Pistachios and Love!

Reviews for CHOCOLATE NANKHATAI (1)

Oishi Majumdara year ago

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