CHOCOLATE NANKHATAI | How to make CHOCOLATE NANKHATAI

1 review
Rate It!
ByKitchenAid India
Created on 26th Oct 2015
  • CHOCOLATE NANKHATAI, How to make CHOCOLATE NANKHATAI
CHOCOLATE NANKHATAIby KitchenAid India
  • CHOCOLATE NANKHATAI | How to make CHOCOLATE NANKHATAI (29 likes)

  • 1 review
    Rate It!
  • By KitchenAid India
    Created on 26th Oct 2015

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 marvellous creation to spice up your day. CHOCOLATE NANKHATAI is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingCHOCOLATE NANKHATAI is just too tempting. This amazing recipe is provided by KitchenAid India. Be it kids or adults, no one can get away from this delicious dish. How to make CHOCOLATE NANKHATAI is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of CHOCOLATE NANKHATAIby KitchenAid India. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. CHOCOLATE NANKHATAI is just the appropriate recipe to serve as many as 10. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time35mins
  • Serves10People
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
Reply