Home / Recipes / CHOCOLATE NANKHATAI

Photo of CHOCOLATE NANKHATAI by KitchenAid India at BetterButter
1
31
5(1)
0

CHOCOLATE NANKHATAI

Oct-26-2015
KitchenAid India
0 minutes
Prep Time
35 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT CHOCOLATE NANKHATAI RECIPE

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.

Recipe Tags

  • Egg-free
  • Diwali
  • Indian
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. ghee (clarified butter): 100 gms
  2. Icing Sugar: 80 gms
  3. All-Purpose Flour: 120 gms
  4. chickpea Flour: 60 gms
  5. cardamom Powder: tsp
  6. Milk: 1 to 2 tbs
  7. 45% Dark Chocolate (chopped in chunks): 100 gms
  8. pistachios (chopped): 1 tbs

Instructions

  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.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Oishi Majumdar
Oct-25-2016
Oishi Majumdar   Oct-25-2016

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE