Simple melt-in-mouth Indian Cookies with a twist! Chocolate NanKhatai will be your new favorite cookie!
Happy weekend dear friends! I feel like I have been waiting for weekend for like forever! Finally it’s here and I have my 2 days of strict no-work planned! Lots of good food, my favorite food magazines and reruns of Chef’s Table (Have you seen it yet?!). Please tell me you have and you are crazy about it too!
Well apart of all this, I plan on testing few recipes which will hopefully soon make it to the blog! Kaveri told me about these awesome Chocolate NanKhatai she makes and how they never last at her place! I knew they will great for a weekend post as everyone can make these amazing melt-in-mouth cookies. They need very few basic ingredients and unlike regular NanKhati which is plain cardamom flavored, these are chocolate cookies. We all know chocolate makes everything better, doesn’t it?!
NanKhatai is sort of Indian version of shortbread cookies. I have memories of eating them when we would have state fair which was like once every year and lots of street vendors will sell these. The buttery smell was so intoxicating that it was must to buy them every single time and that was one of the main reasons we would look forward to fair 🙂
As Kaveri also says ” The crunchy, crumbly, aromatic cookies bring back fond memories to mind. Not only are they easy and quick to make, it uses simple ingredients that most of you will already have in your pantry. The addition of chocolate gives it a great twist that makes it even more irresistible!”
I am planning on making these myself soon as they are really easy and since I always loved the classic version, I am sure these will be a hit too!
So go ahead and bake a batch! If you make these, remember to tag us on social media by using #naivecookcooks or #ncc. We will feature our favorite pics!
- All purpose flour (maida) – 1 cup
- Powdered Sugar – ½ cup
- Corn flour (cornstarch) – 1 tablespoon
- Clarified Butter (ghee) – ½ cup (you can even use butter at room temperature
- but only if you do not have ghee)
- Cocoa powder – 1.5 tablespoon
- Baking powder – ½ teaspoon
- Chopped almonds or sprinkles for garnish (I used colorful sprinkles)
- Milk – 1-2 teaspoons (if required for kneading)
- 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.
Some more COOKIE recipes ->>