Chocolate NanKhatai Recipe
- 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.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/chocolate-nankhatai-recipe/
3.5.3208