Chocolate Nankhatai Recipe
Recipe type: Dessert,
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 150 gms refined flour (maida)
  • 1.5 tbsp gram flour (besan)
  • ½ t/s baking powder
  • 1 tbsp cocoa powder
  • a pinch of salt
  • ¼th t/s cardamom powder
  • ¼ t/s dry ginger powder (soonth) optional
  • 80 gms powdered sugar
  • 75 gms butter / ghee/ dalda (I used butter)
  • 40 gms pistachio flakes
  • 1 tbsp milkOr more if required
  • 50 gms chocochips for topping
How to make the recipe?
  1. Preheat the oven for 12 mins exactly before baking. Grease the pans Or
  2. tray with some butter.
  3. Sift flour, cocoa powder, salt, besan and baking powder. Add cardamom, ginger powder and pistachio flakes. Mix all nicely.
  4. Cream butter and sugar manually Or with a beater until it’s light and fluffy.
  5. Make small well in the sifted flour. Add the butter-sugar mixture in the center.
  6. Mix all until appear like bread crumbs.
  7. Now knead into a smooth dough add little milk if the dough is too dry.
  8. Cover and keep the dough aside for ten mins. Shape into marble sized balls and slightly flatten it. Ensure there are no cracks.
  9. Roll the shaped biscuit over choco chips. Alternatively you could place few choco chips over the top.
  10. Place the biscuit over greased tray, muffin pans etc.
  11. Bake at 180°C for 15 mins Or until they are baked.
  12. Please don’t over bake Or under bake. Allow them to cool.
  13. Once cool store biscuits into an airtight jar Or container.
  14. Serve them as Diwali sweet Or as a tea time snack.
Ensure the dough is smooth and nor too soft nor too firm.

I have added sugar as per my preference. You could add more if you wish.

Instead of pistachio add any nut of your choice.

You could chill the dough into freezer. Thaw for 30 mins then read to use.
Recipe by Flavors of Mumbai at