My Chocolate Nankhatai are HEAVENLY. They're eggless Indian style cookies made with plenty of ghee. I also use cocoa powder to give a rich, intense chocolatey flavour. Perfect as a tea time treat or bake for special occasions.
Note – This recipe has been updated from the archives – first published 24 September 2012. I’ve added new images and helpful content.
The original nankhatai recipe remains one of my favourite biscuits of all time. The rich buttery flavour and crumbly texture is so addictive! The classic is also a great carrier of flavours - these orange almond nankhatai are perfect examples.
Adding cocoa powder to the dough gives deep chocolate decadence. It almost reinvents nankhatai but you still get the flavour of the ghee and cardamom coming through.
Serve these chocolate nankhatai with a cup of karak chai or coffee. A glass of chilled badam milk hits the spot too! You could also use these to make a chocolate nankhatai cheesecake.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
All purpose flour (plain flour)
Besan and semolina - used in the classic recipe.
Ghee - I use homemade ghee but you can use shop bought desi ghee. It looks like a lot of ghee but it will give the nankhatai a super buttery and crumbly finish.
Sugar - I use caster sugar as it dissolves quicker when creaming.
Cocoa powder - I have used pure 100% cocoa powder. DO NOT substitute hot chocolate powder which contains far too many other ingredients.
Baking powder - needed to give the dough rise. Use baking powder that is in date.
Cardamom powder - a classic in Indian sweets.
Vanilla - I used vanilla powder to complement and add warmth to the chocolate. If you don't have it, leave it out.
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📖 Recipe
Chocolate Nankhatai
Equipment
- Kitchen scale
- oven
- Baking tray
Ingredients
- 100 gram ghee
- 125 gram flour
- 12.5 gram besan
- 17.5 gram semolina
- 55 gram caster sugar
- 3 tablespoon cocoa powder
- ⅛ teaspoon baking powder
- pinch cardamom powder
- pinch vanilla powder optional
Instructions
- Pre-heat the oven to gas mark 5 or 375℉ or 190℃ or 170℃ in FAN OVEN.
- In a big mixing bowl, whisk the ghee and sugar until pale and fluffy and the sugar has dissolved.
- Once creamed, sift in plain flour and besan. Add in semolina, baking powder, cardamom, vanilla and cocoa powder.
- Bind into a dough without kneading too much, and make small balls (around 25 grams each). Do not flatten.
- Place on a lined baking tray, Leave enough space between them.
- Bake in a pre-heated oven for 15 minutes.
- Remove from the oven but leave on the baking tray until cool. Sprinkle over pistachios and rose petals. Allow to cool completely, then remove and store in an airtight container. Nankhatai can be stored for up to 5 days.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
These are the kind of biscuits that disappear surprisingly quickly in my house. The combination of buttery nankhatai and chocolate is simply so good.
terri says
how do I print recipes on your site? I can only see tiny bits and pieces between the 45968r348724 popups and pictures that cover everything
Hayley says
Hi, for this specific recipe only? or across the site? This particular post needs updating. For newer posts, the recipe card at the bottom of the post is printable with a clear button.
Shama Nagarajan says
delicious ...thank you for linking in..
Unknown says
Looks perfect n love this!!
divya says
mmmm...looks so yummy.. i am feeling hungry.