Post published on November 7, 2023 by vspiceroute
Last post modified on November 8, 2023 by vspiceroute
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Introduction
Chocolate Swirl Nankhatai are Indian cookies made with pure ghee or clarified butter, sugar, cardamom powder, cocoa powder and flour. It is similar to shortbread cookies as they are infused with the flavor of ghee. They are crispy and they can be made in the oven in no time. There are many versions of Nankhatai and here I am sharing a recipe of Chocolate Swirl Nankhatai. We can also call this marble Nankhatai. The flavor of chocolate and original Nankhatai makes the perfect blend and these are going to melt in your mouth .
Nankhatai brings back so many childhood memories. My kaka travelled to Surat, Gujarat for work and on his way back to Mumbai he brought a large packet of Nankhatai. They would tastes so fresh and delicious and melt in our mouth. Now every .household has an oven and you can easily bake them at home instead of buying from a store. They turn out so delicious and even today I can eat a whole batch of these butter cookies.
How to make Nankhatia?
Preheat the oven to 350 degrees till you combine all the ingredients
In a bowl combine semolina flour, chickpea flour, all purpose flour, melted ghee, salt, cardamom powder and sugar
Divide the dough into 1/2 and add cocoa powder to one portion
Form thick dough and add additional ghee only if needed
Using your hands roll the original and chocolate dough into cylinder shape separately
Take a 1/2 inch piece of original and 1/2 inch piece of chocolate dough and join them and form a flat round cookie using the palm of your hands
Continue to do that and line them on a baking sheet and leave space between them as they expand a little in the oven
Take the nuts and press them on the center of the cookies
Bake the cookies in the oven at 350 degree Faranheit for 20-25 minutes or till they are slightly brown
Take the cookies off and let it cool off on a rack before storing them
Enjoy them or pack them in an airtight container
Chocolate Swirl Nankhatai | Nankhatai Recipe
Ingredients
- 1 cup maida or all purpose Flour
- 1/2 cup chickpea flour
- 3/4 cup powdered sugar or icing sugar
- 1/2 tbsp semolina flour
- 1/2 cup melted ghee
- 1 pinch salt
- 1/4 tsp of cardamom powder
- 3 tablespoon chopped nuts to garnish
- 2 tsp cocoa powder
Instructions
- Preheat the oven to 350 degrees till you combine all the ingredients
- In a bowl combine semolina flour, chickpea flour, all purpose flour, melted ghee, salt, cardamom powder and sugar
- Divide the dough into 1/2 and add cocoa powder to one portion
- Form thick dough and add additional ghee only if needed
- Using your hands roll the original and chocolate dough into cylinder shape separately
- Take a 1/2 inch piece of original and 1/2 inch piece of chocolate dough and join them and form a flat round cookie using the palm of your hands
- Continue to do that and line them on a baking sheet and leave space between them as they expand a little in the oven
- Take the nuts and press them on the center of the cookies
- Bake the cookies in the oven at 350 degree Faranheit for 20-25 minutes or till they are slightly brown
- Take the cookies off and let it cool off on a rack before storing them
- Enjoy them or pack them in an airtight container
Additional info
Dish History:
Nankhatai originated in Surat when Dutch and Indians were traders. Dutch family settled in Surat and opened their bakery and after leaving they left their bakery for Iranians to handle. The Iranians came up with Nankhatai as an experiment that turned out to be most loved cookies.
In olden times when oven did not exist these cookies were baked on stovetop aluminum cooker or pressure cooker.
Expert Tips:
Bake them in an oven and since each oven vary, keep an eye out on the oven to make sure they don’t turn out too brown.
Equipment needed:
Mixing Bowl, Oven, Airtight container
Storage:
In an airtight container at room temperature for 3 weeks
Serving suggestions:
Serve it with tea or coffee. Make them ahead of time and pack them as a gift for Diwali or Holidays
Alternative ingredients:
You can use whole wheat or oat flour instead of all purpose flour to make them healthy. You can skip cocoa powder to make an original version.
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This was an absolutely easy and on point recipe!
The Nankhatai turned out so delicious and it’s not overpoweringly sweet which is great! I made two batches already!!
Nan Khatai turned out delicious 😋
thank you
it’s perfect great testing and good looking naan Khatami receipe for all round year and special occasions you can use…came out perfectly delicious 😋
Came out perfectly delicious 😊