Enter Whole Wheat Chocolate Nankhatai—a delightful combination of indulgent chocolate flavor and the wholesome goodness of wheat flour. It’s perfect for satisfying sweet cravings without compromising on health.
The use of whole wheat flour (Atta) and chocolate not only makes it a healthier option but adds a delicious twist to the classic recipe.
What is Nankhatai?
Nankhatai is a delightful and traditional Indian shortbread cookie that has a crumbly, melt-in-mouth texture and has been a favorite treat for generations. Traditionally made with refined flour and ghee, these cookies have a rich heritage rooted in the kitchens of the Indian subcontinent
Perfect with a cup of chai, they are a cherished treat, especially during festive seasons like Diwali and Eid. I already have the classic Nankhatai recipe on my blog which uses whole wheat flour or atta, but can be made with plain or all-purpose flour too.
Whole Wheat Chocolate Nankhatai
I have used my original recipe of Whole Wheat Nankhatai (Indian Eggless Cookie), but here with the addition of cocoa powder in it.
These whole wheat chocolate nankhatai have that light flaky, tender, crumbly, and melt-in-mouth texture while adding a touch of indulgence through the cocoa. Kids love this version of nankhatai as it has chocolate in it and so do adults alike.
Not only are they a healthier alternative, but they also bring a rich, chocolatey flavor that everyone will love.
Ingredients used in Whole Wheat Chocolate Nankhatai
To make it, you’ll need whole wheat flour, semolina, powdered sugar, cocoa powder, ghee (clarified butter), and a pinch of baking powder.
- Whole Wheat Flour: This the base and the main ingredient of the recipe. Whole wheat flour can be replaced with all-purpose or plain flour.
- Semolina (Suji): Enhances the crunchiness of the cookies.
- Gram Flour – For added taste as well as the crunch.
- Ghee or Butter: These give the biscuits their rich, melt-in-the-mouth quality.
- Sugar: For sweetness. I use Demerara or Light brown sugar, one can replace it with granulated sugar too.
- Cardamom (Elaichi): Provides a distinctive, fragrant aroma.
- Cocoa powder: For that chocolatey taste
- Almonds: For Garnish. One can garnish with chocolate chips or any other nuts too.
Recipe process of Whole Wheat Chocolate Nankhatai
I like to keep my recipe simple as much as possible. Typically in the nankhatai mixture, we cream the butter and ghee first. But I add everything together, mix, and make a dough. So basically it a one-bowl mix-and-go recipe. We create a smooth dough and then shape it into small discs. I refrigerate the disc for at least 30 minutes. This adds to the crumbly texture. These are then baked and you have the most delicious Nankhatai, with a modern chocolaty twist to it.
Shelf life of Whole Wheat Chocolate Nankhatai
This Nankhatai stays good for at least a month if stored in an air-tight container away from moisture.
Whole Wheat Chocolate Nankhatai
Ingredients
- 1 Cup Whole Wheat Flour – can be repalced with All purpose Flour/Plain Flour/Maida
- 1/2 Cup Semolina
- 1/4 Cup Gram Flour
- 3/4-1 Cup Ghee (Clarified Butter) -Room Temperature (Semi solid Type)
- 3/4 Cup Demerara Sugar Light Brown Sugar, one can use white sugar too
- 2 Tablespoon Cocoa Powder
- 1 teaspoon Cardamom (Elaichi) coarsely grounded
- 8 Almond Sliced in between for Garnish
Instructions
Prepare the baking tray
- Line a baking sheet with parchment paper or lightly grease it with butter.
Mix Dry Ingredients
- In a large mixing bowl, sift together the whole wheat flour, semolina, gram flour, cocoa powder, Sugar, and cardamom powder.1 Cup Whole Wheat Flour, 1/2 Cup Semolina, 3/4-1 Cup Ghee (Clarified Butter), 3/4 Cup Demerara Sugar, 2 Tablespoon Cocoa Powder, 1 teaspoon Cardamom, 1/4 Cup Gram Flour
- Add ghee
- Slowly add ghee and rub it into the flour. Make a soft yet firm dough.
Shape the Cookies
- Divide the dough into equal portions and roll them into small balls. Flatten each ball slightly and place them on the prepared baking sheet, leaving space between each cookie. Either give them a cross-cut or use a fork to decorate the top, if desired.
- Press a few chopped nuts or chocolate chips into the center of each cookie, if desired.8 Almond
Refrigerate
- Refrigerate the cookies for at least 15 minutes. One can refrigerate the dough and shape the cookies later too.
Preheat the Oven
- Preheat your oven to 356°F (180°C). Line a baking sheet with parchment paper or lightly grease it with butter.
Bake
- Bake in the preheated oven for 15-18 minutes or until the edges are firm to the touch but still soft. The cookies will continue to firm up as they cool.
Cool and Serve
- Remove the nankhatai from the oven and allow them to cool on the baking sheet for 5-10 minutes or until cool to the touch. This is an essential step as it continues to cook during that time. and also if you pick the nankhatais at this time it tends to break.
Storage
- Once cooled completely, store them in an air-tight container.
Notes
- Any size cup can be used, but use the same cup for all the flours then.
- Cooling the dough before baking is recommended to get the crispy texture as well as the nankhatai to not spread much
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