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–+ servings
Few Whole Wheat Chocolate Nankhatai arrranged on a white sheet. In the front is one half of nankhatai showing the texture of inside.

Whole Wheat Chocolate Nankhatai

Bake these whole wheat chocolate Nankhatai cookies for a guilt-free treat. Perfectly sweet, buttery, and melt-in-your-mouth delicious!
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 15 minutes
Total Time: 45 minutes
Servings: 24 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