Quarantine made me do this. The lockdown made me do this. Luckily, I had all the ingredients from the best brownie recipe I'd made last time. Followed by which I made another batch of cookies that were for the health freaks out there, the eggless whole wheat choco chip cookies with ghee and jaggery! This time, the eggless chocolate nankhatai was what my mom was after me since years now. My parents wanted the basic nankhatai, but me being me, I added some cocoa powder to it!
If you're a frequent baker, I'm sure you'll have these ingredients at home, irrespective of the lockdown. Because the eggless chocolate nankhatai recipe requires no baking powder, no baking soda. Just the cocoa powder is enough. You can also add powdered elaichi (cardamom) to Indianize the nankhatai. I liked mine without any Indian spices.
Preparation time: 15 minutes
Baking time: 10 minutes
Makes: 8
INGREDIENTS for EGGLESS CHOCOLATE NANKHATAI
3/4 cup all purpose flour (maida)
1/4 cup cocoa powder
1/2 cup melted ghee
1/2 cup powdered sugar
1/2 tsp vanilla essence (optional)
1 tsp coffee (optional)
HOW TO MAKE EGGLESS CHOCOLATE NANKHATAI
1. In a mixing bowl, take powdered sugar, melted ghee.
Mix/whisk using a manual whisk or a spoon.
2. Sieve all purpose flour (maida) and cocoa powder.
Add it to the mixing bowl.
3. Add vanilla essence and coffee.
Mix/whisk. The consistency of the dough should be such that you can make balls out of it. In case you feel the dough is soft, add more maida.
4. Keep the microwave oven on preheating at 180 degrees.
5. Grease the baking tray with ghee.
6. Make small balls and place them on the baking tray.
Flatten them and add desired toppings or leave as is.
7. Place a grill stand and keep the baking tray on it.
8. Bake the eggless chocolate nankhatai at 180 degrees for 20-25 minutes.
9. After the beep, check with a fork whether they're baked (they shall appear solid).
10. Wait until they cool down. And then enjoy with tea, coffee or plain milk!
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