Chocolate nankhatai /cookies

CHOCOLATE NANKHATAI /COOKIES

INGREDIENTS

• Maida – 1 cup
• Cornflour – 1 tbsp
• Unsweetened cocoa pwdr – 2 or 3 tsp
• Sugar – either ½ cup  or as per taste
• Melted Ghee – ½ cup
• Vanilla essence – 3 or 4 drops [not more than that ]
• Baking pwdr – 1/4 tsp [optional ]

PREPARATION

1. Preheat the oven at 180*.
2. Grease and dust the baking tray.

METHOD

Take sugar in a mixer jar and grind into fine pwdr .

Now add ghee and again blend till creamy.

Add maida + cornflour + baking soda + vanilla essence and blend again .

Remove the mixture in a mixing plate and start kneading .

Add the cocoa pwdr and mix well .

Knead it into a smooth dough .

*** The dough should be soft and smooth. [When you try to roll it into a ball ,you should get a perfect smooth ball without any cracks]

Once the dough is ready divide it into equal small lemon size portion .

Roll each portion into small smooth balls , slightly press it from top .

Place them on the baking tray by leaving space between them.

Bake it in preheated oven at 180 * for 20 – 22 minutes.

Check after 15 minutes ,so that it doesn’t brown.

***If it slides easily without sticking at the bottom of the tray it means its done.

Allow it to cool for 10 minutes.

Store it in a airtight container.

NOTES

1. You can take a combo of wheat flour + besan + maida.
2. You can also give a variation by adding dessicated coconut or dry fruits  while kneading.
3. Quantity of ghee depends on the quality of the flour.
4. While adding ghee be careful, add little by little [gradually]
5. Instead of ghee you can use oil or butter.
6. Before baking you can place it in the fridge for minimum half an hour or more and then bake it.
7. You can use a knife and make a criss cross on the top before baking it.
8. You can also top it with choco chips .

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