Yields:
12 Servings
Difficulty: Easy
Prep Time: 1 Hr
Cook Time:
20 Mins
Total Time:
1 Hr 20 Mins
Ingredients
Adjust Servings
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For the Nankhatai:
- Other Ingredients Used in Making the Dish:
Instructions
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In a bowl, sieve together all-purpose flour (maida), baking powder. Add salt and mix till well combined.
- Using an electric whisker or hand whisker, mix ghee with powdered sugar until it gets fluffy and light and white.
- Now add desiccated coconut to it and mix well.
- Add the grated dark chocolate to it.
- Add the flour mixture (the dry ingredients) to it and mix it well. Make a soft dough using soft hands.
- Mix till it forms a soft and smooth dough. The dough will be a little sticky.
- Cling wrap the dough and refrigerate for about 30 minutes.
- After 30 minutes, take the dough out from the refrigerator and make equal small size balls.
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Flatten each ball slightly with your hands. You can make a criss-cross design on top with a knife.
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Place the baking tray lined with the cookies back in the refrigerator again for about 20 minutes. Preheat the oven to 180° Celsius for 10 minutes.
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After 20 minutes, take out the baking tray from the refrigerator and bake at 180° Celsius for 16-18 minutes or till the cookies start turning dark brown.
- Please note that every oven has different settings, time can vary a bit, so keep an eye on the cookies when baking them.
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Remove the chocolate coconut cookies from the oven and let them cool completely.
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Store them in an air-tight container and enjoy with tea or coffee or as such.
