Chocolate Coconut Nankhatai

• Difficulty: Easy
• Category: Snacks
• Cuisine: Sweet

Ingredients

For the Nankhatai:

• 1/2 cup Dark Chocolate (Grated)
• 1/4 cup Dessicated Coconut
• 1 cup All Purpose Flour
• 1 cup Powdered Sugar
• 1/2 cup Ghee
• 1/4 tsp Baking Powder
• 1 pinch Salt

Other Ingredients Used in Making the Dish:

• 1 qt Baking Tray
• 1 qt Butter Paper
• 1 qt Oven
• 1 qt Mixing Bowl

Instructions

1. In a bowl, sieve together all-purpose flour (maida), baking powder. Add salt and mix till well combined.
2. Using an electric whisker or hand whisker, mix ghee with powdered sugar until it gets fluffy and light and white.
3. Now add desiccated coconut to it and mix well.
4. Add the grated dark chocolate to it.
5. Add the flour mixture (the dry ingredients) to it and mix it well. Make a soft dough using soft hands.
6. Mix till it forms a soft and smooth dough. The dough will be a little sticky.
7. Cling wrap the dough and refrigerate for about 30 minutes.
8. After 30 minutes, take the dough out from the refrigerator and make equal small size balls.
9. Flatten each ball slightly with your hands. You can make a criss-cross design on top with a knife.
10. 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.
11. 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.
12. Please note that every oven has different settings, time can vary a bit, so keep an eye on the cookies when baking them.
13. Remove the chocolate coconut cookies from the oven and let them cool completely.
14. Store them in an air-tight container and enjoy with tea or coffee or as such.