Home Recipes Chocolate Almonds Nankhatai – by Anu Kamra

Chocolate Almonds Nankhatai – by Anu Kamra



  1. Wheat Flour – l/2 cup 
  2. Chickpea flour – ¹½ cup
  3. Semolina – 2 tbsp 
  4. Powdered Sugar – ½ cup
  5. Cocoa powder – 1 tbsp 
  6. Dark chocolate melted – 2 tbsp 
  7. Ghee – less than ½ cup
  8. Full cream milk – 1/4 cup 
  9. Baking powder – 1 Tsp
  10. Almonds Flakes – 1 tbsp
  11. Choco chips to garnish 


For the dough

  1. Take wheat flour ½ cup, ½ cup chickpea flour, 2 tbsp of semolina, 1 tbsp of baking powder, 1 tbsp of cocoa powder.
  2. Mix them to dissolve lumps
  3. Add powdered sugar, ghee and mix them properly.
  4. Add melted dark chocolate, 2 tbsp of milk for the dough, 2 tbsp of almonds flakes and mix them properly.
  5. Preheat 300-400 grams of salt in the cooker for the baking process for 7-8 minutes on the high flame.
  6. Grease the plate with ghee and roll a dough lump to give it the shape of nan khatai.
  7. Place them on the distance and garnish with the almonds flakes and choco chips.
  8. After 10 minutes, place a stand on the pressure cooker and put the plate over it.
  9. Close the lid of pressure cooker without the whistle and turn the flame to medium-high.
  10. Bake them for the 12 minutes.
  11. Check the cookies after 12 minutes and remove the plate from the cooker.
  12. Keep them aside to cool down. Remove them from the plate once it cools down.

Store it in an airtight container and consume for 1-2 months…

Enjoy with tea 

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