Chapter I
The Recipe
- Maida, besan, cocoa, baking powder, and soda are sifted together for an even, dark crumb.
- Ghee is creamed with powdered sugar until light and pale.
- Dry mix is folded in to a soft dough; dark-chocolate chips are folded through by hand.
- Dough is rolled into small balls and pressed lightly so the tops crack as they bake.
- Baked at a moderate temperature until the bases set and the tops crack characteristically.
- Cooled fully on racks before packing into 250g pouches.
Chapter II
Provenance
- Refined wheat flour (maida)
- Besan (gram flour)
- Ghee
- Sugar, powdered
- Cocoa powder
- Baking powder, baking soda
- Dark-chocolate chips folded through
Chapter III
Why it tastes familiar
- Real cocoa and dark-chocolate chips, not compound coating
- Besan brings a quieter, slower-burn carbohydrate than pure maida
- No palm-oil shortening, no artificial flavour
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Cocoa and chocolate are portioned in dedicated bowls so the crumb stays clean. Bowls and trays are sanitised between batches; finished nankhatai is handled with gloves.