Antara Basu
4 mins
Feb 4, 2026
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हिं
Easy Cocoa Marble Nankhatai To Try Recipe
Author :Antara Basu
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Antara Basu
The Cocoa Marble Nankhatai is a balanced cookie with a unique flavor and taste. They are made with a traditional ghee-based recipe and modern cocoa swirls. They are air-fried to perfection and flavored with cardamom, giving them a modern chocolate twist on a classic Indian bakery favorite. The edges are crisp, and the inside is soft.
Difficulty:medium
Serves:6
Time:45 mins
Contains egg: No
Nankhatai is a type of Indian shortbread that was made during the colonial period, mostly in Western India. Local bakers used European biscuit-making methods with local ingredients to make it. Nankhatai is different from most Western cookies because it doesn't have eggs and gets its richness as well as structure from ghee. Refined flour, gram flour, and semolina make a unique crumb that is soft and bound after it sets down. It is still a popular item in Indian bakeries and holiday assortments......Read More
Ingredients
6
Servings
For the Recipe
- 2 tbsp of Cadbury cocoa powder
- 1cup maida
- ½ cup powdered sugar
- ¼ cup melted ghee
- 2tbsp besan
- 1 tbsp suji
- ¼ tsp cardamom powder
Directions
Step 1
In a large bowl, whisk the ghee and powdered sugar together until the mixture is pale, light, and fluffy. This usually takes about 5 minutes of vigorous whisking
Step 2
Sift the flour, besan, and suji together into the ghee bowl.
Step 3
Add cardamom powder & gently mix it.
Step 4
Do not knead it like bread! Just press them together. If it's too crumbly, add a teaspoon of milk.
Step 5
Divide the dough into two equal portions. Leave one portion plain. Add the cocoa powder to the second portion and mix until uniform.
Step 6
Take a small pinch of the plain dough and a small pinch of the cocoa dough.
Step 7
Press them together gently and roll into a ball between your palms.
Step 8
Preheat your air fryer to 170°C (340°F). Place the balls on a parchment-lined tray, leaving space between them. Bake for 12–15 minutes.
Step 9
Let it cool for some time & enjoy.
Tips:
Nankhatais are very soft when they first come out of the oven. Let them cool completely on the tray for at least 15 minutes to firm up.
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