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Chocolate Thumbprint Nankhatai

Chocolate Thumbprint Nankhatai

  • Author: Vasanti
  • Yield: 9 cookies 1x


Easy to bake chocolate flavored eggless cookies, blending the Swedish Thumbprint cookies and the Indian Nankhatai biscuits.


Units Scale

Cookie Dough

  • 1/2 cup all purpose flour (see Variations)
  • 1/4 cup chickpea flour (besan)
  • 1 tbsp semolina (soorji/rava)
  • 2 tbsp ultrafine sugar (baker’s or caster sugar) (see FAQs & Notes)
  • 1/4 tsp salt
  • 1/4 tsp ground cardamom
  • 1/2 cup Chocolate Ghee, divided (see FAQs & Notes + Variations)


  • 2 tbsp raw pistachios, crushed or chopped
  • 1 tbsp dried rose petals, crushed (optional)


See step-by-step photos below.

  • Preheat the oven to 300 °F (150 °C).
  • Place all the ingredients for the Cookie Dough, except the Chocolate Ghee in a medium mixing bowl. Whisk together until well mixed. 
  • Add half the amount of Chocolate Ghee, ¼ cup to the dry mixture in the bowl. Using a spatula, incorporate the Chocolate Ghee into the dry mixture, as much as possible.
  • Add the remaining ¼ cup of Chocolate Ghee. Using the spatula, break the large lunp into smaller pieces. 
  • Using your hand, knead the ingredients together until it forms a soft dough.
  • Let the dough rest for 15-30 minutes.
  • Divide it into 9 equal parts.
  • Roll each piece between your palms to form round balls.
  • Flatten the dough ball slightly with both your thumbs into a disc, while making an indentation in the center.
  • Place the shaped cookie dough onto a parchment paper lined baking sheet and press the toppings into the indentation.
  • Bake in the preheated oven for 15-18 minutes.
  • Take them out of the oven and let them cool on the baking sheet for 5-10 minutes.
  • Serve immediately (see FAQs & Notes for storage instructions).

Keywords: Baking Recipes, Chocolate Desserts