Sunflower Seeds and Oats Chocolate Nankhatai

recipe development is something that i did not think i could do. and i am not going to be modest i have loved experimenting, failing and then getting it right. when i saw priyanka chopras latest interview i could connect to some of the things she said. i remember having low self esteem and being scared from within after being judged and thinking low of myself at a certain point in my life. nankhatai is a quintessential Indian biscuit which has gained so much fame in the past few years.

there are days when i spend reading on motherhood and how one should react when your toddler goes nuts and drives you nuts. and then after you’ve disciplined your child and not got her , her favorite lollipop , while grocery shopping,you want to make up for it.

this recipe is just exactly that. i made these for inara , hoping she would like these. and like she did.

  • Sunflower seeds are very nutty and the texture is similar to cashew. you could replace these on your
  • Powdered oats-1/4 cup
  • Powdered Sunflower Seeds-1/4 cup
  • Whole Wheat Flour-1/4 cup
  • Ghee-4 tbsp
  • cocoa powder-3 tbsp
  • powdered sugar-1/2 cup
  • baking powder- 1 tsp
  • Milk- Enough to make a dough
  1. in a mixie jar powder the sunflower seeds and oats. separately
  2. in a large bowl mix everything except milk.
  3. incorporate well and add milk to make a soft dough.
  4. line a baking tray and make small lemon sized balls.
  5. place at a distance and press with a fork to flatten
  6. top each cookie with sunflower seeds.
  7. bake at 120 egress for 20 minutes
  8. let cool completely and savor.


  • while you powder the seeds make sure you dont  over blend.
  • roasting oats is not required
  • you can replace wheat flour with all purpose flour if you want a better texture
  • these will last at room temperature for 4 days in an airtight jar


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