For Chocho Balls:Mix the butter, vanilla and sugar together until creamy.Add cocoa powder and milk. Mix well again without any lumps
In a small mixie jarcoarsely powder the biscuits.Add to the butter,sugar,cocoa mixture and stir wellMix until the biscuit pieces blend into the cocoa mixture
You should be able to shape them into small balls now. If not, add more biscuit powder.Shape into balls and coat with sprinkles.Refrigerate until ready to serve
Nankhatai :Combine all-purpose flour, salt, wheat flour, semolina,besan, cardmom powder, and powdered sugar in a large mixing bowl.Mix until all the ingredients are well blended.
Add ghee with your fingers, work the ghee into the flour mix.Mix until the mixture becomes crumbly.Add melted ghee to this flour mix and mix until it forms a soft, pliable dough.
Take some dough in your hand, roll it between your hands to finish rounding it like a ball.Flatten the ball slightly in the palm of your hand and use your fingertips to smooth out the edges of your nankhatai.Place them on a baking tray
Sprinkle caradamom powder.Preheat the oven to 350°F.Bake the nankhatai in a preheated oven for 14-16 minutes.Once the cooking time is done, remove the nankhatai from the oven and let them cool.Dip each one nankhatai in Melted dark chocolate and keep aside .
Kaju katli: Take cashew and blend to a fine powder. Sieve the cashew powder and keep aside.
In a kadai take sugar and water.Stir well and dissolve sugar. boil for 5 minutes or until 1 string consistency is attained.Add in powdered cashew and mix well.Stir continuously until the mixture is well combined and smooth paste is formed.
Continue to cook until the mixture turns smooth paste and starts to separate pan slightly.Transfer the mixture on to the butter paper. make sure to grease the butter paper with ghee.
Place the cashew dough between butter paper and roll using a rolling pin.Apply silver leaf .Now cut into diamond shape or shape of your choice.
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