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188 Comments

  1. It didn’t turn out the way it’s shown on pics ..it gone flat after keeping in oven just like flat cookies.
    Don’t know where did I made mistake.

    Thanks

    1. Did you use the correct measuring cups as mentioned in the recipe. Looks like the ghee has become too much. Sometimes due to the quality and consistency of ghee this may happen.

  2. Hiii mam my nankhatai is too hard like a biscuits instead of soft I bake for 25min even though its hard pls guide mam5 stars

    1. meenu, looks like they have got baked too much or they the moisture content is less in them or the dough has got kneaded. if the dough is kneaded, the nankhatai will become hard. wait for some hours. the texture will change and the hardness will reduce a bit. hope this helps.

  3. Hi dassana, The nankhtais turned out nice, but if we don’t want to add besan and suji, can we increase the same amount in maida as that of besan and suji combined ? All your recipes are explained in a very detailed way. Keep up the good work ????????Thanks4 stars

  4. The cookies smelled great in the beginning, but the baking time is off. I did 18-minutes at 350degrees and that was just way too much; they were close to burned. I normally do my other cookies for about 12-15 minutes and will be remaking these with shortened bake time. I also recommend refrigerating the dough for about 30-minutes before baking. It helps solidify the fat and will prevent them from spreading so much when you bake them (as seems to be the problem for some folks).

    1. tanu, timing varies from oven to oven. hence i always mention in my baking posts to keep a check while baking. some ovens bake faster and some take more time. the dough can be refrigerated. i have not mentioned nor do i refrigerate as traditionally for making nankhatais, dough is not refrigerated. but for people living in hot and humid climate zones, this is a good suggestion. thanks for sharing.

  5. Dear Dassana,
    The Nankhatais were excellent!!Thanks for emphasizing on the cream like consistency of the ghee. That was key I think. Have a Merry Christmas!!
    Love,
    Dalia5 stars

  6. Hi,
    I tried your receipe today followed by each and every step exactly with accurate measurement…but my nankhatai flattened and became biscuit shaped…pls help…

    1. jyoti, try not to make the size thin. depending on the quality of ghee or butter used, the nankhatais can flatten. even if they are made thin they will flatten. so you can just roll them like pedas and keep. when baking they will spread and flatten. hope this helps.

  7. hi dear
    all went well n great
    but
    why did my nankhatai flatten more than it should have and also why its breaking up after removing from the baking tray
    please advice5 stars

    1. vedika, looks like the nankhatai has become too crumbly. did you make them thin. if yes then they will flatten more and become crumbly. the crumbliness also could be due to the quality of butter used.

  8. Excellent ! Kid and Husband just love it. Going to make second batch. Can I double the amount you mentioned in the recipe?5 stars

    1. thanks shabistan for the feedback and glad to know that your family liked the nankhatais. of course you can double the amount. in case the mixture does not bind, then some more milk can be added.

  9. hi dassana i hve made these cookies in pressure cooker and they are turn out super yummy and delicious..thankuu5 stars