Use good quality ghee: The flavor of the ghee will have a big impact on the taste of the nankhatai. Use high-quality ghee for the best results.
Make sure the ghee is at room temperature: It's important that the ghee is not too cold or too warm. If the ghee is too cold, it will be difficult to mix with the other ingredients. If it's too warm, the dough will be too soft.
Mix the ingredients well: Make sure to mix the ingredients thoroughly until the dough comes together. This will ensure that the nankhatai have a consistent texture.
Don't overwork the dough: Overworking the dough can lead to tough cookies. Mix the ingredients until they come together, and then stop.