sindhu • Jul 5, 2012

wow simply superb........

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mahalakshmi • May 31, 2012

this recipe is very good, can u please tell the replacement for egg, instead of egg what can we put in cookies

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Ramesh • Mar 2, 2011

This recipe was prepared ditto but turned out to be severely off taste. Honey flavour had totally disappeared. The non-zero and actually, nearly a cup-full quantity of milk required for shaping the cookies into fairly non-brittle buscuits made the cookies very hard on baking. Also, perhaps, the flour-peanut combination used as the basic cookie ingredients was the cause of the resulting aweful taste. If peanut is meant to define the special taste of the preparation, then perhaps, gram flour would do better, as it has its own flavour, which is known to be compatible with peanut flavour in many preparations, sweet or hot, whereas all-purpose-flour is practically tasteless. Between the fluids needed for binding the dumplings, namely Dalda and Milk(oil and water), the former may be increased to 250 gms and the latter reduced to 50 gms or less as required. Egg, a proteinaceous binder, is (unlike as in cakes,) seldom used in cookies, which need to be stored much longer in jars, in room environment and hence, Milk, another (and so called Vegetarian binder), which is also proteinaceous, should suffice. The suggested proportion of oil-water combination, would give the desired, usual crispness to the cookies, which I am going to try.

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Preeti • Dec 17, 2009

Please specify quantities fo ingredients

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