Preheat the oven to 170 degrees C for 10 minutes.

Make a coarse powder of Pistachios or finely chop those.

Take all-purpose flour, Whole Wheat Flour, Gram Flour, and Semolina in a bowl and mix all the flour properly with your fingers or a spoon.

Sieve the Flour mixture using a sieve.

Add Green Cardamom Powder, Baking Powder, and Salt to the Flour mixture and mix again.

Now mix Powdered Sugar with the Flour mixture.

Take Ghee at room temperature and start adding the Flour mixture in two batches.

After adding half of the Ghee knead the dough and if required add some more Ghee.

Don’t knead much.

Add a little Milk if you are not able to make the dough using only Ghee.

Now divide the dough into 15-18 equal-sized balls.

Take a baking tray and place a piece of baking paper or butter paper on it.

Place the balls prepared from the dough on the baking tray and decorate those using a cookie cutter or a knife or fork as shown in the picture.

Sprinkle finely chopped Pistachios over the cookies.

Bake Nankhatai at 180 degrees C for around 15-20 minutes till the cookies turn golden in colour.

Don’t overbake and check after completion of 15 minutes given not all the ovens are the same.

Take the baking tray out of the oven and let the cookies cool completely.

Store Nankhatai in airtight containers. Nankhatai can be stored for 7-10 days.