Preheat the oven to 350 F

In a bowl whisk the ghee and sugar until it's combined, looks smooth and fluffy.

To the bowl now sift all the dry ingredients (flour, semolina, salt, cardamoms and baking powder)

Fold the mixture until it's looks crumbly. Then using your hand bring it togther without kneading.

To shape the cookie, rub little ghee in your hand and take about 30 g amount of the mixture. Make a rough ball by squeezeing with your hand and then gently roll it to form a ball without any cracks. (WATCH THE VIDEO)

Place the ball in a cookie sheet lined with parchment paper or baking silmat

Shape rest of the cookie balls and place them keeping 1 inch gap between each other. Using your finger make an indent in the center of the cookie to place little pistachios.

Score an X gently at the center. This helps to release the air when it bakes instead of cracking the cookie from all around.

Place little chopped pistacios in all the cookies.

Bake in the middle rack for 16 minutes.

When you take out after 16 minutes, it will feel soft, do not bake more. Leave it on the hot cookie sheet for 5 minutes.

Then trasfer it to a cookie wire rack for it to cool completely before you store the Nankhatais.