How to make nankhatai:

• Firstly, take a bowl, add dry ingredients maida, besan, sooji, salt, and cardamom powder and mix well. Keep aside.
• Secondly, take another bowl, add powdered sugar and ghee and stir properly.
• Further, add the mixture of dry ingredients into the ghee sugar mixture.
• After that, knead into a smooth dough. This nankhatai dough should be smooth enough to be rolled into cookies.
• Now, pinch a small to medium-sized dough ball from that dough mixture and roll it into a round shape with your hands.
• Further, flatten the dough ball into a cookie shape and place them on the tray.
• Repeat the process until the entire dough is utilized.
• Keep them aside for 10-12 minutes.
• Further, cut and place the butter paper on top of the baking tray.
• Now, carefully place each nankhatai cookie or biscuit on butter paper.
• Additionally, top each of them with chopped pistachios and almonds.
• Finally, bake them in a preheated Oven / OTG for approx.18-20 mins at 180 degrees c.
• You can also bake in convection mode in a microwave for 15 mins at 160 degrees.
• IMP: Baking time may differ based on your model of Oven / OTG or microwave.
• Keep a check and continue baking until the nankhatai or eggless Indian cookies are cooked through and turn golden brown in color.
• Further, take out the tray from the oven and let the nankhatai cool down completely. nan khatai is now ready.
• Finally, serve these delicious and mouth-watering nankhatai or eggless Indian cookies to your dear ones with steaming hot tea and coffee.
• You can store the remaining in an airtight container for up to one month.