Preheat your oven to 175°C. Line baking trays with baking parchment.

Place ghee in a large mixing bowl. Add in ground cardamom, grated nutmeg and saffron. (Gently crush saffron strands between your fingers.)

Sift in measured powdered sugar and whisk to combine till the mixture is light and fluffy. Exchange whisk with a spatula.

In another bowl, mix together all the remaining dry ingredients.

Sift dry ingredients into the ghee-sugar mixture. Fold in to combine. The dough will have a crumb-like texture.

My preferred method is to use a kitchen scale to measure out 17-18 g balls and shaping them.

Alternatively: Using your hands, compress the dough to form a flat disk. Divide it into quarters using a knife or bench scraper. Form 6 equal balls from each quarter. 

Working one ball at a time, roll it tightly between your palms so that there are no cracks, flatten it a little and press an almond or cashew in the centre. Place shaped nankhatai an inch apart on lined baking trays.

Bake at 175°C for 13 to 15 minutes, until nankhatai are lightly golden brown on top. 

Cool completely in baking trays and serve. Store remaining cookies in an airtight container for up to two weeks.