Ingredients:

Yields 24 cookies

• 115g ghee (1/2 cup + 1 tsp)
• 2 cardamom pods, seeds freshly ground
• A pinch of nutmeg, freshly grated
• A pinch of saffron (optional)
• 80 g powdered sugar
• (1/2 cup + 2 tbsp)
• 130g all-purpose flour
• (1 cup + 1 tsp)
• 60g gram flour (besan)
• (1/2 cup, packed)
• 30g fine semolina (bareek rava) (3 tbsp)
• ½tsp salt
• ½tsp baking powder
• Almonds or cashews, to decorate.

Process:

1. Preheat oven to 175°C. Line baking trays with parchment paper.
2. Add ghee in a large mixing bowl. Add in ground cardamom, nutmeg and saffron. (Gently crush saffron strands between your fingers.)
3. Sift in powdered sugar and whisk to combine till the mixture is light and fluffy. After this, exchange whisk with a spatula.
4. In another bowl, mix together all the remaining dry ingredients.
5. Sift dry ingredients into the ghee-sugar mixture. Fold in to combine. The dough will have a crumb-like texture.
6. My preferred method is to use a kitchen scale to measure out 17-18g balls and shaping them.
7. 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. 
8. 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.
9. Bake at 175°C for 13 to 15 minutes, until nankhatai are lightly golden brown on top. 
10. Cool completely in baking trays and then serve. Store remaining cookies in an airtight container for up to two weeks.