The Nankhatai or the Indian version of the Shortbread cookies are khasta (flaky) and crunchy from outside and super soft and melt-in-mouth from the center. 
Preparation Time: 15 minutes 

Chilling Time: 30 minutes 

Cooking Time: 15-20 minutes 

Makes: 25-27 Naankhatais 

1 cup- 250 ml
All purpose flour/ Maida- 2 cups 
Gram flour/ Besan- 1 cup
Semolina/ Sooji- 1/2 cup 
Sugar- 1.5 cups
Clarified butter/ Ghee- 1 cup
Green cardamom powder- 1/2 teaspoon 
Nutmeg powder- 1/2 teaspoon 
Baking powder- 1 teaspoon
To Garnish- 
Cardamom powder- 1 teaspoon 
Crushed Pistachios- 2 teaspoon 
Put sugar and ghee in a big mixing bowl and whisk well. You can use stand mixer too.
Whisk till the ghee and sugar are fully incorporated and becomes creamy in texture.
In another bowl add refined flour, gram flour, semolina, cardamom powder, baking powder and nutmeg powder.
Add this flour mixture into the ghee mixture little by little.
Knead to smooth dough. 
It should be smooth enough to be rolled into cookies.
Line a baking tray with parchment paper.
Now, pinch small lemon sized dough ball from the mixture and roll it in a round shape.
Flatten the dough ball into a cookie shape and place them on the tray.
Repeat the process until the entire mixture is utilized.
Make two small slits with the help of a knife in the shape of criss cross ‘+’ on the cookies.
Sprinkle some Cardamom powder and crushed pistachios on the cookies.
Keep the prepared cookie trays in the fridge for about 30 minutes. 
Meanwhile, preheat the oven at 180degree centigrade.
After that, keep the tray with chilled cookies inside the oven and set the oven to 180 degree centigrade for 15 minutes first. Check and continue baking until the cookies are cooked through and turn golden brown in color.
Take out the tray form oven and let the cookies cool down completely.
Nan khatais are now ready.
Serve these delicious and mouth-watering nankhatai to your dear ones with steaming hot tea and coffee.