It is a delightful sweet snack with a cup of tea or coffee!

Ingredients:

• 1 cup besan (chickpea flour)

• 1 cup all-purpose flour gluten free maida

• 1 cup powdered sugar

• 1 cup ghee (clarified butter)

• 1/4 teaspoon cardamom powder

• 2 tablespoons chopped pistachios or almonds (optional)

•A pinch of salt

Instructions:

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, combine the besan, all-purpose flour, powdered sugar, and a pinch of salt. Mix well.

3. Melt the ghee and let it cool slightly. Add the melted ghee to the flour mixture.

4. Mix the ingredients together to form a dough. It should come together easily and be slightly crumbly.

5. Add the cardamom powder and chopped pistachios or almonds to the dough. Mix well to evenly distribute the flavours.

6. Take a small portion of the dough and shape it into a round ball or flatten it slightly. Repeat with the remaining dough.

7. Place the shaped nankhatai on the prepared baking sheet, leaving some space between each piece.

8. Bake in the preheated oven for about 15-20 minutes or until the nankhatai turn golden brown around the edges. The centre may still be slightly soft, but it will firm up as it cools.

9. Remove the baking sheet from the oven and let the nankhatai cool completely on a wire rack.

10. Once cooled, store the nankhatai in an airtight container. They will stay fresh for about a week.

Note: This recipe yields approximately 20-24 nankhatai, depending on the size of the portions. Adjust the quantities accordingly if you need more or fewer nankhatai.