Nankhatais are basically shortbread biscuits flavoured with cardamom originating from the Indian subcontinent and very popular in India and Pakistan.
The word Nankhatai is derived from Persian word "Naan" meaning bread and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called "Kulcha-e-Khataye." (Info- Wikipedia)
Nankhatais are very popular in Sindhi homes too. We usually make them during Sataen / Satam festival in the month of Shravan along with many other goodies.
Maida ............. 1 cup
Icing sugar ..... 1/2 cup (if you like it too sweet add 1 tbsp more)
Desi ghee ....... 1/2 cup
Cardamom powder ... 1/4 tsp
Baking soda ...... 1 pinch
Salt .............. 1 pinch (optional - it actually balances the taste of all the sweet dishes)
Pistachios ..... 1 tbsp (sliced)
Collect all the ingredients and bring to room temperature.
In a bowl mix together Desi ghee and icing sugar.
Keep whisking until they are well blended.
Now tip in the cardamom powder, salt and baking soda.
Spoon in the maida little by little and keep whisking until all the maida is used up.
Knead the mixture lightly with your hands.
Take a small portion and make a round ball. Flatten it. Put the sliced pistachios on it and press lightly. Make all the nankhatais and place them on a greased baking tray.
Bake them in a pre-heated oven at 200 C for 18 to 20 minutes.
Remove the tray from the oven and allow the nankhatais to cool well. Store them in an air tight container.