Firstly, in a large bowl take ½ cup ghee and ¾ cup powdered sugar.

Beat using a beater or use a whisk and whisk until the butter and sugar is well combined.

Beat for at least 3 minutes or until the ghee turns whiteish.

Now place a sieve and add 1 cup maida, ½ cup besan, 2 tbsp rava, ½ tsp baking powder, pinch baking soda, ½ tsp cardamom powder, and pinch salt.

Sieve all the ingredients making sure there are no lumps in flour.

Now using a spatula, gently mix the flour and ghee mixture.

Lightly crumble with fingers and get the mixture into dough.

Do not knead the dough, just press and make a soft dough. If you feel the dough is dry, add some ghee or butter. But do not add milk or water as it makes cookies dense.

Now make ball-sized cookies and place some cashews over them.

Refrigerate for at least 10 minutes. this helps cookies to retain their shape while baking.

Now bake the cookies in an idli cooker, by adding salt at the bottom of the idli steamer.

Cook on a medium flame for 15 to 20 minutes or until the top of the cookies gets some cracks.

You can alternatively bake in the oven at 170 degrees celsius for 15 minutes. Cool the cookies completely before taking out the plate.

Finally, enjoy the crunchy Nankhatai Recipe with a cup of coffee.