Nan Khatai

Ingredients
Ghee 1/3 cup
Flour 1 cup
Sugar 1/2 cup
Cardamom powder 1 tsp
Salt a pinch
Baking Powder 1/2 tsp
Egg 1
Pistachios or almonds as required



1-In a mixer, place sugar along with elachi and powder it. Transfer to a mixing bowl.
2-In the same mixer, coarsely powder pistachios, keep aside. Preheat the oven at 190 deg C or 375 F.
3-Add flour to the powdered sugar along with baking powder. Mix well.
4-Add ghee little by little rubbing as you add. You may not need all You should add ghee to form a dough. No water.
5-In a baking tray, line with cookie sheet or grease with ghee, dust with a tsp of flour. Make equal sized balls (15) out   of the dough. Flatten slightly, not too much.
6-Cut with a knife to make a criss-cross pattern in the top middle of the cookie. Add a pinch of powdered pistachios over   each cut.
7-Bake it for 12 to 15 minutes at 190 deg. C/ 375 F. The cookie should not change in colour to dark brown. When it just   starts golden in colour in the sides, that is enough. Cool in wire rack before storing in an airtight container.


Notes
1-Add ghee gradually, do not end up in adding more than needed. The dough should hold its shape, if not, ghee is more.
2-The ghee amount may vary depending on the flour, so handle accordingly.
3-I felt if the cookies are made smaller, it looked more cute than this. So make it smaller if you wish.
4-This cookie will be sweet, if you want, reduce 1 or 2 tblsp of sugar.
5-I made in two batches, second batch gets baked quickly. So always keep an eye after 10 mins of baking.