Making Nankhatai

• Preheat the oven to 175°C. Line a baking tray with parchment paper.
• Add ghee and sugar to a large bowl. Beat them using a wire whisk until smooth and soft.
• Add yogurt and beat again until fluffy.
• Add flour, baking powder, salt, cardamom powder, and vanilla.
• Mix well and make a dough using the hand.
• Add semolina and mix well again.
• Divide the dough into 28-30 equal portions and make round shaped balls from it.
• Press each ball with the index finger and top with chopped pistachio and press gently again.
• Cookies will rise, so try to keep enough space in between each cookie. Place the baking tray in a preheated oven and bake at 175°C for 20-22 mins or until they turn light golden in color.
• Once baked for about 18 mins, turn the heat to 150°C and bake for 2-3 more mins or more if needed.
• Cookies will be soft and firm at this stage. Remove them from oven and transfer cookies on a wire rack.
• They will be nice and crisp when they cool down.
• Serve at room temperature with a hot cup of tea or coffee.