Sieve Maida or All purpose flour and chikpea flour through a strainer.
Peel green cardamom and crush its seeds in mortar pestle into fine powder.
Finely chop Almonds.
In a vessel with heavy base, add 300 to 400 grams of salt. Spread it evenly. Cover the vessel and let it heat sufficiently.
To the flour add baking powder and powder sugar and mix everything really well.
Add green cardamom powder followed with melted ghee to the flour and knead the dough.
Continue kneading until dough becomes smooth. It should not be too soft or too hard.
Grease a plate or tray with some ghee as well.otherwise you can also place a butter paper in a tray.
Pinch small to medium portion from the dough and roll into round shape. Flatten it gently with your palm and place it on the greased plate. Repeat the process until the entire mixture is utilized.
Place 4-5 pieces of Almonds or 1 cashew nut and press gently.
Place a net in the vessel. Place this tray over the net stand inside the vessel and cover it properly with the lid.
Bake the khatai for 15 minutes on low flame first and check later. When you see that the khatai is brown and turned puffy, they are ready to serve. In case not, then bake for 3 to 4 more minutes.
Within 15 to 20 minutes the khatai are cooked through. Turn off the flame and take out the plate and let the Nan khatai cool down.
Separate out the cookies from the tray and transfer them to a plate. Nankhatai are ready to serve.
Serve these mouth drooling and scrumptious nankhatai as a dessert after any meal. Store the remaining in an airtight container. It keeps good for up to 2 months.
