2. Chill in refrigerator for atleast 20 mins.

Note:chilling the dough solidifies the fat (butter or ghee) in the cookies. so when these chilled cookies are baked, the solidified fat takes time to melt, and hence the cookie spreads out less and becomes flaky durung baking. and if we bake the dough without chilling, the fat will melt immediately, resulting in spreading & hence flat nankhatais.

3. Once chilled, make small ball sized doughs,flatten slightly , then place on a baking tray lined with parchment paper,make indent using back of a spoon ,place a chopped pistachio.

Note: you can also use a cooker to bake. you can refer to my video for cooker cake.

Place the nankhatais on a greased idli plates & follow the same procedure as in the below video for cooker cake.

4. Bake in a preheated oven for 10-12 mins at 180 deg c. or in a preheated cooker as in the video.

5.Allow the nankhatai to cool. then transfer it into an airtight container. stays good for 2-3 weeks.