Chop pista and set aside.

Take melted ghee in a wide mixing bowl. Add powdered sugar. Whisk it well.

Then add the flour mixture. Mix it well with our hands, it may resemble breadcrumbs.

Now add milk and bring together to form a soft dough. I used my measuring spoon to scoop out even sized cookies.

Roll them into a ball and flatten it slightly.

Lay silver foil in a baking tray and arrange the cookies.

Sprinkle chopped pistachios and slightly press it.

Preheat oven at 180 deg C fo 10mins.

Bake in preheated oven at 180 deg C fo 15-20mins or until the edges turn golden.

Nankhatai keeps well for 3 days in room temperature itself!