For nankhatai, in a bowl mix all-purpose flour, gram flour, semolina, cardamom powder, powdered sugar, salt. Sieve well altogether. Then with ghee bind a dough. If needed add spoon of more ghee, but don't use water or milk. Make small balls from the dough. Press lightly and sprinkle some saffron and cardamom powder on it. Arrange them in the baking tray.

For chocolate cookies, in a bowl take whole wheat flour, cocoa powder, baking powder and baking soda. Sieve altogether once or twice. In another bowl take butter and powdered sugar. Beat it till smoth, white and fluffy.

Now in a butter mix add flour and gently bind a dough. If required add a spoon of milk at a time to form a dough like paratha.

Make small balls from the dough. Press them and stick some colorful gems or chocolate chips on all balls. Arrange them in a baking tray. And bake them in a preheated oven at 170° for 15-20 minutes.

For cashew-pistachio cookies, in a bowl add all-purpose flour, baking powder and custard powder. Sieve once or twice. In another bowl mix butter and powdered sugar. Beat till fluffy. Add cashew powder and vanilla extract to it.

Now in butter mix add flour and form a dough. If required add some milk if not forming. Divide the dough in 2 parts. Roll one part in rectangle shape. Cut the edges to form proper rectangle. Then cut long rectangle cookies from it.

Arrange rectangle cookies in a baking tray. Brush some milk on all cookies. Then stick chopped pistachios-almonds on them. Bake them in preheated oven for 10-15 minutes.

All 3 types of cookies are ready to serve.