Mix the butter and powdered sugar with a hand held blender or a food processor. The mixture should become smooth, light and creamy.

Add the dry ingredients- flour, gram flour, nutmeg powder, cardamom powder and baking soda.

Mix well and add the yoghurt.

Gently mix everything and gather to a smooth dough.

Add water or milk only if required for kneading.

Make medium sized balls from the dough. Roll them evenly in your palms. Slightly flatten them and press sliced almonds on the top.

Place the cookies on the baking tray.

Bake the nankhatai in a preheated oven at 200 degree celsius for 20-25 mins or till golden brown.

When cooled, store the nankhatai in an air tight container.