In a bowl add ghee and castor sugar. Beat till the mixture is light and fluffy and the color changes to pale. You can either use a whisk or beat it with a hand mixer or stand mixer at your convenience.

In a separate bowl add maida, whole wheat flour, chickpea flour, baking powder, baking soda, and cardamom powder. Add a small pinch of salt to bring out the sweetness and mix everything well.

Add this flour mix in beaten ghee and sugar mix in batches and keep mixing until fully incorporated and whole flour mixture is used.

Allow the dough to rest for 15 minutes.

In the meanwhile preheats the oven at 180C for 10 minutes.

Place a parchment paper on a baking tray or cookie sheet. You can also use a Silpat if you wish to.

To make uniform sized naan khatai, take a tablespoon or any small measure like that and scoop the uniformed size dough.

Shape them in small balls and place them on a cookie sheet or a baking tray or Silpat on equal distance. DO not overcrowd them.

Now take pistachio cut into tiny slivers and press them gently onto nankhatai dough balls Bake for 15-18 minutes at 170C.

After baking takes them out of the oven and allow them to cool on a cooling wire rack before storing in an airtight container.