In a mixing bowl combine, flour, semolina, baking powder, cardamom powder, salt, sugar and mix nicely using a wire whisk or spatula.
Add the melted ghee and form a smooth dough. Do not use water or milk to bind the dough. If required, use a tablespoon or so of more ghee. The cookie dough should be non-sticky and soft like a shortcrust pastry.
Let the dough rest in the fridge. Meanwhile, preheat the oven or OTG at 160-degree Celcius. Line a baking tray with a parchment paper or grease the tray with a teaspoon of ghee. Pinch a small lemon size portion of the dough and shape it into a round ball. Similarly, shape all the cookies. Arrange the cookies in the baking tray.
Using the tip of a sharp knife or a toothpick, gently make a cross on top of each cookie. Sprinkle chopped pistachio and saffron strands inside the cross on top.
Bake cookies in a preheated oven for 20 - 25 minutes. Check and if cookies are still too soft, bake for 5 - 10 more minutes.
Let Nankhatai cool on a wire rack before transferring to container.
Serve Nankhatai with a cup of masala tea or milk.