1. Add sugar to ghee.
2. Beat the mixture till fluffy and light.
3. Fold in flour, rawa, almond powder, cardamom till well mixed.
4. Sprinkle some milk if dough seems too dry to hold.
5. Mix with a light hand.
6. Do not knead too much or make dough gooey.
7. Coarse dough will make better and lighter cookies.
8. Shape in small rounds, arrange on baking sheet.
9. Press on cashew bit and two chironjis on each cookie in centre.
10. Bake at 160^o for 10 minutes.
11. Switch off the oven and let the cookies stand in oven for another 10 minutes
12. Remove, cool on a wire mesh or rack till completely cooled.
13. Store in airtight container, in dry place.

Making time: 30 minutes
Makes: 15-20 nankhatais depending on size
Shelflife: 3 weeks or more