Place a fine mesh strainer over a large mixing bowl.

Add besan, all-purpose flour, semolina, cardamom powder, salt, baking soda, and baking powder to the strainer.

Sieve the ingredients to remove any lumps and discard the residue left in the strainer.

Use a spatula to mix the sifted ingredients and set aside.

In another mixing bowl, combine sugar and most of the ghee or butter. Keep aside a small amount of ghee for later if needed.

Whisk the mixture until it becomes light and fluffy.

Add the sifted dry ingredients to the ghee-sugar mixture.

Combine everything with a spatula and knead the dough into a semi-soft dough. Add a little reserved ghee and knead again if necessary.

Place a large cooking pot on the stove over medium heat.

Pour in a thick layer of salt to cover the bottom of the pot, and place a metal stand in the center of the salt.

Cover the pot with a lid and preheat on medium-low heat for 10 minutes.

Grease a baking tray lightly with ghee.

Scoop out small portions of dough and roll into smooth balls.

Flatten the top and press a pistachio in the center.

Arrange the balls on the tray, leaving space between each one.

Place the tray inside the preheated pot on the metal stand and cover it with a lid.

Reduce the heat to the lowest setting and bake for 18-20 minutes. Cover any hole in the lid to prevent steam from escaping.

Once the color of the nankhatai changes to golden and they become slightly puffed up, remove them from the heat.

Alternatively, bake the nankhatai in a preheated oven at 175 degrees Celsius, 350 degrees Fahrenheit, for 12 to 15 minutes till light golden.

Allow the nankhatai to cool on the pan for about 15-20 minutes.

Once cooled and firm, remove them from the pan and enjoy freshly baked, bakery-style nankhatai with a cup of chai or your favorite snack!