GETTING READY:

1.Pre-heat the oven to 180 degrees Celsius.

MAKING:

2.In a large bowl, cream the ghee & sugar until smooth.

3.In a separate large bowl, sift together the all-purpose flour, chickpea flour & salt. Whisk in the powdered cardamom.

4. In 2 to 3 batches, add the flour mixture to the creamed sugar & ghee. Incorporate well after each addition & use your hand if you need to. Don't knead the mixture.

5.Split the mixture into two halves, roughly 365 gms each.

6.To one half, add the rose water & rose petals, trying to ensure that it's evenly distributed. Shape the dough into a ball without kneading it. You'll know the dough is ready to use if you can roll a small piece of it without it crumbling, falling apart, or having cracks in it.

7.To the remaining half add 1 tbs milk and mix it through the dough. Stir in the chocolate chunks & test the dough to see if a small piece of it rolls into a ball without crumbling or falling apart. If not, add a bit more milk.

8.Shape the dough into bit sized balls and place on a parchment lined baking sheet. Press on the crushed pistachios. Bake in the preheated oven for 20 minutes. Rotate the tray front to back, halfway through the baking time. Once done, allow the Nankhatai to cool in the tray for 5 minutes & then place on a wire rack to cool completely. These, will harden as they cool.

SERVING:

9.Serve and enjoy!