Start the oven to preheat for 10 minutes at 175 degrees.
Sieve the maida, baking soda, and baking powder twice.
In a bowl take the sieved maida mixture, rawa, sugar, and elaichi powder.
Start adding the ghee, one tablespoon at a time.
Gently knead and bring the dough together.
Stop adding the ghee when a soft dough forms that doesn't crumble or fall apart.
Depending on the flour quantity and other variables, the amount of ghee needed to bring the dough together can vary. So it is better to add it little by little and eyeball the dough.
Divide the dough into equal size balls depending on the size preferred.
Smoothen them and place on the tray.
Flatten slightly by pressing gently on the top.
Garnish with powdered pistas or the slivered almonds.
Place in the preheated oven and bake for 10 to 12 minutes.
To check if it is done, gently lift a nankhatai with a flat spatula and if the base looks cooked, shut off the oven. Else, bake for a minute more.
Shut off the oven when done and let them stand in the oven for 10 minutes before removing on a wire rack to cool completely.
Store in an airtight jar or container.