Preheat the oven to 180°C (350°F).

Grease a baking sheet with butter or ghee.

In a stand mixer or large bowl, combine all dry ingredients (flour, sugar, baking powder, semolina, salt, cardamom powder, gram flour).

Add ghee and curd to the dry ingredients.

Beat until a dough forms.

Wrap the dough in cling film and refrigerate for 3 hours.

Divide the chilled dough into lemon-sized balls (approximately 25-30).

Make a slight thumb impression in the center of each ball.

Dip the balls in crushed nuts (optional, not listed in ingredients but inferring based on common usage).

Arrange the Nankhatai on the prepared baking sheet.

Bake for 15-20 minutes, or until lightly golden brown.

Serve warm with chai or store in an airtight container.