Sift all purpose flour, chickpea flour, semolina and baking soda together.
The flour is sifted. Keep aside.
In a bowl take ghee (at room temperature and it should not be melted) and baking powder.
Beat ghee and baking powder with an electric beater or hand whisk till soft and fluffy.
Now add powdered sugar and beat well till fluffy.
Now add salt, curd, rose water and cardamom powder.
Beat well till creamy for a minute.
Now add flour gradually and mix with a spoon (Do not use your hands to mix the flour as the heat of your hands will melt the creamy ghee mixture).
Mix well with spoon.
Now knead lightly dough with the help of your hands. Add around 2 tbsp of milk if needed to knead into a smooth dough.
Now take a small portion of dough between your palms and roll into a smooth lemon size ball.
Flatten the ball . Put it on the baking tray lined with a baking paper. Similarly make smooth flatten balls with the remaining dough. With the help of a butter knife give shallow criss cross pattern on all the flatten balls as shown. Sprinkle cardamom powder on it. (You can add some chopped nuts on it. I have added in few nankhatai as shown).
Bake the prepared balls at 160 C for 20-25 minutes or till edges turn golden. Remove and cool on a wire rack.
The melt in mouth nankhtai / eggless Indian shortbread cookies are ready to serve. Serve them with a cup of hot tea or coffee. They can be stored for 15 days at room temperature in an airtight container.