In a bowl, sieve maida. Keep it aside. In a bowl whisk ghee and sugar with a spoon or whisk until creamy, light, and pale.
Add dry ingredients into the ghee-sugar mixture. Combine everything using a spatula, then use your hands to bring the dough together.
If the dough looks dry, add a teaspoon of ghee and gently work the dough until it comes together. Rest the dough covered in the fridge for at least 30 minutes.
Mixing ghee and flour for nankhatai dough. Pinch a lime-sized portion of the dough. Roll it between your palms to form a smooth round shape then flatten slightly.
Place it on the baking tray lined with parchment paper. Repeat with the rest of the cookie dough. Place them 1 inch apart since they will expand on baking.