In a bowl combine ghee and powdered sugar. Whisk well till the mixture turns white and fluffy. This may take 2-3 minutes.
To it add cardamom and nutmeg powder and mix.
Then add wheat flour, ragi flour, jowar flour and bajra flour. Mix.
Now add powdered oats, baking powder and baking soda. Knead into a dough.
Cover and refrigerate the dough for 30 minutes.
Line a baking tray with parchment paper.
Once the dough becomes stiff, take a small portion from the dough (about 1 tablespoon), make a ball and flatten it lightly using your hand and place it on baking tray. Make a light criss cross impression with a knife. Press sliced almonds in the centre. You will get about 7-8 nankhatai.
Bake nankhatai at 180°C for 25-30 mins. Baking time depends on your Convection. We suggest you remain alert after 25 minutes. Nankhatai will be soft when you take them out of the oven. Let them come to room temperature and then check its crispiness. If you feel it’s still not crisp, then bake for a few more minutes.
Once nankhatai comes to room temperature, store in an airtight container.