Pre-heat the oven at 350° F. Line a baking sheet with parchment paper or a silicone mat and set aside.
Sift all-purpose flour, chickpea flour, semolina, and salt together, whisk well, and set aside.
In a mixing bowl, take Ghee and icing sugar, whisk well until the mixture is light, fluffy, and pale in color.
Add cardamom powder and vanilla, whisk until well combined.
To the wet mixture, add dry ingredients, and mix gently, initially with a spatula and then with your hands, until a very soft and smooth dough is formed.
Do not over mix or do not knead the dough. The dough will easily be formed and should be very soft, but it should not be sticky.
Spoon the dough, and make an equal size of balls. I used a very small ice cream scoop to make approximately 1 & ½ tablespoon of dough balls. I could make 18 balls.
Flatten each ball slightly and place them on a baking sheet. Keep a good distance between each ball as the Nan Khatai will spread during baking.
Make an indent in the center of each ball with your finger or thumb, and place chopped pistachio on it.
Bake the NanKhatai for 14-16 minutes or until the bottom is lightly golden. Keep an eye on Nan Khatai after 10 minutes of baking time, as each oven is different.
Remove NanKhatai from the oven, let it cool in the baking tray for 5 minutes, and then transfer it to the cooling rack.
Let NanKhatai cool completely and then store in an airtight container.