Preheat your oven to 180°C (350°F).

In a mixing bowl, sieve together all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a separate bowl, whisk the ghee, powdered sugar, and cardamom powder until light and fluffy.

Gradually add the dry ingredients into the ghee-sugar mixture and mix until a soft dough forms. Do not knead.

Divide the dough into 9 or 10 equal portions and shape into smooth balls.

Place the balls on a baking tray lined with parchment paper, spacing them apart.

Using a knife, make criss-cross patterns on top of each cookie and optionally sprinkle with crushed pistachios.

Bake at 180°C (350°F) for 5 minutes, then reduce temperature to 160°C (320°F) and bake for 25 more minutes, or until the bottoms are golden brown.

Remove from oven and let cool on the baking tray for 5–8 minutes. Transfer to a wire rack to cool completely.