Add all the thandai spices to a mortar and pestle and grind to a fine powder.
Place a sieve over a large bowl and sift flour, almond flour, powdered sugar and besan. Make sure that there are no lumps.
Add the thandai spice powder and mix with fingers to combine.
Add softened ghee in parts, a little at a time and start mixing with the other hand(or a soft spatula) at the same time to incorporate the ghee. Mix very well, we want to moisten each and every speck of flours with ghee- makes for a crumbly nankhatai.
Incorporate ghee as needed to make a soft yet firm dough. You will use anywhere from ⅓ cup to ½ cup depending upon the absorption quality of your flour.The dough should not be loose or sticky. If needed due to wamr weather, refrigerate the dough to make handling easier.
Once the dough is formed, divide into 4 portions and and add gel color of your choice to dye each portion.
Pinch small portions (these spread a bit) of the dough and place on a baking sheet lined with paper. You can press a whole raw almond on top or any nut of choice. Place the cookies a bit apart since these spread a little(not much).
Refrigerate for 10 minutes(dont skip). Meanwhile preheat the oven to 325F.
Bake for 18-22 minutes till the bottoms are light golden in color. Cool for 10 minutes and enjoy!