In a pan, add sugar, water and cardamoms.

Boil till the syrup remains 3/4th Cup.

Remove from heat.

Add rose water and lemon juice. Mix.

Keep aside to cool it completely.

Add butter and oil in a bowl.

Whisk till the mixture turns light and creamy.

Add milk and whisk one more time to make entire mixture becomes uniform.

Sieve rice flour and mix everything.

Now start adding sugar syrup slowly and simentaneouly keep mixing.

Bring everything together into a dough. Note this dough will be very soft and sticky.

Wrap the bowl with clink film. Alternatively, you can wrap the dough only in clink film. Keep the bowl/dough in refrigerator for 6 hours. Can be kept overnight too.

After the said time is over, bring the dough out and unwrap.

Scoop out about a tablespoon of dough and roll between your palms into a ball.

Slightly press from top to create a dent.

Also cut straight marks downwards using spoon. However you are free to create any design you like.

Place a pinch of crushed pistachios in the top dent.

Likewise prepare all balls with the entire dough and mark cuts and garnish them likewise.

Arrange them on a baking tray lined with greased butter paper.

Place the tray in the middle rack of preheated oven and bake for 12 to 15 minutes @180℃.

Do note, keep eyes on cookies and don't let them turn brown. You need to be extra cautious especially after 12 minutes are over.

Once done, take the tray out and let cookies cool on cooling rack.

Nan-e berenji is ready.