Sift the flour, baking-powder and salt together and set aside.

Beat the butter and sugar to soft (not light and fluffy). Add the heavy cream and continue to mix. Slowly, spoon in the flour mixture and mix until the ingredients combine. Divide the dough into two halves. Lightly knead in the ajwain in one half and elaichi and pistachio in the other half dough. Form two separate tight logs, with 2-inch diameter and wrap the dough in plastic wrap. Refrigerate for at least 30 minutes.

Preheat the oven to 175°C/350°F. Line a baking tray with parchment (baking) paper.

Unwrap the logs and cut the crosswise into 1/4-inch thick round slices. Arrange the cookies on the baking tray, spacing them 1-cm apart.

Bake the cookies until the edges just begin to brown, about 8-10 minutes (remember to turn the tray back side front halfway through baking). Remove the cookies from the tray and let cool on a wire rack.

Store the cookies in separate air-tight containers for up to two weeks.