Preheat the oven to 300°F. Line a baking sheet with wax paper.

Put the all-purpose flour, gram flour, semolina, powdered sugar, cardamom, and a large pinch of salt into a large mixing bowl and mix well. Rub in the ghee or butter to make a stiff dough. Refrigerate, covered, for 15 minutes.

Divide the dough into 15 equal portions, each about 1¼ inches in diameter. Shape each portion into a flat, round shape and place on the prepared baking sheet. 

Press an indent in the top of each round with your finger and fill with chopped nuts. Press them down slightly into the dough.

Bake in the oven for 20 minutes, or until cracks appear on the top of each cookie. Transfer to a wire rack and let cool. The cookies will be soft as they come out of the oven but will crisp up as they cool. When completely cool, store in an airtight container and consume within a week.