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Step 1: In a large mixing bowl, whisk together the desi ghee and powdered sugar until the mixture becomes light, fluffy, and pale in color.
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Step 2: Sift the whole wheat flour, gram flour, baking soda, baking powder, and salt into the ghee mixture. Add the semolina and cardamom powder.
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Step 3: Gently fold the ingredients together to form a soft dough. Do not over-knead; just bring it together until smooth.
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Step 4: Divide the dough into small portions, weighing approximately 20 grams each, and roll them into smooth balls.
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Step 5: Place the balls on a baking tray, flatten them slightly with your palm, and press a piece of chopped pistachio into the center of each.
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Step 6: To bake, preheat your oven or a heavy-bottomed kadhai (with a stand inside) for 10 minutes. Bake the cookies at 170°C for 15-20 minutes until they turn golden brown and develop beautiful cracks on the surface.
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Step 7: Allow the cookies to cool completely on a wire rack, as they will firm up and become crisp only after cooling.
