Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.

In a large mixing bowl, cream together the semi-solid ghee and powdered sugar using a whisk until the mixture becomes pale, light, and fluffy.

Sift the all-purpose flour, gram flour, baking powder, and salt directly into the creamed ghee mixture.

Add the cardamom powder and semolina to the bowl.

Gently combine the ingredients using a spatula or your fingertips to form a soft dough; avoid kneading to maintain a crumbly texture.

Divide the dough into 18 equal portions and roll them into smooth balls between your palms.

Place the balls on the prepared tray, flatten slightly, and press a few chopped pistachios into the center of each.

Bake for 12 to 15 minutes until the base of the cookies turns light golden, though the tops should remain pale.

Allow the cookies to cool completely on the tray to firm up before handling or storing.