In a blender pulse semolina/rava /sooji into fine powder and set aside.

In the same blender add sugar, nutmeg and cardamom and pulse it into fine powder and set aside.

Heat the milk in a microwave and add saffron and set aside.

In a large bowl, cream ghee and powdered sugar to this mix in the saffron in milk and cardamom powder. Set aside.

In another bowl sift, flour, besan/chickpea flour, fine semolina and salt. Add the sifted flours to the ghee-sugar mix in parts stirring continuously till you get soft dough. The dough will be sticky and loose. Wrap up the dough in a cling film and refrigerate for 30 minutes or until firm.

Line your cookie sheet with parchment paper.

Take out the refrigerated dough. Scoop about 1 tablespoon of dough and make it into a small ball. Line the balls on the cookie sheet with at least 2 " space between them. Lightly press some sliced almonds on top of each ball.

Preheat oven to 300F.

Bake on the middle rack for 25 minutes watching closely. The cookies should not change color. When you see that the bottoms begin to brown lightly, remove from the oven and let cool on the sheet itself for 5 minutes. Transfer to a rack later and let cool completely.

Store it in an air tight container at room temperature for up to 2 weeks if it last.