In a mixing bowl, sieve all the flours, semolina, ground cardamom and salt.
In another mixing bowl, whisk together ghee and powdered sugar.
Add the ghee-sugar mixture to the dry ingredients and mix well to form a dough.
Put dough in a covered mixing bowl in the refrigerator for at least 30 minutes.
In a cookie tray, line parchment paper.
Preheat oven to 350°F.
Remove dough from fridge, and divide into 14 portions. Roll each portion to form a small ball.
Using a back of a fork, make small indent on top.
Add in chopped pistachios and almonds on top.
Bake in oven for 15 minutes.
Once baked, let them cool for 10 minutes on a cooling rack.
Garnish with dried rose petals.