In a shallow pan over low heat, melt the ghee and stir in the powdered sugar until fully dissolved. Remove from heat and let cool slightly.

In a bowl, combine the flour and cardamom powder. Pour in the warm ghee-sugar mixture and knead until a smooth, pliable dough forms.

Divide the dough into 20 equal pieces. Roll each into a small ball, then flatten into a 2″-diameter disk, making a small hole in the center.

Grease a baking sheet or shallow dish and arrange the shaped cookies, spacing them slightly apart.

Press a piece of chopped almond gently into the top of each cookie.

Bake in a preheated oven at 180 °C (350 °F) for 18–20 minutes, or until the edges turn light golden brown. Transfer to a rack and cool completely before serving.