Preheat the oven to 350°F / 180°C. Line a baking sheet with parchment paper. Grind 100g of sugar finely, then beat with 70g of semi-solid ghee until creamy.
Mix in ½ tablespoon of plain yogurt. Sift together 125g of all-purpose flour, 40g of chickpea flour, 20g of fine semolina, ¼ teaspoon of baking soda, 1 teaspoon of baking powder, ⅛ teaspoon of ground nutmeg, and ½ teaspoon of ground cardamom.
Gently combine the dry ingredients with the ghee mixture into a dough without kneading. Add a little milk only if it will not hold together.
Shape the dough into balls, flatten slightly and space on the sheet. Press 10 almonds into the tops, one per cookie.
Bake for 20-25 minutes, until lightly golden. Let firm briefly on the sheet, then cool on a rack.
