Crush almonds and pistachios coarsely.
Mix together flour, sugar and cardamom.
Add melted ghee, and mix to hold together.
Add very little milk if required.
Take a 5"-6" nonstick pan.
Sprinkle and press down sliced dryfruit gently.
Pat and shape into flat 1/2" thick round.
Cook on very slow flame.
Rotate a little occasionally, very gently and carefully.
Cook till light golden from bottom and edges.
Cut into 4,6 or 8 triangles, as desired.
Serve warm or cooled.
Apply silver foil while warm, if desired.