In a bowl, sieve together the all-purpose flour, chickpeas flour, and sooji/rava. Then add salt and mix until combined.
In a stand mixer, add Ghee/Butter, Sugar, and crushed Saffron strands. Mix these at medium speed until the mixture is smooth & fluffy in texture.
Then lightly mix flour to the butter & sugar mixture until it forms like a dough. Wrap the cookie dough in a cling wrap and refrigerate for 30 minutes.
In a baking tray, line the parchment paper. Then take the dough out and make equal size balls from the dough. The dough balls should be around 1-inch in diameter. Place these on the baking tray. (Note: Lightly flatten the dough and place the dough a little apart).
Preheat the oven to 350°F. Place the baking tray in the refrigerator again for 15-20 minutes until the oven preheats.
Once the oven preheats. take the baking tray out of the refrigerator and add chopped nuts on top of the dough balls.
Place the baking tray in the preheated oven and bake for 20 minutes at 350°F or until the bottom of the cookies starts to change color.
Remove the cookies from the baking tray and let them cool completely. Store in an air-tight container and enjoy!.