Soak almonds for 12 - 16 hours.
Wash and spread it out on a baking tray.
Bake at 150°C until dry and crisp.
Allow it to cool completely.
Preheat oven to 175°C.
In a mixer jar add roasted almonds and pumpkin seeds.
Pulse the mixer until they are ground to a coarse powder.
Transfer to a mixing bowl.
Add salt, red chilly powder, baking powder and fennel seeds.
Add grated cheese, ghee and mix well.
Add milk and mix to form a slightly crumbly dough.
Divide into ten equal portions and shape each into a cookie.
Arrange them on a greased tray and bake for 20 - 25 minutes or until firm to touch.
Remove from oven and let them cool on the tray.
Store in airtight jar.