Dry roast almonds, cashews, and walnuts lightly for 2–3 minutes on low flame. Cool completely.
Add roasted nuts to a mixer jar and pulse into a coarse powder (do not over-grind).
Add seedless dates and grind again until the mixture comes together. Add cardamom powder and mix well.
If needed, add a teaspoon of warm ghee for better binding. Press the mixture into a plate, flatten, and cut into small squares.