Take big deep bowl and add Sattu and Jaggery powder along with salt, baking powder, baking soda and cardamon powder and with your hand mix it well.

Now heat the ghee warm and pour into the mixture and keep mixing till it starts binding lightly. You can check by tightly pressing the powder in your fist and if it stays together you are almost there. Keep mixing with your fingers for some 2-3 mins. This is important part if you want the cookie to turn crispy.

Now gradually pour milk and keep mixing the dough till they all form a nice and soft big lump together. Take care of doing this with light hands and not over knead them. Cover this and let it stay for 5 mins in fridge.

Preheat the oven and grease the baking tray with some ghee around this time.

Now take out the dough and make small balls and press with hand to flatten them, you can use cookie cutters to give them uniform shapes otherwise just make them into small puris with hands. Remember the width should not be more than 1 to 1.5 mm.

Now gently put them on the baking tray equidistant and remember to leave some space from each other so they get to swell a bit too as they bake.

If you want you can drizzle some crushed almonds on the top and bake them at 180 degrees for 8 mins one side and then flip the cookies and again bake for 8 mins. Let them cool down in the over itself for 5 mins and then 5 mins outside before you try them out. Cooling will make them turn crispy. Store in air tight container.