Take a mixer grinder and put roasted makhana powder, rolled oats and Sattu in it and pulse it together to make a uniform powder.

Next add coconut and pulse it again. Then empty it in a bowl and add flax seeds powder,cardamom powder,  salt and baking soda too.

Now sieve this mixture in a plate twice and then transfer it back in a bowl. Discard the sieve remains which are the bigger chunks. You can add them in a sheera later on.

Next add ghee and jaggery powder and lightly mix with fingers. Do not knead, just mix specially with the finger tips.

Add milk gradually to bring all the dough together and at this point they would all form a big lump. Cover it and keep in refrigerator for 15 mins.

Meanwhile pre heat the oven for 10 mins. Take out the cookie dough and give them your choiced shapes and put them on a greased baking tray.

They should not be too thick not too thin, around half inch in thickness is good though.

You can put a cashew on top and then bake at 180 degrees for 10 mins and then flip them over to bake for another 10 mins.

Let the cookies stay in warm oven for another 10 mins before you take them out for cooling down.

Serve with a warm glass of unsweetened milk.