Take butter (room temperature) & cream it along with the icing sugar and then add elachi powder to it and mix it well.

Add made, baking powder to it and lightly mix it, it will look crumbled,

Transfer to the platform and divide this into 2 parts inthe ratio of 2:1.

Add milk in each portion to bind it, and in the larger portion add coco powder.

Roll out the coco doughto a thickness of half centimetres and cut into circle using any bottle cap.

Layer all the circles, one on top of each other witha light layerof water in between freeze this for 30 mintues.

Remove from the freeze and wrap the white dough around the circle and then roll it to remove all the crack.

Refrigerator this for 30mint, since this to a thickness of 1/2 cm place the cookies on a plate lined with butter paper.

Pre heat the kadhai with salt at the bottom and a stand place the plate of cookies on it.

Cook on low flame to about 20 mint, check every 5-7mint cook it only until you get the slightly golden colour on the edges.