In a sauce pan add jaggery, ghee and milk, heat them for 15-20 seconds or till jaggery melt completely keep the flame on low.
Seave the mixture through Strainer. Allow the mixture to be cool completely.

Whisk the jaggery mixture with electric better for 3-4 minutes or till it turn light.

In a big bowl add all the remaining ingredients, mix all then add jaggery mixture, do not add all the mixture at a time sometimes it take less, depending upon the quality of wheat flour.
Gently mix the mixture.

Do not knead the dough, simply combine everything. Cover the dough with clean wrap and keep it in refrigerator for 45 minutes -1 hour.
Now take out dough from refrigerator.

Make lemon size ball from dough. Gently press the balls for once and Place all the cookies in a baking tray lined withbaking sheet, leave gap in between the dough, as the dough will rise up.
Always use good quality of baking sheet so that you will reuse same sheet for your batches of baking without burnt marks.

Now take a deep pan / kadai place a ring cover and pre heat 10 mins on low flame.
After 10 mins gently place the cookie tray in the pan, cover and bake on low flame for 40-45 mins or till it turn golden. Do check after 20 minutes or in between. Keep the flame on low-medium

Similarly bake all cookies, the first batch takes a little longer time to bake then the second one so please do check while baking.
Once it's bake immediately transfer cookies on a wire rack, cover with a kitchen towel and allow it to be cool completely.
Store cookies in a airtight container and will milk, tea or coffee or as it is