I made it in the same way as I made the deep fried tikiyas the only difference is I baked these tikiyas or biscuits and they are super yummy and guilt free too.

In a big bowl sift the dry ingredients to take out all the impurities and lumps from it. I used the normal sugar and grind it to a fine powder. You can use icing sugar also in place of it. You can even add chopped nuts also in this mix. You can increase or decrease the sugar amount as per your taste but this ratio is just normal. Milk powder is totally optional but it takes these biscuits to another level.

Now after sifting and adding all the dry ingredients mix it really well so that it combines well. Now add the melted ghee to it and mix it throughly and make it just like a bread crumb like texture. To check whether the ghee ratio is well take the mix between your palms and tighten it between your fingers if it binds well it means it's perfect. Now start adding the warm milk litte at a time and make a soft but stiff dough. It should be on the harder side more hard than the poori dough.

Knead it for 3-4 minutes then cover it and keep it aside for 30 minutes to rest. After that knead it again for 4-5 minutes then make 4 equal size balls of it. Cover rest of the ball and take one ball flatten it by your hands and start rolling it with a rolling pin to make a disc or chapati shape. Don't roll it too thin or too thick just roll it in medium thickness now with the help of a cookie cutter or anything cut tikiki or biscuits from it and keep aside. Roll the leftover dough again.