Take ghee (clarified butter). Melt it on medium flame. Let it cool and then keep in the freezer for an hour or so till set. Keep it in the freezer if in a hurry.
Take it out, wait for a few minutes and beat it with a spoon or wire whisk for 4 to 5 minutes till fluffy.
Sift jaggery powder or powder it finely in the grinder to ensure there are no lumps in it.
Add this jaggery powder and beat again for a minute.
Mix together gram flour, sorghum flour, nutmeg and salt.
Add the dry mix of flours into the ghee-jaggery mix.
Just gather everything into a dough. You may feel that the mix would be dry but it will be just appropriate. Do this exercise with your hands rather than a spatula. Still, if the dough doesn’t come together and is very crumbly then add little more curd.
Cover it and keep it in the refrigerator for an hour.
Start preheating oven at 160 degrees. Use both the rods.
Line parchment paper on the baking tray. Do not preheat the baking tray.
Make small balls from the dough, flatten it and keep it on the baking tray.
Now make a cross on these discs with a butter knife. Alternatively, you can make a dent on it. The choice is yours.
Brush milk on these for the glaze. Sprinkle cardamom or nutmeg powder and bake.
Use both the rods while baking and keep the tray in the middle rack
Check after 12 minutes and bake further accordingly.
When golden brown, carefully lift each with a spatula and keep on a wire rack to cool completely.
Once completely cool, store in an airtight container.
Serve with love, tea optional.