Believe me, I have never used milk in any of the cookies that I baked till today. I was kind of reluctant to do so since I have been reading and hearing people say that cookies will become soft and not crispy if we use milk. But, Somya proved it wrong. I happen to bake these biscuits following her recipe and it turned out super yum. Go ahead and give it a try. It is absolutely simple 🙂



Whole wheat flour(approx. 1 cup) – 115 g

Powdered sugar(approx. 1/2 cup) – 65 g

Milk(approx. 1/4 cup) – 50 ml

Ghee(approx. 1/4 cup) – 50 g

Cardamom powder or vanilla essence – 1/2 tsp

Baking Powder – 1/2 tsp

Baking soda – 1/4 tsp


  1. Melt ghee until the grains in the ghee dissolves
  2. Once it comes to room temperature, refrigerate it for about 20 minutes(you will see the ghee set like butter)
  3. Take out the refrigerated ghee, powdered sugar in a large bowl and churn it nicely until it turns out fluffy/creamy
  4. On the go add milk little by little to the above by churning
  5. After adding entire milk, churn it for about 2 minutes
  6. Add whole wheat flour, baking powder, baking soda and cardamom powder/vanilla essence to the above and mix well until you see a nice dough that can be handled.
  7. If you feel it is very sticky, go ahead and add couple of tbsps wheat flour
  8. Form a nice dough, cling wrap in the shape of log and refrigerate it until it sets properly(for me it took 45 minutes)
  9. Meantime, grease and line a baking tray and keep aside
  10. Once the dough sets, remove from cling film and cut it into desired shapes
  11. Arrange the cut biscuits in a greased and lined baking tray
  12. Bake in a preheated oven at 180 degrees for about 18 to 20 minutes or until the top, sides and bottom turns golden brown
  13. Once done, remove from oven and let it rest for about 5 minutes before removing from the tray
  14. Keep on wire rack for cooling and relish it once completely cools down

Note – The biscuits will be soft when hot, but don’t worry they will turn crisp once it completely cools down. Recipe adapted from Somya’s kitchen in YouTube.


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