Atta Biscuits

Preheat oven to 325 F degrees.

Line 2 baking trays with parchment paper and set aside.

In a bowl whisk together atta, cardamom powder and nutmeg powder. Set aside.

In another bowl, whisk together melted ghee with sugar until well combined.

Add 3 tablespoons of milk and stir.

Add the dry ingredients into the milk, ghee, and sugar. Add the atta in 2-3 parts to combine properly.

Use your hands to mix everything together to form a dough.

Cover and refrigerate for 15-20 minutes.

Remove the dough from the refrigerator. Using a rolling pin, roll it evenly. As you roll the dough it might break apart, you may add a little milk if it does, just keep pressing and bringing the dough together from the sides as you roll to keep it together.

Using a cookie cutter, cut the dough into cookies about ¼ inch thick.

Keep rolling and cutting cookies until you are done with all the dough.

Place all the cookies 1 inch apart on the baking trays.

Bake at 325 F degrees for 22-25 minutes or until the biscuits are light golden brown in color.

Cool on wire rack and then store atta biscuits in an airtight container.