Prep: 12 min | Bake: 12–14 min | Makes: 14–16 cookies

Ingredients

• Multi‑Millet flour – 1 cup (120 g)
• Powdered jaggery – ½ cup (100 g)
• Soft butter/ghee – ⅓ cup (70 g)
• Baking powder – ¼ tsp
• Cinnamon – ¼ tsp (optional)
• Pinch of salt
• Milk – 1–2 tbsp (only if needed)

Process

1. Cream butter and jaggery till smooth.
2. Add flour, baking powder, cinnamon, and salt; mix to a soft dough (add 1–2 tbsp milk only if dry).
3. Shape small balls; flatten slightly.
4. Bake at 170°C for 12–14 min. Cool on tray; store airtight.