1/2cupghee95 grams, in semi-solid state (not melted)
1/2cupgranulated white sugar100 grams, pulsed to a powder
1 & 1/2cupsatta195 grams, also known as durum whole wheat flour
1/2 & 1/8teaspoonbaking powder
1/2teaspooncardamom powder
pinchof saltoptional
4-5tablespoonsmilk60-75 ml
Instructions
Start by pulsing the granulated white sugar in a blender until it is powdered. You can use caster sugar which is a finer variety of white sugar as well but don't use powdered sugar (also known as icing sugar/confectioners sugar).
Now beat the sugar with ghee using the paddle attachment of your stand mixer (or using a hand mixer). The ghee should not be melted, it should be in a semi-solid state.
Beat for 2 minutes on medium speed until you have a smooth mixture. It will be creamy and the color will also become lighter.
Then add half of the atta (whole wheat flour), baking powder, salt and cardamom powder. Using the paddle attachment mix until everything is well combined.
Then add milk, you would need around 4 to 5 tablespoons of milk here. The dough needs to be soft, so start with 3 tablespoons milk and then add as needed. The amount may vary depending on the quality of flour. I added 5 tablespoons of milk in total.7- Also, add the remaining atta and then mix using the paddle attachment of your stand mixer it all comes together as a dough.
The final dough should be soft to that it easily comes out through the biscuit/chakli press. If the dough is tight, you will have a hard time getting it out through the press, so add enough milk. Preheat oven to 325 F degrees.
To give these atta biscuits that characteristic shape like we get in India, we need to use a Chakli/Murukku press. You can find this kitchen press online or at Indian grocery stores. It comes with several plates, for these biscuits, we will use the plate with the long ridge.
Divide the dough into 3 parts, place the plate with a ridge at the bottom and then add one portion of the dough into the maker. Close the chakli maker.
Now take a baking sheet lined with parchment paper. Press the dough through the plate and make biscuits. If the pressed dough comes out too long, simply cut with a knife to make them similar size. Make all the biscuits similarly, it will take multiple rounds to use all the dough. Bake at 325 F degrees for around 20 minutes until golden brown and crisp. Let them cool on a wire rack and then store in an airtight container.
Notes
If you don't use the press and use a cookie cutter to make these cookies, remember to roll them thin. If you roll them to around 1/4 -inch thickness, it will take around 25 minutes for them to crisp up. Every oven is different though and you should keep an eye after the 20 minutes mark.
This will make 40 to 50 cookies if you use the chakli/murukku press. If you roll the dough and cut with cookie cutter, it will make much less.
It is very important for the dough to be soft. For this recipe, you would need anywhere around 4 to 5 tablespoons of milk for a soft dough. I added 5 tablespoons. If the dough is tough, you will not be able to easily press the dough and shape the biscuits, so add enough milk to form a soft dough.