Add butter and jaggery in a bowl. Grate jaggery before adding or it should be so soft to get mixed immediately. Alternatively can use jaggery powder.

Whisk them with electric beater till the butter turns creamy. You can use wire whisk too but that is time taking process.

Put a sieve on bowl and add flour, baking soda, baking powder and salt. Remember, if your butter is salted, then skip extra salt here.

Sift the ingredients into the bowl.

Using a spatula mix everything well.

When everything is incorporated, bring all of them together with your hands and start making a dough without kneading.

Add milk to make the dough. The quantity of milk depends on the fact whether your dough is forming or not. We needed to add just 2 tablespoons of milk.

The dough should be of soft consistency.

Take a kitchen/sev press and grease it's piston cylinder with oil and fix the disc with a design shown in the picture.

Take dough as much as can be added to cylinder and roll it into a log.

Put the log into the cylinder and close it.

Press the piston and dispense dough to making cookies on the greased baking tray lined with greased butter paper.

If you don't have sev press, make roundel of the mixture and then flatten it with the pressure of your second hand giving a round biscuit kind of shape.

Place the baking tray in refrigerator (not in freezer) for 30 minutes.

When you are 10 minutes away from baking, switch on the oven @150℃ for 10 minutes for preheating.

Put the tray in middle rack of oven with both the rods on @150℃ for 25 to 30 minutes or till the biscuits are baked properly.

Once done, bring the cookies out and let them turn completely cool.

Eggless atta gud biscuits are ready. Enjoy.