In a blender, add ghee residue, jaggery & cardamoms.

Blend to a fine paste.

Transfer paste in a bowl.

Add whole wheat flour, semolina, baking powder and salt.

Mix everything well and combine everything into a dough. Note, only combine everything to dough and don't knead. Our mixture was moist enough to combine together so needed no liquid. But if you find difficulty in binding the mixture into dough, you can add chilled milk just be spoons.

Place the dough on a clean surface and roll it like a flat disc. Don't make it too thin.

Using cookie cutter, mark cuts on the flat rolled dough.

Take out of extra portion and likewise cut more biscuits.

Arrange them on baking tray lined with greased butter paper.

Keep the tray in refrigerator for 30 minutes.

After the said time, place tray in pte-heated oven in middle rack with both rods on.

Bake @160℃ for 18 to 20 minutes or until biscuits turn slightly dark.

Take them out and let cool.

Ghee residue cookies are ready. Enjoy.