Take a small bowl and place sieve over it.

Add malai in the sieve and with the help of a spoon, gently stir malai. Purpose is to remove all milk from malai and that's why we are using 2-3 tbsp extra malai than needed. Keep aside till all the milk drips out of the malai through sieve.

In the mean time, take sugar along with cardamoms & add to the grinder.

Grind them to a fine powder. Keep aside.

By now, milk must have been dropped out of the malai.

Transfer malai from the sieve to a big bowl. You need 1/2 CUP of THICK MALAI.

Add powdered sugar to malai and whisk them till it becomes creamy.

Take whole wheat flour and initially add some of the flour. Do note that don't add all the flour in one go.

Add little flour, mix it, again add little more flour, mix and so on till you get a smooth normal dough. We had to add complete 1 cup of flour. You may need to add less or more depending on the thickness of malai.

Once dough is ready, divide it in small equal portions. We manged to make 22 portions.

Roll each portion between your palms  and make a small ball (little smaller than lemons). You may give any shape you like.

Arrange them on a baking tray lined with greased butter paper or parchment paper. Keep a distance between each ball as they are going to expand a bit while baking. We baked in two shifts.

Place the tray/balls in refrigerator for 30 minutes.

After the said period, place tray in preheated oven and bake @180°C in the middle rack with both the rods on for 15 to 20 minutes or until you get a light golden corners. Baking timings may differ depending on oven and biscuits shape.

Take tray out of oven and place on cooling rack.

Let biscuits cool down completely.

Malai Biscuits are ready.

Enjoy