Take a Flat bottomed Aluminium Cooker. Place a stand inside. Switch on flame and allow it to be on slowest flame.
Beat butter and sugar till light and fluffy.In a bowl whisk together whole wheat flour, salt, baking powder and baking soda. Add ¾ teaspoon cumin seeds.
Add dry ingredients to butter sugar mixture and mix well till it resembles bread crumbs. Add milk. Begin by adding 2 tablespoons. Knead. Add 2 tablespoons more and knead. Add more milk only if the mixture feels dry. It should come together as soft dough. It should not be sticky.
Roll out a thick chapatti of dough on the floured counter or between dusted sheet. Sprinkle a pinch of cumin seeds. Press them with the roller. Cut out cookies with a cookie cutter. Arrange them on the greased baking tray. I used my round 9 inch cake tin.
Cover the lid of the cooker. Don’t attach whistle with it. Allow it to bake for 24-27 mins. First batch will take bit more time , in compare to next batch.
If you want to bake in oven then Preheat oven to 180C. Bake for 12 -15 minutes till the cookies turn golden.
Allow it to Cool completely then store in an airtight container.