Take whole wheat flour, besan, cardamom powder, cane sugar powder, baking soda, salt and sieve for 3-4 times.
Add dry kopra powder, mix well. Now add ghee to this and rub with fingers for 5 mins until it resembles like bread crumbs.
Bring together the flour mixture to form the dough. Do not knead.
Preheat the oven at 180° C for 10 minutes.
Rest the dough for 10 minutes. Grease the palm, prepare the cookie balls, press a bit and make markings on top. Keep them on parchment paper lined baking tray.
Bake in preheated oven at 170° C for 15 to 18 minutes or until the bottom turns slightly golden. Remove the tray and after 2 minutes carefully remove them and cool on wire rack. The cookies will be soft when hot but they become melt in mouth as they cool. Store in airtight containers and remains good for one week.