Take a mixer jar, powder almonds and cardamom together. Keep this aside.
Mix together butter and ghee residue nicely, so that both blend together well.
Now add almond powder, cane sugar and whole wheat flour, baking soda, mix gently with fingers.
Add milk and prepare the dough, do not knead, rest the dough at room temperature for 5 minutes.
Roll the dough into required shape, cut into biscuit shapes.
Place the biscuits on parchment paper lined baking tray. Bake them at 175°C for 18 to 20 minutes or until the sides are slightly golden.
Remove the biscuits and cool them on wire racks. Cool them completely and store in air tight container. These biscuits stay fresh for a week.
Measuring cup I have used is 240ml.Baking time depends on individual oven and the temperature settings.Adjust cane sugar quantity, if you wish to have less sweet biscuits.Since these biscuits are thin, care to be taken not to burn them.During dough preparation do not add too much milk or knead the dough.