If using rolled oats, grind to fine powder.
In a mixing bowl beat ghee and jaggery till smooth mixture.
Add sattu flour, oats and almond flour, fennel seeds and fold in the ghee and jaggery mixture.
Add milk little by little tbsp of milk to bind the mixture. Use milk as required.
Fold lightly with hands and then cover the with cling film or a lid.
Let the dough rest for 30 mins. You can refrigerate it overnight.
When ready to use , take out from refrigerator and preheat oven to 350°F 180°C for 10 mins.
Make lemon sized balls. Flatten a bit and arrange on the baking tray lined with parchment paper.
Add finely chopped nuts/almonds and press lightly on the cookies.
Lower the temp. of oven to 170C or 370F. Bake in preheated oven for about 18-20 mins or till the sides of cookies start to light brown.
Leave on the tray and cool completely.
Warm cookies are very soft and can crumble when lifted from tray , so handle very carefully.
Once completely cool, store in an airtight container and enjoy with milk /tea or coffee.