Mix the wet ingredients. In a wide bowl, combine the melted ghee, desi khand (or grated gur), and warm milk. Stir until the khand starts to dissolve. It doesn't have to be perfectly smooth, just well combined. Let it sit for two minutes if the khand is stubborn.

Add the dry ingredients. Tip in the whole wheat flour, elaichi powder, baking powder, and the pinch of baking soda. Mix gently with a spatula or your hand until the dough just comes together. The dough will feel softer than a regular cookie dough, almost like a thick paste. Don't add more flour. That softness is what gives the bakery crumble.

Preheat the oven to 350°F (175°C). Load the dough into a cookie press and shape biscuits directly onto a parchment-lined tray, leaving about 1 inch between each one. A Bolton cookie press or any similar cookie maker works.

Bake for 15 to 18 minutes, until the edges turn golden and the tops look set. Check at 15 minutes since whole wheat scorches faster than maida.

Pull the tray and let the biscuits cool fully on it for 10 minutes before lifting. They crisp as they cool, so don't rush this part. You should get around 60 to 65 small biscuits from one batch.