Whisk to Fluffy: Use a hand whisk or an electric beater to mix until you achieve a creamy texture. Collect it together.

Sift Dry Base: Place a strainer over the bowl. Add 1 cup all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, and 1 small pinch of salt. Sieve the mixture to remove any impurities.

Add Flavors & Coconut: Add 1.5 cups of Desiccated Coconut to the bowl. Add ½ tsp of Green cardamom powder and 4–5 drops of vanilla essence. Mix well.

Add Milk & Bind: Add 3–4 tablespoons of regular milk to the bowl and mix everything well. Remember to add milk in moderation to not overdo it.

Prepare Dough: Mix and prepare a dry and not-too-soft dough.

Shape Cookies: Take a full scoop of the dough. Use the same spoon to make evenly sized cookies. Place on your palms, and press it to give a proper shape. (You can also use cookie cutters to make different shapes and sizes).

Coat & Arrange: Coat the cookies with desiccated coconut. Place a butter paper on a plate and place the cookies on it. Keep some distance between the cookies.

Preheat Kadhai Setup: To bake the cookies without an oven, heat salt in a Kadhai on a high flame for 10 minutes, and place a bowl/stand in between.

Bake on Stovetop: Place the plate on the bowl, and close with a lid. Let it bake for 16–20 minutes on a low to medium flame.

Cooling: Allow cookies to sit on the warm plate for 2 minutes, then transfer immediately to a wire rack to prevent steam buildup. Allow them to cool down completely to turn crispy.

Alternative Oven/Air Fryer Method: Bake in a preheated oven or air fryer at 325°F (160°C) for 12–15 minutes.