Directions

In a bowl, add wheat flour, sooji, salt, ajwain and mix well. Add 4 tbsp of melted ghee and mix well. Add water little by little and knead a firm dough. Cover and set the dough for at least 10 - 15 mins.
Divide the dough into small balls and make a dent in the center gently as I shown in the picture using your thumb finger.
Heat a few drops of oil or ghee in each mold in the paniyaram pan and place the rolled balls in the molds.
Cover and cook over a low heat on both the sides until the baatis gets cooked thoroughly. It should be hard on both outside and inside.
Break the baatis into small pieces, allow to cool thoroughly and grind to a fine powder using a food processor or mixer.
In a pan heat the remaining 2 tbsp ghee, add powdered jaggery and cook until the jaggery gets meltdown completely.
Combine the powdered baatis, melted jaggery, chopped nuts, freshly crushed cardamom or cardamom powder, raisins and mix well using a spoon or spatula. Add warm milk little by little and shape them into small balls when the mixture is warm enough to handle by your hand. Serve or store in an airtight container.