In a bowl, take 90 grams of ghee. Add 1/3 cup caster sugar in the same bowl.
Using the hand whisker, cream ghee, and sugar until light and fluffy, scraping the bowl continually, about 1 to 2 minutes.
Take 1 cup whole-wheat atta, ½ tbsp. corn flour, 1tsp salt, and ¼ tsp baking soda in a separate bowl. Mix everything well.
Gradually stir flour mixture into creamed mixture a bit at a time until well blended, scraping the bowl constantly. Add vanilla essence.
Cover the bowl and set it in the refrigerator for about 15minutes.
Now take it out from the refrigerator and make balls of medium-sized.
Now dip each ball in milk and roll in desiccated coconut. Set the balls onto the prepared baking pan, about 2 inches apart.
Now Press your thumb in the center of each ball, leaving a small well. Spoon 1/4 teaspoon of jam or strawberry crush into the well.
Preheat oven at 180 deg C for 10 minutes
Bake cookies for 10 to 12 minutes on both rods On mode. Remove baking sheets from the oven. Cool cookies completely.