1. Beat ghee till creamy.
2. Add flour, almond, bran, rose water and jaggery.
3. Mix to form a smooth dough.
4. Cover with a polythene sheet.
5. Keep aside for 4 hours.
6. Roll into a 1/3" thick slab.
7. Cut into small logs, with biscuit cutter or knife.
8. Place on a non-stick baking sheet.
9. Bake in a preheated oven at 200^oC for 12-15 minutes or till done.
10. Cool well to room temperature, before storing in airtight jar.

Making time: 30 minutes (excluding maturing time)
Makes: 2 doz. Biscuits (approx.)
Shelflife: 2 weeks or more