We often buy *ajwain* (carom seed) biscuits from the market to pair with tea; everyone loves their slightly salty taste and crunchiness. However, did you know how easy it is to make them in your own kitchen? Homemade biscuits not only offer a magical taste but also guarantee complete purity.

Today, we are sharing the easiest method to make those flaky, delicious bakery-style *ajwain* cookies. You don't need any special ingredients from outside; they can be prepared quickly using common items already available in your kitchen.

**Ingredients for making *Ajwain* Biscuits**
1 cup all-purpose flour/maida (you can also use whole wheat flour)
1/2 cup butter or *desi ghee* (clarified butter)
1 tablespoon *ajwain* (carom seeds)
1 teaspoon powdered sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 to 3 tablespoons milk (for kneading the dough)

**Easy method to make *Ajwain* Biscuits**
First, place the butter (or ghee) and powdered sugar in a large bowl. Whisk the mixture thoroughly until it becomes light, white, and creamy.

Now, add the flour (maida or wheat flour), salt, baking powder, and half of the *ajwain* to this mixture. Gently mix everything with your fingertips until the texture resembles breadcrumbs.

Gradually add milk and knead into a stiff dough using a light hand. Remember, do not over-knead the dough like you would for *roti* (flatbread); simply bring all the ingredients together.

Place the dough on a clean rolling board and roll it out to a slightly thick consistency. Sprinkle the remaining *ajwain* over the top and roll over it lightly once more so the seeds stick firmly to the dough. Then, use a cookie cutter, a glass, or a small bowl to cut out round or square biscuits according to your preference. If using an oven, preheat it to 180°C and bake the biscuits for 15–18 minutes until the edges turn golden. To make them without an oven, spread a layer of salt in a heavy-bottomed pan, place a stand inside, cover, and bake over a low flame for 20–25 minutes.

There you have it—your bakery-style, crisp, and aromatic carom seed (ajwain) biscuits are ready. Remove them from the oven or pan and let them cool completely; this will ensure they become perfectly crunchy.

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