Grind the oats and sugar separately into a fine powder.

Put the ghee in a bowl. Add the powdered sugar and cream well using a large spoon or ladle.

Give the powdered oats a good whisk and then add it into the creamed sugar and ghee.

Add the whole wheat flour and whisk so that all the ingredients are mixed well.

Use your hands to form a dough. It may be too soft to handle, so chill it in the refrigerator for about 30 minutes.

Preheat the oven to 360 degrees Fahrenheit. Remove the dough from fridge; it is probably firmer by now. Divide the dough into lemon sized balls.

Take one portion ball and flatten it in the palm of your hand. If you'd like to make thumbprint cookies, use a rounded measuring spoon to form a small depression in the center. You can fill this hole with jam or chocolate, depending on your kids' choice.

Alternatively you can use a wet fork to press patterns on the cookie.

Once done with all the cookies, arrange them on a baking sheet, about an inch apart from each other. Place the sheet into the preheated oven and bake for 15 to 20 minutes. Don't let them brown completely, or they'll get burnt.

Let the cookies cool to room temperature on a wire rack before serving