In a big mixing bowl, add all the flours - pearl millet (bajra), finger millet (ragi/nachani), whole wheat flour, semolina (sooji), chickpea flour (besan), cocoa powder, and icing sugar.
Add powdered almonds, powdered pistachio and crushed dates mixture and honey. (Crush dates to soft with 1/4 ghee in a mixer grinder. Now take the crushed dates in a bowl with rest of the ghee , mix well and beat a little).
Mix them well with finger tips to resemble like crumbs.
Gradually add milk.
Knead to a smooth soft pliable dough. Cover and keep aside for 5 minutes.
Divide the dough into equal balls. Roll the ball with the help of a rolling pin into 8 mm thick circles by placing them between the greased plastic sheet. Cut into desired shape with the help of cookie cutter.
Place the cut cookies on a greased baking tray. ( I have baked them in microwave using convection mode).
Bake the cookies @ 160 C for 18 min or till golden. Cool them on a wire rack.
The cookies are cooled and ready to serve. Store them in an airtight container for 10-12 days. Enjoy them with a cup of tea or coffee.
Multigrain cookies are ready to serve.