Roast cumin seeds in a skillet or pan on low medium flame till fragrant and light brown (Be careful not to burn the cumin seeds), and keep them aside for later use.
Mix butter and jaggery powder till everything is blended.
Mix whole wheat flour, baking soda, baking powder, salt and one tablespoon cumin seeds to the butter-jaggery mixture and swirl everything together to form an even cookie dough. Do not over-mix, just lightly bind together all ingredients by hand.
Slowly add in milk, starting with one tablespoon, and mix everything again till you are able to properly bind the dough together. I was able to bind the dough using 2 1/2 tablespoons of milk. (You can even make the rectangular log out of the dough at this step, as posted in original recipe. I made the log after refrigerating the dough).
Refrigerate the dough for around 30 minutes.
Remove the cookie dough from the refrigerator.
If you did not already create the log, do it at this step. On a clean surface, start giving rectangular log shape to the dough till all the sides seem to look even.
Line a baking tray with parchment paper. Preheat oven to 350 degree F (that is, 180 degree Celsius). Carefully cut the log into slices (around 1/4 inch thick). Sprinkle each biscuit with some roasted cumin seeds (from reserved 1/2 tbsp cumin seeds), on top. I was able to make 13 biscuits with the prepared dough.
Bake the biscuits for around 15 minutes in the preheated oven.
Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
The Jeera Biscuits aka Zeera Biscuits aka Cumin Cookies are now ready to be served warm with tea/coffee, or these can also be stored in an air-tight container for around a week or two.