Whole Wheat Jaggery Cookies

28 standard portions

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Ingredients

• 1.5 cups atta (195 grams, also know as durum whole wheat flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon cinnamon powder
• pinch of salt
• 1/2 cup ghee/clarified butter (100 grams, in semi-solid form (not melted))
• 1/2 cup jaggery powder (64 grams, measured after sifting the jaggery powder)
• 3 tablespoons milk (45 ml)

Method

1. Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl mix together atta (whole wheat flour), baking powder, cardamom powder, cinnamon powder and salt. Whisk to combine and set aside.
3. In another large bowl, sift the jaggery powder. Get rid of any large particles.
4. Add ghee to the sifted jaggery powder and mix using a whisk until combined and fluffy.Add the milk and mix. You can also do these steps using a stand mixer.
5. Transfer the jaggery-ghee-milk mixture to the flour mix and using your hands or stand mixer, mix it all together until it forms a dough. If the dough isn't coming together, you may need to add 1/2 tablespoon milk or so.
6. Cover and let the dough rest for 10 to 15 minutes.
7. Then roll the dough using a roller. Cut into circles of 2 inch diameter, around 1/4 inch thick. I got 28 such cookies.
8. Transfer cookies to baking sheet lined with parchment paper. Pierce with a fork and make a design on top.
9. Bake at 350 F for 16-18 minutes or until crisp and dark golden brown in color. I bake for 18 mins for super crispy cookies.
10. Let cool completely on a wire rack and then store in an airtight container. Enjoy these whole wheat jaggery cookies with chai!