Sattu Cookies! Sounds interesting..isn’t it?
Well the truth, I never realised it myself till I tried these. And if I could closely explain you the taste of these Sattu Cookies, they taste like Besan ka Laddo. Yes! Yes..infact the dough is almost Besan ka Laddo. So I saved some of the dough of these Sattu Cookies as laddos too. Best part is they are much less hardwork since Sattu itself is made from roasted channa so the roasting isn’t required much. Its much more digestible for the same reason too.
Sattu is a staple diet for people in Bihar and UP and this cookie just gives you the same nutrition. Rich in Protein, Iron and Fibre along with other minerals this is also Gluten free. Hence if you are looking for a gluten free recipe , this recipe are your answer to it. Personally I would take them as my Protein cookies 🙂
Sattu Cookies
Ingredients
- 1 cup Sattu
- 3/4 cup Jaggery Powder
- 2 tbsp Ghee
- 1 pinch Salt
- 1 tbsp Cardamon Powder
- 1/2 cup Coarsely Grounded Almonds
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 cup Milk
Instructions
Take big deep bowl and add Sattu and Jaggery powder along with salt, baking powder, baking soda and cardamon powder and with your hand mix it well.
Now heat the ghee warm and pour into the mixture and keep mixing till it starts binding lightly. You can check by tightly pressing the powder in your fist and if it stays together you are almost there. Keep mixing with your fingers for some 2-3 mins. This is important part if you want the cookie to turn crispy.
Now gradually pour milk and keep mixing the dough till they all form a nice and soft big lump together. Take care of doing this with light hands and not over knead them. Cover this and let it stay for 5 mins in fridge.
Preheat the oven and grease the baking tray with some ghee around this time.
Now take out the dough and make small balls and press with hand to flatten them, you can use cookie cutters to give them uniform shapes otherwise just make them into small puris with hands. Remember the width should not be more than 1 to 1.5 mm.
Now gently put them on the baking tray equidistant and remember to leave some space from each other so they get to swell a bit too as they bake.
If you want you can drizzle some crushed almonds on the top and bake them at 180 degrees for 8 mins one side and then flip the cookies and again bake for 8 mins. Let them cool down in the over itself for 5 mins and then 5 mins outside before you try them out. Cooling will make them turn crispy. Store in air tight container.