These Oats, Sattu and Makhana Cookies just come out mindblowing. No that’s not me, but that’s how my son had put it when he tasted them. No wonder the full batch of cookies couldn’t even survive till the next day. Both him and his dad finished it all. I wanted to stop him considering though they are healthy but healthy too has a limit. Anyways they both promised to be better next time.
So for few days no more sweet recipes 🙂
Coming to why is this Oats, Sattu and Makhana Cookies recipe is healthy because it has goodness of three different fibrous and nutritive flours along with iron rich jaggery. I love adding a pinch of salt in cookies for that perfect mixed sweetness which doesn’t overpower the taste but still rules your heart and taste buds. They stay good in air tight container for 2-3 days after which they might turn soft, incase you manage not to finish them.
These Oats, Sattu and Makhana Cookies remind me of taste of good old Thekua, if you know what I am talking about :). Thekua’s are desi cookies from the house of Uttar Pradesh and the comination with cardamom works just perfect. If you are looking for pure Makhana Cookies click here, or Sattu Cookies, click here
Oats, Sattu and Makhana Cookies
Ingredients
- 4 tbsp Makhana Powder
- 4 tbsp Rolled Oats
- 4 tbsp Sattu
- 2 tbsp Dessicated Coconut
- 5 tbsp Ghee
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Cardamom Powder
- 1 tbsp Flax Seeds Powder
- 4 tbsp Jaggery Powder
- 2 tbsp Milk
Instructions
Take a mixer grinder and put roasted makhana powder, rolled oats and Sattu in it and pulse it together to make a uniform powder.
Next add coconut and pulse it again. Then empty it in a bowl and add flax seeds powder,cardamom powder, salt and baking soda too.
Now sieve this mixture in a plate twice and then transfer it back in a bowl. Discard the sieve remains which are the bigger chunks. You can add them in a sheera later on.
Next add ghee and jaggery powder and lightly mix with fingers. Do not knead, just mix specially with the finger tips.
Add milk gradually to bring all the dough together and at this point they would all form a big lump. Cover it and keep in refrigerator for 15 mins.
Meanwhile pre heat the oven for 10 mins. Take out the cookie dough and give them your choiced shapes and put them on a greased baking tray.
They should not be too thick not too thin, around half inch in thickness is good though.
You can put a cashew on top and then bake at 180 degrees for 10 mins and then flip them over to bake for another 10 mins.
Let the cookies stay in warm oven for another 10 mins before you take them out for cooling down.
Serve with a warm glass of unsweetened milk.
Hi ,
Can I substitute milk with anything else as my daughter is on a gfcf diet?
Yes, you can increase the quantity of ghee/butter.