Besan and Jowar Cookies is what I made over the weekend. Apart from the whole house getting filled with aromatic Besan Halwa smell, this did taste really good.
I have tried Sattu Cookies in past so kind of was sure about the taste this would have. However Jowar was a new addition, for the reason I wanted to have some millets in my recipe and I also had 2 packs of Jowar lying in pantry. Lockdown has taught us not to let go things go waste or bad, so ya made these Besan and Jowar Cookies.
The are quite crispy but you can change the sweetness as per your taste. I feel millets and Besan are quite dry so they do need some extra ghee and some milk for giving you a good flavoured cookies. I used cardamom, but you can give this chocolate flavour with some cocoa powder and chocochips. Will try this combination soon. Also the good thing is they just taste like Besan Ladoos and as super crispy.
Follow the step of mixing sugar and ghee together. You can also use Jaggery powder instead of unrefined sugar. My stock of Jaggery powder is finished so I tried my hands on the unrefined sugar. So yes, the bottom line is you would love this taste and its texture. The flours used in this cookie are rich in protein , calcium and many other essential minerals. This is perfect for kids to snack during those mid morning breaks or even as a evening snack.
However like any other sweet this too should be eaten in control, so one or two cookie a day is just perfect. Infact these Besan and Jowar Cookies are quite fulfilling and you would be generally be good in just one.
Besan and Jowar Cookies
Ingredients
- 1/2 cup Besan
- 1/2 cup Jowar Flour
- 15 Almonds
- 1/4 cup Ghee
- 3/4 cup Unrefined Sugar
- 1 tbsp Cardamom Powder
- 1/4 cup Milk
- 1 tsp Baking Soda
- 1/4 tsp Salt
Instructions
Start with making Almond powder in a mixer. Keep it coarse if you like the bites in between or make it fine incase kids don't like chunks.
Next put the oven on preheat and start working on making the dough.
In bowl add both Besan and Jowar, baking soda and salt and mix it nicely.
In separate deep bowl add ghee and sugar and with a help of a spatula or a whisker mix these two till it changes to light brown or off white color. Basically the sugar starts melting and mixes with ghee. The more you mix this, crispier the cookies turn in my experience.
Next is add the flour mix one spoon at a time in the ghee mixture and keep mixing in one direction.
After it becomes dry add more milk and keep add the flour mix.
Once all the dry mix is added , use hands to gently bring the dough together. Do not knead it but just make a one big lump.
Now you can either store this in refrigerator for 30 mins and bake later or directly roll the dough and cut in desired shapes and give your design and put this for baking at 180 degrees for 10 mins. You can then flip it and bake for another 5 mins incase yours is a micro cum convection. For OTG direct 10 mins is 15 in good.
Let it sit in the oven for 10 mins and then put it on a wire rack to cool down. They will turn crispy as they cool down. Store them in airtight containers.
