Recently I shared two cookies recipes on my Instagram page and received a lot of requests to post biscuits using jaggery and ghee so here am I sharing this simple and easy wholewheat/atta jaggery biscuits recipe.
Ingredients used are basic and easily available in anyone’s pantry. No beater or whisk is required for this recipe. Pretty simple and tastes delicious. I am working on the other two cookies recipes and they will also be up on the website soon, for now check out this recipe.
Atta jaggery biscuits uses ghee, jaggery and atta. I have also used baking powder and baking soda here. This recipe works well with ghee.
Take jaggery powder, sieve it well in a soup strainer before adding it to the flour (use only the fine powder). If using jaggery balls, grate it using a fine grater and use.
The recipe calls for 3 tbsp ghee, but, start by adding just 2 tbsp at first.
A few people who tried my butter cookies also mentioned that their cookies stays soft in the centre even after cooling down. In that case, baking it for a few more minutes shall help. For example, if you baked at 180 degrees for 10 minutes and it turned out soft in the centre than you need to increase the time. Bake the cookies for 12 to 15 minutes the next time.
If you have taken out the cookies from the oven and see that they are soft in the centre than preheat the oven again and bake them for 5 more minutes and your cookies will be perfect.
Every oven is different so baking time and temperature varies. What works for me, might not work in your oven. So every time you bake something, note down the temperature and time. This will help you understand the timing and temperature of your oven.
1 cup atta/wholewheat flour
1/2 cup jaggery powder
3 tbsp ghee (room temperature)
1/2 tsp baking powder
1/4 tsp baking soda
A pinch of salt
2 to 3 tbsp of milk
A few drops of vanilla essence
Sieve together flour, baking powder, baking soda and salt. Mix it. Next add jaggery to the flour, give it a good mix using your fingers. Next add ghee and mix well. It will not be very crumbly but you should be able to hold the mixture as shown in the pictures below. Next add milk (start by adding 1 tbsp). Don’t over knead. Just bring the dough together, make a log, cover and refrigerate for 15 to 30 minutes. Cut them, bake in a preheated oven for 15 to 20 mins at 180 degrees.
Vanilla essence can be replaced with elaichi/cardamom powder.
Please feel free to drop any questions in the comments below.
And If you happen to try this simple recipe, then do share a picture with me. I would be happy to feature them on my social media handles. You can connect with me on Facebook or Instagram.