Maamoul Cookies / Date Filled Semolina cookies

Maamoul cookies or date filled semolina cookies. A famous Arab dessert which is usually made on festival time. Mouth melting, scented and lightly sweetened date stuffed cookies taste divine.

These cookies can be made with different fillings, like dates, pistachios, walnuts, almond or fig. Cookie dough shaped with a wooden mould. And most interesting is it’s shape depends on filling so that people can recognize the filling by it’s shape. Date filled maamoul cookies are flat topped and round shaped, pistachio filled are oval shaped and walnut filled are dome shaped. I don’t have maamoul mould so used my sandesh mould and fork. Place the date filled balls on baking tray and press with any mould or fork to give shape.

But now I have to order a maamoul mould. I will update the pictures when I can get it. You can get some more cookies recipe here.

Ma’amoul (Arabic: معمول‎ [mɑʕmuːl] also spelled m’aamoul, m’amul, m’aamul) is a filled semolina cookie found in Arab regions made with dates, nuts such as pistachios or walnuts and occasionally almonds, or figs. Ma’amoul are usually made a few days before Christmas, Easter, or Eid, then stored to be served with Arabic coffee and chocolate to guests who come during the holiday. It is popular throughout the Arab world, especially in the Arabian peninsula. They may be in the shape of balls, domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Ma’amoul with date fillings are often known as menenas, and are sometimes made in the form of date rolls rather than balls or cookies. Source – Wikipedia

When Kalyani Sri who blog at Sizzlingtastebuds suggested the theme Emirati Eats for this week’s 265 #Foodiemonday bloghop, I immediately decided to share this maamoul cookies recipe. Because it is one of my most favourite cookie. Kalyani has a wonderful blog with many mouthwatering recipes. Her Sweet and salty digestive biscuit and Bangalore bakery style Om biscuits are in my list. I will try these recipes soon. Do visit her space for many healthy and delicious recipes.

As I mentioned above these cookies are lightly sweetened and sprinkled with powdered sugar. But this step is optional. You can enjoy these delicious cookies without sprinkling sugar.

Traditionally these cookies are flavoured with orange blossom water and rose water. But if you don’t have orange blossom water or rose water, you can still make these cookies. I have used rose essence and cardamom powder in the dough and orange essence in date filling. You can use cinnamon powder too. Pistachios, walnuts or fig can be used for filling instead of dates. Traditionally coconut are not used in these cookies but I have used 1 tablespoon desiccated coconut in the filling for taste. You can skip coconut or replace with pistachios or walnuts. I have used homemade melted ghee or clarified butter, you can use butter. If you are using salted butter omit salt.

Recipe

Semolina or suji – 1 & 1/4 cup

All purpose flour or maida – 1/2 cup

Powdered sugar – 1/4 cup

Clarified butter/ghee or butter – 1/2 cup

Salt – a pinch

Milk – 1/4 cup

Rose essence – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

For filling

Dates – 3/4 cup, pitted

Clarified butter/ghee or butter – 1 teaspoon

Orange essence – 1/2 teaspoon

Desiccated coconut – 1 tablespoon, optional

Almond – 1 tablespoon

Method

1. In a large bowl mix semolina or suji, all purpose flour or maida, baking powder, powdered sugar, cardamom powder and salt. Mix with your hand.

2. Now add milk and rose essence. Knead to make a smooth dough. Cover and keep aside for 30 minutes.

3. Grind the almond. You can dry roast the almonds before grinding.

4. Grind dates into smooth paste. In a bowl mix ground almonds, dates, desiccated coconut, ghee or clarified butter and orange essence. Make small balls and keep aside.

5. Grease or line a baking tray with parchment paper. Preheat the oven at 180°.

6. Make balls with semolina or suji dough. Balls should be double in size than date balls.

7. Flatten the ball with your palm. Place date ball in the middle. Close the edges and make ball again. Press gently with your palm.

8. Arrange the balls on greased or lined baking sheet. Press with a mould to make design or press with a fork.

9. Bake the cookies for 20 – 25 minutes or till the cookies becomes light golden brown. For crispy cookies bake for a few minutes more or let it cool down in oven.

10. Let the cookies cool down completely. Sprinkle powdered sugar over the cookies. Serve or store in airtight container for later use.

Notes

1. Walnut, pistachio or fig can be used for filling.

2. If you have orange blossom water use it instead of orange essence, rose essence and cardamom powder.

3. Butter can be used instead of ghee or clarified butter. If you are using salted butter skip salt.

4. Sprinkling of sugar is optional, you can skip this step.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Oats Tutti Frutti Cookies / Gluten Free Cookies / Jaggery Cookies

Oats tutti frutti cookies with jaggery. Completely gluten free, eggless and sugar free cookies. Crispy crunchy cookies with the flavour of rose and cardamom. You don’t like rose flavour? No problem use vanilla essence, pineapple essence or any other flavour of your choice and enjoy the delicious healthy crispy crunchy cookies.

I have used little protein rich soybean flour with super food oats but if you don’t have soybean flour you can use any flour or use 1/4 cup more ground oats instead of soybean flour. Or you can also use 1/4 cup almond powder to make the cookies more nutritious. A delicious and healthy cookies for kids and adults both. Kids will love these tutti frutti cookies. You can also use any chopped dry fruits of your choice if you don’t like tutti frutti.

Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants. Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels and a reduced risk of heart disease. Oats contain some unique components — in particular, the soluble fiber beta-glucan and antioxidants called avenanthramides. Benefits include lower blood sugar and cholesterol levels, protection against skin irritation and reduced constipation. In addition, they are very filling and have many properties that should make them a weight loss friendly food. Source – Healthline

You may like some more cookies with oats on this blog. Click on the name below for recipe.

1. Oats whole wheat lemon cookies with olive oil

2. Oats whole wheat coffee jaggery cookies

3. Oats cornmeal lemon crinkle cookies

4. Oats almond cranberry cookies

5. Fennel oats millet cookies

6. Ragi oats chocolate cookies

7. Oats whole wheat caraway cookies

8. Oats almond jaggery cookies

9. Pearl millet sesame oats cookies

10. Date palm jaggery oats dry fruits cookies

11. Dates oats cookies

12. Cocoa almond cookies

13. Red velvet choco chips cookies

14. Orange crinkle cookies

15. Oats thandai nankhatai

Monday again and this week’s 253 #Foodiemonday bloghop theme is #MunchkinMeals suggested by Narmadha who blog at Nams Corner. A talented blogger Narmadha has a wonderful blog. And she has a vast collection of delicious recipes. You will definitely love her healthy Ragi jaggery cookies, Biscuit cake without oven, Easy chicken fry and many more.

Narmadha suggested to share some kids recipe using any ingredient which kids normally don’t want to eat. So my contribution is this oats cookies with tutti frutti and jaggery. I have used organic jaggery powder. And used tutti frutti because kids love colorful tutti frutti. And used only 5 tablespoon tutti frutti but you can use more if you want. Or use any chopped dry fruits instead of tutti frutti. But tutti frutti will give an extra sweetness.

Recipe

Oats – 1&1/2 cup

Soybean flour – 1/4 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jaggery powder – 3/4 cup

Melted ghee/clarified butter or butter – 1/3 cup

Rose essence – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Tutti frutti – 5 tablespoon + to sprinkle

Milk – 2 tablespoon

Method

1. Preheat the oven at 180°. Grease or line a baking sheet with parchment paper.

2. Grind 1 cup oats into fine powder.

3. In a bowl mix oats powder, remaining 1/2 cup oats, soybean flour, cardamom powder, baking powder and soda.

4. In a large bowl whisk ghee or clarified butter and jaggery powder. Whisk well. Add rose essence and mix well.

5. Now add all the dry ingredients, tutti frutti and milk. Combine everything well. Don’t knead much. You can add more tutti frutti if you want. 1/3 to 1/2 cup tutti frutti can be used. See notes for more options.

6. Just combine and make balls with 1 tablespoon dough. I have made 19 cookies with this dough. Press the balls with your palms gently to make flat.

7. Arrange the cookies on a greased or lined baking sheet 1 inch apart. Sprinkle little tutti frutti over all the cookies. Press gently to stick tutti frutti on the cookies. This step is optional but it will give an attractive look. And kids will love it.

8. Bake in preheated oven at 180° for 10 to 15 minutes or until cookies becomes light golden brown. Don’t overbake.

9. Let the cookies cool down completely on a cooling rack. Serve these crispy crunchy cookies with a glass of milk or store in airtight container for later use.

Notes

1. Any chopped dry fruits can be used instead of tutti frutti.

2. You can use any other flour instead of soybean flour. Or use 1/4 cup more ground oats. Or you can also use almond powder to make the cookies more nutritious.

3. Powdered sugar, unrefined sugar or brown sugar can be used instead of jaggery powder.

4. To make vegan use coconut oil or vegan butter. Instead of dairy milk use coconut milk, almond milk or any plant based milk.

5. You can use vanilla, pineapple or any other essence instead of rose and cardamom.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Oats Whole Wheat Lemon Cookies With Olive Oil/ Eggless Cookies/ Butter Free Cookies

Oats whole wheat lemon cookies with olive oil. A delicious and vegan lemony cookies with all the goodness of oats whole wheat olive oil and lemon. Some of my readers asked on my Coffee cookies post if they can use oil instead of butter or ghee. So now a cookie without butter or ghee.

I have used olive oil but if you don’t have olive oil, use any flavorless vegetable oil or coconut oil. I have used little powdered sugar to sweetened the cookies. Next time I will try to share some cookies without sugar. Stay tuned. In these cookies 1/4 cup sugar and 1/8 cup desiccated coconut gave enough sweetness. You can also use powdered jaggery or stevia if you want. To make it gluten free use pearl millet flour/bajra atta, almond flour, coconut flour, cornmeal or any other gluten free flour of your choice. This recipe is completely dairy free. But if you want to make buttery cookies for kids then you can use butter instead of olive oil. You may like some more lemon flavored bakes on this blog. Click on the name below for recipe.

1. Lemon cake with kaffir lime

2. Oats cornmeal lemon crinkle cookies

3. Gluten free lemon cherry loaf cake

4. Lemon glazed water chestnut gulkand cake

5. Lemon chocolate marble cake

6. Lemon cake

This week 248 #Foodiemonday bloghop theme is Lemon Love suggested by Waagmi who blog at Cooking is fun. Waagmi is a very talented blogger. I always love her photography. Do visit her wonderful blog for many mouthwatering recipes. I have bookmarked her tongue tickling Katori chaat, Corn samosa and delicious Laddu kheer to try.

These soft cookies are absolutely easy to make yet superbly delicious. Bake for less time to get soft cookies or if you want crispy cookies bake for a few minutes more. You don’t need to grind the oats in this recipe. So here is an easy, delicious and healthy recipe to accompany your tea, coffee or milk. Or enjoy it in your munching time.

Recipe

Oats – 1/2 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1 teaspoon

Desiccated coconut – 1/8 cup

Olive oil – 1/4 cup

Powdered sugar – 1/4 cup

Lemon juice – 3 teaspoon

Lemon zest – 1/2 teaspoon

Vanilla essence – 1/2 teaspoon

Curd – 2 & 1/2 teaspoon

Method

1. Preheat the oven at 180° for 10 minutes. Grease or line a baking sheet with parchment paper.

2.   In a bowl mix whole wheat flour or atta, oats, baking powder and desiccated coconut.

3. In a large bowl whisk olive oil and powdered sugar till sugar dissolved.

4. Now add lemon juice, lemon zest, vanilla essence and curd. Whisk again.

5. Add all the dry ingredients, mix and make a soft dough. Don’t knead much. Take a tablespoon of dough and make round balls with your palm. Press the balls with your palm and arrange on lined or greased baking sheet 1 inch apart.

6. Press all the cookies with a fork. I have made 13 cookies.

6. Bake in preheated oven at 180° for 15 to 20 minutes or till edges becomes golden brown. For soft cookies don’t over bake. Every oven take different time. Check after 12 minutes. If you want your cookies crisp bake for 3 – 4 minutes more.

7. Let the cookies cool down completely. Serve with tea, coffee, milk or store in airtight container for later.

Notes

1. Coconut flour, almond flour, millet flour, cornmeal or any gluten free four can be used instead of whole wheat flour or atta.

2. Any flavorless vegetable oil can be used instead of olive oil.

3. You can also use butter or ghee instead of oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Oats Whole Wheat Coffee Jaggery Cookies/ Nankhatai/ Shortbread Cookies/ Eggless Cookies

Oats whole wheat coffee nankhatai or shortbread cookies with jaggery. Used organic jaggery powder instead of sugar. And taste is just awesome. Soft and mouth melting cookies. Coffee and jaggery is a great combo. A healthy and delicious cookie for kids too. Perfect to serve with milk.

You can dip the cookies in melted chocolate to make more attractive. Dip half portion in melted chocolate and let it dry before serving or storing. Or you can also add some choco chips in the dough. Or add dry fruits pieces of your choice. I have used oatmeal and whole wheat flour. If you want to make it gluten free you can use pearl millet flour or bajra atta instead of whole wheat flour. You can also add little cinnamon powder in the dough if you like coffee cinnamon mixed flavour.

You can get some more cookies recipes on this blog. To get recipes click here .

I have followed my basic nankhatai recipe with some changes. And very happy with the taste. You can get some more nankhatai or shortbread cookies on this blog. Click on the name below for recipe.

1. Nankhatai

2. Oats thandai nankhatai

3. Orange nankhatai

4. Gluten free rose flavoured nankhatai

If you are my regular reader then you know I am a member of bloghop group where every Monday one of the members suggest two theme and we vote for one. This Monday our 245 #FoodieMonday bloghop theme is Love For Coffee suggested by Sasmita who blog at First Timer Cook. Sasmita has a wonderful blog with many mouthwatering recipes. Lockdown extended and my vegetable vendor stopped coming so raw mango is unavailable. Eagerly waiting for raw mango to try her Raw mango rice. I also love her healthy and delicious Vegetable ragi soup and many other recipes. So don’t forget to visit her space.

These cookies are made of oatmeal and whole wheat flour or atta. These flour are healthy options and great for kids. But you can also use all purpose flour or maida. Or if you want to make gluten free cookies use bajra or pearl millet flour instead of whole wheat flour or atta. And do you love coffee cinnamon mixed flavour? If yes, add little cinnamon powder with instant coffee in the dough. Sometimes I also make it with ghee or clarified butter. Use butter or ghee whatever you have. Taste will be absolutely delicious with both.

Recipe

Oatmeal – 1 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jaggery/gur powder – 1 cup

Instant coffee – 2 teaspoon

Butter – 1/2 cup

Method

1. Preheat the oven at 180° for 10 minutes.

2. Line a baking sheet with parchment paper.

3. If you don’t have oatmeal, grind 1 cup oats into fine powder.

4. In a bowl mix oatmeal, whole wheat flour, baking powder and soda.

5. In a large bowl whisk melted butter, coffee powder and jaggery powder. Whisk well till jaggery dissolved and everything combines well. Use hand blender or stand mixer.

6. Add the dry ingredients and mix. Don’t knead much. Just mix everything well.

7. Make small balls and press gently. Arrange on lined baking sheet 1 inch apart.

8. Bake in preheated oven at 180° for 12 to 15 minutes or until the edges becomes brown. Don’t over bake. Over baking will make your cookies crisp.

9. Let the cookies cool down completely before removing from baking sheet. Serve with milk, tea or coffee. Or store in airtight container for later use.

Notes

1. Ghee or clarified butter can be used instead of butter.

2. You can add choco chips in the dough.

3. If you are making these cookies for kids dip the half cookies in melted chocolate and let them dry. Kids will surely love this treat.

4. To make gluten free, use pearl millet flour or bajra atta instead of whole wheat flour. Or you can also use all purpose flour or maida instead of oatmeal and whole wheat flour.

5. Chopped dry fruits can be used in the dough.

Happy baking!

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Osmania Biscuit

Osmania Biscuit from Hyderabad, Telangana cuisine.
Delicious buttery Biscuit flavoured with cardamom and saffron. Not only tasty and flavorful but colour of saffron made these biscuits attractive.

Osmania Biscuit is a popular tea biscuit in Hyderabad, Telangana, India.It is named after the last Asaf Jahi ruler of Hyderabad State, Mir Osman Ali Khan.
The biscuits were first baked on the demand of the last Nizam of Hyderabad, Mir Osman Ali Khan, who wanted a snack that was a little sweet and a little salty. Today, the evning chai is incomplete without these biscuits anywhere in the city. With the growth of Hyderabad as an IT hub, people from all over India were exposed to this unique biscuit and as a result of this, Osmania Biscuits are now on the list of anyone who comes to Hyderabad or goes back to his hometown. Variations of Osmania Biscuits exist in other states too; in Chennai, a biscuit that is known as ‘Butter Biscuit’ is almost similar.
It is one of the cultural identities in Hyderabad.
Source

This month Shhh Cooking Secretly group members sharing different recipes from Telangana cuisine. This Facebook group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. This month my partner is Aparna Parinam. A very talented blogger who blog at Tangy Tales. Visit her space for different types delicious recipes. I specially love her chutney recipes.

Aparna gave me saffron and milk powder and I gave her onion and tomato. Check out her blog to see what she made with these ingredients.
I have made these yummy biscuits with saffron and milk powder. These biscuits are perfect to serve with tea or coffee.

Recipe

Maida or refined flour – 1 cup

Soya bean flour – 1 tablespoon

Milk powder – 3 tablespoon

Butter – 1/3 cup

Powdered sugar – 1/3 cup

Baking powder – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Milk – 2 tablespoon + 1 tablespoon

Saffron – 1/4 teaspoon

Salt – a pinch

Maida for dusting

Method

1. Lightly dry roast the soybean flour and keep aside to cool down.

2. Mix saffron with 2 tablespoon warm milk and keep aside.

3. Line a baking tray with parchment paper.

4. Preheat the oven at 180° for 10 minutes.

5. In a bowl mix maida or refined flour, milk powder, dry roasted soybean flour, salt, baking powder and cardamom powder.

6. Cream butter and sugar powder well. Use room temperature butter.

7. Add all the dry ingredients and 1 tablespoon milk.
Combine everything and make a smooth dough.

8. Dust little flour and roll the dough. Don’t make too thin. Keep 1/4 inch thick sheet.

9. Cut the sheet with medium sized round cookie cutter.

10. Arrange the round biscuits on lined baking tray.

11. Spread saffron mixed milk over all the biscuits with the help of a brush or spoon.

12. Bake in preheated oven at 180° for 20 – 22 minutes or until the edges start to become brown.
Let the biscuits completely cool down before serving. Enjoy with your tea, coffee or a glass of milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Oats Almond Cranberry Cornmeal Cookies / Gluten Free Cookies

Oats almond cranberry cornmeal cookies. Eggless and gluten free cookies.
Taste of butter and cranberry and flavour of nutmeg and vanilla made these cookies utterly butterly delicious.

If you are my regular reader then you know that I love to try different flour in my bakes. Already made some cakes and cookies with oats. And recently shared Cornmeal carrot cake
and Blackberry preserve stuffed gluten free eggless cherry cupcake.
This time I have used cornmeal in these cookies with oats and almond. Definitely a healthy and yummy treat for kids. But if you want you can use any flour instead of oats and cornmeal.

You may like some more gluten free cookies on this blog.

1. Fennel oats pearl millet cookies

2. Rose flavoured nankhatai or shortbread cookies

3. Pearl millet sesame oats cookies

4. Finger millet oats chocolate cookies

This week our 192 #Foodiemonday bloghop theme is one spice ingredient suggested by Sasmita Sahoo Samanta who blog at First Timer Cook.
Do visit her space for some fabulous recipes.

Sasmita told us to use only one spice in a dish. But how could you make a dish with only one spice. And this theme reminds me of our humble aloo morich. Only dish which we make with one spice black pepper. But its a very common dish of Bengali household. And I wanted to bake something. So here is a delicious cookies with nutmeg. My home filled with pleasant smell while baking these cookies. Try out this and feel the aroma.

Recipe

Oats – 1 & 1/2 cup

Cornmeal – 3/4 cup

Almond – 1/4 cup

Baking powder – 3/4 teaspoon

Baking soda – 1/3 teaspoon

Nutmeg powder – 3/4 teaspoon

Unsalted butter – 3/4 cup, room temperature

Powdered sugar – 1 cup

Vanilla essence – 1 & 1/2 teaspoon

Dried cranberry – 1/3 cup

Method

1. Preheat the oven at 180°.

2. Grease or line a baking tray with parchment paper.

3. Grind the oats and almond separately into fine power.

4. Chop the dried cranberries into small pieces.

5. Sieve the cornmeal, baking powder, soda and nutmeg powder. Mix ground almond and oats in it.

6. In a bowl cream butter and powered sugar. Whisk well. Add vanilla essence and whisk again.

7. I have used 1 cup butter but then I had to keep the dough in refrigerator for a whole day. Because it was difficult to give shape. So use 3/4 cup butter or if you want to use 1 cup butter for more buttery taste then keep the dough in refrigerator for some extra time. Or don’t give shape, drop two tablespoon of dough in the baking tray 2 inch apart.

8. Add add cornmeal, baking powder, soda, nutmeg powder, cranberry, ground almond and oats.

9. Mix everything to combine. Keep the dough in refrigerator for 30 – 40 minutes.

10. Now make small balls and flatten gently with your palm.

11. Press with a fork and arrange on a greased or lined baking tray. Place the cookies 2 inch apart. Cookies will expand so don’t forget to keep space.

12. Bake for 12 – 15 minutes or till the edges become golden brown. If you want more crispy cookies bake for few minutes more.

13. Let the cookies cool down completely before serving.
Store in a airtight container for later use.

Note
1. You can use whole wheat, refined or any flour instead of cornmeal and oats.

2. Any dry fruits can be used instead of cranberry.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gluten Free Rose Flavoured Nankhatai Or Shortbread Cookies

Gluten free rose flavoured nankhatai or shortbread cookies.
Mouth melting delicious cookies with Pearl millet or Bajra flour, almond, pistachio and chickpea flour or besan and flavoured with cardamom and rose water.

Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.

You may like some more nankhatai recipes here.
1. Orange crinkle cookies or nankhatai

2. Nankhatai

And bajra or pearl millet cookies recipes

1. Cashew almond honey cookies

2. Pearl millet sesame oats cookies

This week’s our 175 #Foodiemonday bloghop theme is Christmas special. And my humble contribution is this easy to make, delicious, mouth melting and healthy nankhatai.

Nankhatai is all time favourite among kids and adults both. I have added little food colour to make it attractive for festive season. But its completely optional. You can skip it. Ground almond and pistachio will enhance the taste of your nankhatai. Serve it on Christmas eve or make it to gift your friends. You can use refined flour or maida instead of pearl millet if you want.

Recipe

Pearl millet or Bajra flour -1 cup

Gram flour/chickpea flour or besan – 1/2 cup

Powdered sugar – 1 cup

Clarified butter or ghee – 3/4 + 2 tablespoon, melted

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/2 teaspoon

Rose water or essence – 1/2 teaspoon

Almond – 2 tablespoon

Pistachios – 2 tablespoon

Red food colour – a pinch, optional

Shredded pistachio to garnish

Method

1. Preheat the oven at 180° for 10 minutes.

2. Grease or line a baking tray.

3. Grind the almonds and pistachio.

4. In a bowl sieve pearl millet or bajra flour, besan or chickpea flour, baking powder and soda.

5. Cream ghee or clarified butter and powdered sugar. Add rose water and whisk well.

6. Now add flour mixture, ground almond and pistachio and cardamom powder. Make a smooth dough.

7. Make small balls and arrange on baking tray. Place the balls 1 inch apart.

8. Place one pistachio piece on every balls. Press gently with your finger. You can place almond or cashew instead of pistachio.

9. Bake in preheated oven for 15 – 20 minutes or until the edges becomes light brown and cracks appear on the cookies.

10. Let the cookies cool down completely before serving.
Cookies will soft when hot and become crisp after cooling.

Serve with tea, coffee, milk or store in airtight container for later use.

Stay tuned for one more gluten free treat.

Notes
1. You can use refined or whole wheat flour instead of pearl millet.
2. If you like crisp cookies use 3/4 cup ghee and 2 tablespoon milk in the dough. Ghee or clarified butter will make your cookies mouth melting.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Eggless Pearl Millet Cashew Almond Honey Cookies / Gluten Free Cookies 


Pearl millet cashew almond honey cookies.

This delicious, soft and chewy cookies are eggless and gluten free. I have used pearl millet or bajra atta to make these cookies.

A perfect treat for your kiddos. You can pack it in their lunch box.

I have already shared Pearl millet sesame oats cookies

Pearl Millet is one of the oldest cultivated crops since pre-historic times and ranks as the sixth most important grain in the world. It is known as Bajra in Hindi, Bengali, Punjabi, Urdu, and Oriya; Kamboo in Tamil and Malyalam; Sajjalu in Telugu, and Bajri in Marathi and Gujarati. It is a cereal crop grown at a very large scale in India.

Pearl millet is gluten-free and is most commonly used as a substitute for people with gluten allergy. 

It contains most of the Vitamin-B and is rich in other minerals such as iron, magnesium, calcium, phosphorus, manganese, potassium, copper, zinc, and chromium. It is known to have the highest levels of potassium, calcium, and iron amongst other cereal crops.

Source

This post is going to be a part of #Foodiemonday bloghop theme is #Millet.

My contribution is this super yummy and healthy pearl millet cashew almond cookies.

I have used less sugar and ghee or clarified butter in it. Honey, cardamom and cinnamon makes the cookies superbly delicious.

Recipe 


Pearl millet flour or bajra atta – 1 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/4 teaspoon 

Cardamom powder – 1/2 teaspoon 

Cinnamon powder – 1/2 teaspoon 

Ghee or clarified butter – 1/4 cup 

Almond – 1/4 cup 

Cashew nuts – 1/4 cup 

Desiccated coconut – 1/4 cup 

Powdered sugar – 1/4 cup 

Honey – 3 tablespoon 

Tutti frutti or choco chips – 1/4 heaped cup

Method 


Preheat the oven at 180° for 10 minutes.

Grease or line a baking tray with parchment paper or aluminium foil. 

Grind almond and cashew nuts. Make a fine powder.

In a bowl mix pearl millet flour, ground cashew and almond, baking powder, soda, desiccated coconut, cardamom powder and cinnamon powder.

In a large bowl cream powdered sugar and ghee or clarified butter. You can also use unsalted butter if you like. Add honey and beat well. Add all the dry ingredients and tutti frutti. You can use chocolate chips instead of tutti frutti.

Don’t knead much. Just combine everything.

Take one tablespoon dough and make a smooth ball. Flatten with your palm. Press gently.

Arrange the cookies on the baking tray 1 inch apart.

Bake in preheated oven at 180 ° for 10 – 12 minutes or until the edges becomes brown. Every oven takes different time so keep an eye after 10 minutes. 

The cookies will be soft when hot so let them cool down completely. After cooling cookies will be crisp.

Enjoy the delicious gluten free cookies with your tea, coffee or milk.

Or keep in a airtight container for later use.

Happy baking 😊

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Cocoa Almond Cookies 


Eggless cocoa almond cookies.

A delicious, crispy and little chewy cookies. A perfect snack for your kiddos. Absolutely healthy. Kids will love it’s taste.

I have mixed three types of flour in it. Whole wheat flour, oats powder and refined flour. You can make with only whole wheat flour or only refined flour too if you like.

I have used homemade white butter in it.

Apart from being delicious, almonds are highly nutritious and very healthy.

Today, almonds nutrition benefits are praised around the world.  Almonds helps to prevent Heart Disease and Heart Attacks. Support Healthy Brain Function. Maintain Skin Health. Help Control Blood Sugar Levels and Prevent Diabetes. Help With Weight Loss and Prevent Overeating. Increase Nutrient Absorption. Increase Digestive Health.

Source

Recipe 


Almond – 1/2 cup

Oats – 1/2 cup

Wholewheat flour – 1/2 cup

Refined flour – 1/4 cup

Baking powder – 1 /2 teaspoon

Baking soda – 1/4 teaspoon

Butter – 1/2 cup

Powdered sugar – 3/4 cup

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Almond – as required

Method 


Grind the almonds with skin. Grind into fine powder.

Grind the oats.

Preheat the oven at 180°. Grease a baking tray or line with parchment pepper or aluminium foil.

In a bowl mix almond flour, oats powder, whole wheat flour, refined flour, cocoa powder, baking powder and soda.

In a large bowl cream powdered sugar and room temperature butter. Beat well.

Add vanilla essence and mix.

Now add all the dry ingredients. Combine and make a smooth dough.

Make small balls. Gently flatten with your hand. Place an almond over every cookies. Press lightly.

Arrange on the greased or lined baking tray 1-2 Inch apart.

Bake at 180° in a preheated oven for 15 – 20 minutes. Or until the edges becomes dark. Don’t forget to leave enough place between the cookies. Cookies will be double while baking.

Remove carefully. Cookies will be soft when hot but becomes crisp after cooling.

Let the cookies cool down completely.

Serve the crispy crunchy cocoa almond cookies with milk, tea or coffee. Or enjoy on your munching time.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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Oats Wholewheat Caraway Cookies / Eggless Savoury Cookies 

Eggless oats whole wheat caraway cookies.

One more oats cookies. But this time not sweet its savoury cookies. Crispy, delicious and healthy cookies for your sudden hunger pangs or munching time.

Perfect for kids to. You can make it as your kids choice. If they like Italian seasoning. Use Italian herb and chilli flakes instead of caraway.

If you don’t like caraway or ajwain use dry roasted cumin. Add chilli flakes or black pepper powder to make your cookies spicy.

You can add dried and crushed mint leaves, dried fenugreek leaves or kasuri methi or cilantro. Options are unlimited. Choice is yours.
This post is going to be a part of 96th #Foodiemonday bloghop #baking theme.

I have used homemade unsalted butter. If you want to use salted butter adjust the salt. Make and enjoy the crispy delicious savoury cookies with the flavour of your choice.

Recipe 


Whole Wheat flour – 1/2 cup + for dusting

Oats – 1/2 cup

Unsalted butter – 1/4 cup

Salt – 1 teaspoon

Caraway seeds – 1 teaspoon + to sprinkle

Powdered sugar – 1 – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – a small pinch

Milk – 3 tablespoon or as require

Method 


Preheat the oven at 180°

Grease a baking tray or line with parchment paper or aluminum foil.

Grind the oats. Make fine powder.

In a bowl mix whole wheat flour, oats powder, baking powder, soda, salt, caraway seeds, powdered sugar and butter. If you don’t want to use oats you can use 1 cup whole wheat flour or refined flour or maida only. Or use 1/2 cup whole wheat flour 1/2 cup refined flour. Taste is better with refined flour or maida but I have used whole wheat flour and oats to make it healthy for kids and elderly people. And yes for health conscious people too.

Add sugar according to your taste. If you like more sweet add 2 tablespoon or add 1/2 teaspoon salt and, 1/4 cup sugar to make the cookies more sweet. I want to make these savoury so  I have added 1 tablespoon sugar only. You can add black pepper powder or chilli flakes too to make your cookies spicy.

If you don’t like caraway you can use dry roasted cumin. You can add dried fenugreek leaves or kasuri methi, dried mint leaves or cilantro.

Or add some Italian herb and chilli flakes. Choice is yours.

Mix everything. Add milk gradually to combine. Make a smooth dough.

Roll the dough on a flour dusted surface  with a rolling pin. Roll into a thin disc. Sprinkle little caraway seeds. Press lightly with rolling pin.

Cut with your favourite cookie cutter. I have used small sized cutter. You can use large size cutters if you like.

Arrange on the baking tray 1 inch apart. Cookies will not spread much.

Bake at 180° in preheated oven for 12 – 15 minutes or until the edges becomes brown.

If you want more crispy cookies bake for some more time to make light brown.

Let the cookies cool down.

Store in a airtight container.

serve with tea, coffee or milk.

Enjoy healthy munching.

Happy baking 😊