EGGLESS COOKIES – Batter Up With Sujata

Besan Biscuit/ Sugar Free Biscuit

Sugar free besan or chickpea/garbanzo flour biscuit. A delicious, crisp and easy to make biscuit with date powder, pistachio and almond. You don’t need sugar or jaggery to make these biscuits. Little rice flour will make your biscuits perfectly crispy. So here is a healthy and delicious biscuit for your munching time or to serve with tea, coffee or milk.

Already shared many different types of cookies on this blog. Click here for the recipes.

You may also like to try Cardamom nankhatai from me fellow blogger Priya Vijaykrishnan.

Earlier shared besan nankhatai here. But taste of this besan biscuit is totally different. I didn’t use sugar in these biscuits. Date powder will give enough sweetness.

Dates have a low GI, which means they’re less likely to spike your blood sugar levels, making them a safe choice for people with diabetes. Dates boast an impressive nutritional profile and natural sweetness. Because they’re a natural source of fructose, they might be a concern for people with diabetes. However, because they have a low GI and medium GL, they’re safe for those with diabetes in moderation — which translates to no more than 1 to 2 dates at a time. Source

Recipe is very simple. Just add everything to make a smooth dough. I have used shredded almond and pistachios but you can use any dry fruits of your choice. You can also use tutti frutti in the dough if you want.

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Video recipe of this delicious besan biscuit 👇

Recipe

Besan or chickpea flour/garbanzo flour – 1 cup

Rice flour – 3 tablespoon

Dry date powder – little less than 1/2 cup

Butter or ghee/clarified butter – 1/4 cup + 1 tablespoon

Milk – 3-4 tablespoon or as required

Baking powder – 1/2 teaspoon

Milk powder – 1 tablespoon

Cardamom powder – 1/2 teaspoon

Shredded pistachios – 1 tablespoon

Almond – 1 tablespoon, chopped

Method

1. Grease a baking tray or line with parchment paper. Preheat the microwave oven at 170°. Use convection or hot blast function. And for OTG preheat at 180° for 10 minutes.

2. In a bowl mix besan or chickpea flour, rice flour, milk powder, baking powder, cardamom powder and shredded almond. Mix well and keep aside.

3. In a large bowl whisk date powder, ghee or clarified butter and milk.

4. Add all the dry ingredients and mix. Make a smooth dough. Don’t knead much. Add little more milk and 1-2 tablespoon ghee or clarified butter if require to make dough. I had to add little milk and 1 tablespoon ghee more to make smooth dough. Add milk slowly as required.

5. Make small balls and press gently with your palm. Arrange the balls on greased or lined baking tray.

6. Place little shredded pistachios in the middle of the cookies. Press gently with your finger tips. Arrange all the cookies like this.

7. Bake in preheated oven at 170° for 8-10 minutes or till edges becomes light brown. Every oven takes different time. So keep an eye after 8 minutes. Don’t make too brown.

8. Let the cookies cool down completely. Enjoy delicious sugar free cookies immediately or store in airtight container for later use.

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Besan Or Chickpea Flour Cookies/Nankhatai

Besan or chickpea flour/garbanzo flour nankhatai or Indian shortbread cookies. Texture of these delectable cookies are light, flaky and crisp outside. And inside of the cookies are melt in mouth. You can feel the burst of flavour of ghee or clarified butter, baked chickpea flour or besan and cardamom.

What is nankhatai

Nankhatai are shortbread biscuits originating from the Indian subcontinent, popular in Northern India, Pakistan, Bangladesh, and Myanmar. The word nankhatai is derived from the Persian word naan meaning bread and khatai from a Dari Persian word meaning biscuit. Source – Wikipedia

You can make these nankhatai with different flavour. Here are some different types of nankhatai from this blog.

1. Multigrain chocolate nankhatai

2. Whole wheat coffee jaggery nankhatai

3. Gluten free rose nankhatai

4. Orange nankhatai

5. Oats thandai nankhatai

6. Nankhatai

You don’t need any fancy ingredients to make these superbly delicious cookies. All the ingredients are easily available in your pantry. Main ingredient is besan or chickpea flour or garbanzo flour.

And flavoured with cardamom powder. Baked besan and cardamom will give a wonderful taste and flavour.

Also used semolina or suji with whole wheat flour or atta to give a crispy texture. You can use butter to make these cookies but better to use ghee or clarified butter. Aroma of ghee made these cookies heavenly. You can use shredded almond or cashew nuts in the dough. I didn’t but used some cashew nuts and pistachio for garnishing. But this step is optional. You can also make the cookies without nuts if you want. Do try and after tasting these cookies, I am sure you will never buy nankhatai from store. Homemade nankhatai are much better than store bought.

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Recipe

Besan or chickpea flour – 1 cup

Atta or whole wheat flour – 1/2 cup

Semolina or suji – 2 tablespoon

Powdered sugar – 3/4 cup

Ghee or clarified butter – 3/4 cup

Cardamom powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Milk – 2 tablespoon or as required

Cashew nuts and pistachio as required

Method

1. Preheat the oven at 170°. Grease a baking tray or line with parchment paper.

2. In a bowl mix besan or chickpea flour, atta or whole wheat flour, semolina or suji, cardamom powder, baking powder and soda.

3. In a large bowl whisk melted ghee or clarified butter and powdered sugar. Whisk till mixture becomes creamy. If the weather is hot use room temperature ghee. No need to melt the ghee.

4. Now add all the dry ingredients. Combine everything to make a dough. In chilled weather ghee solidify quickly so if require add little milk to make a smooth dough. Or you can also add 2-3 tablespoon more ghee if you want. I used 2 tablespoon milk because my kids like crisp cookies. If you want mouth melting cookies skip milk and add 2-4 tablespoon more ghee to make a smooth dough.

5. Make small balls. I made 26 cookies with this dough. Press the balls gently with your palm and arrange on the greased or lined baking tray. Don’t forget to leave some space between the cookies.

6. Place half cashew nut on the middle of the every cookies. Press gently. You can also use pistachio or almond. I have used cashew nuts and pistachio. You can also use both on every cookies.

7. Bake in preheated oven for 12 minutes or till edges becomes light brown. Take out the cookies immediately after baking. I have made the cookies in two batches. And taken out the first batch after a few minutes. Colour of the cookies becomes brown. So don’t leave the cookies in hot oven after baking. Take out the baking tray from oven immediately after baking.

8. Enjoy the delicious cookies or nankhatai when completely cool down. Or store in airtight container for later use.

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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Jaggery Oats Sesame Cookies With Mixed Seeds

Jaggery oats sesame seeds cookies. Cookies are flavored with ghee or clarified butter, ginger, cardamom and cinnamon. Crispy crunchy cookies are mouth melting from inside. Little rice flour and roasted mixed seeds made these cookies perfectly crispy. In winter we often make til gur laddu, now here is a cookie with til gur or sesame seeds and jaggery.

Sharing one more gluten free bake today. My last post was a gluten free Millet walnut date cake. This time not millet, made these cookies with oats, sesame seeds, desiccated coconut, rice flour and sweetened with organic jaggery powder. So you can call it a healthy treat for kids and adults both. You may like some more gluten free cookies recipes on this blog. Click on the name below for recipe.

1. Oats tutti frutti cookies

2. Vegan date millet peanut butter cookies

3. Sesame jaggery sorghum cookies

4. Oats cornmeal lemon crinkle cookies

5. Oats almond cranberry cornmeal cookies

6. Fennel oats millet cookies

7. Rose flavored shortbread cookies

8. Pearl millet cashew almond honey cookies

9. Pearl millet sesame oats cookies

10. Pearl millet pizza crackers

11. Finger millet oats chocolate cookies

You can make these cookies with easily available ingredients. If you have oatmeal, no need to grind anything. I have used regular rolled oats so ground into fine powder. If you don’t have jaggery powder then you can use grated jaggery or use powdered sugar, brown sugar or any sweetener of your choice. Roasted mixed seeds will give a crunch and make your cookies more nutritious. You can get readymade pack of roasted mixed seeds. I have a pack of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds. You can use any dry roasted seeds. Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

Oats- 3/4 cup

Rice flour- 1/4 cup

Jaggery powder – 4 tablespoon

Ghee/clarifiedbutter- 3 tablespoon

Milk – 2 tablespoon

Ginger powder – 1/4 teaspoon

Cinnamon powder – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Baking powder – 1/4 teaspoon

Baking soda – 1/8 teaspoon

Sesame seeds – 2 tablespoon + for coating

Roasted mixed seeds – 1 tablespoon

Desiccated coconut – 2 tablespoon

Method

1. Preheat the oven at 170°.

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

3. Dry roast 2 tablespoon sesame seeds on a pan. When sesame seeds starts to splutter transfer the seeds on a plate.

4. Grind the oats into fine powder. In a bowl mix oats powder, rice flour, ginger powder, cinnamon powder, cardamom powder, baking powder, soda, dry roasted sesame seeds, desiccated coconut and roasted mixed seeds. I have a mixture of roasted pumpkin seeds, sunflower seeds, muskmelon seeds and flax seeds.

5.Spread some sesame seeds on a plate and keep aside.

6. In a large bowl cream ghee or clarified butter, jaggery powder and milk. Whisk well till everything combined really well.

7. Add all the dry ingredients and mix. Make a smooth dough. Don’t knead much. Make small balls out of the dough. I have made 12 cookies with this dough. You can make smaller or larger cookies.

8. Press the balls on sesame seeds gently. Now arrange the cookies on greased or lined baking tray. Keep some space between the cookies.

9. Bake in preheated oven for 12 minutes or till the edges becomes light brown.

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

Notes

1. Whole wheat flour/atta or all purpose flour/maida or any flour can be used instead of oats to make these cookies.

2. You can also use powdered sugar or any sweetener.

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.

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Almond Pistachio Star Cookies/Pista Badam Cookies

Almond pistachio star cookies or pista badam cookies. A delicious crisp eggless cookies to serve with tea or to enjoy in your munching time. These beautiful cookies are great for Christmas gift. If you don’t like to use all purpose flour or maida then make the cookies with whole wheat flour or any flour of your choice.

You can get some eggless fruit cake recipes to try for Christmas. Click here for the cake recipes. And get some different types of cookies recipe here. These star cookies are hot favourite amongst my family and friends. And always finish in no time. But if you have some leftover, store in airtight container for later use.

This post is going to be featured on Facebook gourmet group Shhhhh Cooking Secretly Challenge for the theme Christmas bake. This month my partner is very talented blogger Mayuri Patel. Her blog is a treasure of different types Indian and continental recipes and specially I love her different types of bread recipes. I have a long list to try like Onion and olive bread , Taftan etc.

Mayuri gave me butter and vanilla as secret ingredients. I made these crispy crunchy delicious eggless star cookies with these ingredients. I gave her egg and white sugar and she shared these delish Clementine cookies for the theme.

I have used Amul unsalted butter to get perfectly utterly butterly taste. But you can use any unsalted butter or ghee/clarified butter to make these cookies. Always chill the cookies in refrigerator before baking to avoid spreading and to get perfect shape. Place the cookies at least half inch apart on baking tray.

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Recipe

All purpose flour or maida – 1 cup

Powdered sugar – 1/2 cup

Butter – 4 tablespoon

Milk – 4 tablespoon

Vanilla custard powder – 2 tablespoon

Almond or badam – 1/4 cup

Pistachio or pista – 1/4 cup, finely chopped

Baking powder – 1/2 teaspoon

Baking soda – 1/8 teaspoon

Vanilla essence – 1 teaspoon

Method

1. Grind the almond into fine powder.

2. In a bowl mix all purpose flour or maida, custard powder, ground almond shredded pistachios, baking powder and soda.

3. In a large bowl whisk butter, powdered sugar and 3 tablespoon milk. Add vanilla essence and whisk again.

4. Now add all the dry ingredients and mix with your palm to make a smooth dough. Add 1 tablespoon milk if required. I had to use 4 tablespoon milk.

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

6. Make two part of the dough. Spread little flour on your rolling board or cleaned kitchen counter. Place one half of the dough and press gently with your fingers. Spread little flour on pressed dough. Roll with rolling pin. Don’t make too thin.

7. Cut with a medium size star shaped cookie cutter. You can use small sized cookie cutter if you want small cookies. I have used both. But small size cookies will take less time to bake than large cookies so keep an eye while baking. Make all the cookies from remaining dough in the same way.

8. Place the cookies on greased or lined baking pan. Don’t forget to leave some space between the cookies.

9. Keep the tray in refrigerator for 30 minutes to chill. Chilled cookies will not spread much and you will get perfect star shaped cookies.

10. In the meantime preheat the oven. I have used my Samsung microwave hot blast function. For microwave set hot blast or convection mode at 160° and for OTG preheat at 180° for 10 minutes.

11. When oven preheated take out the baking tray from refrigerator and bake for 12 minutes or till the edges becomes light brown. Mine were perfectly baked in 12 minutes.

12. Let the cookies cool down completely before serving. Hot cookies may be soft but cookies will crisp when cool. So remove the cookies from baking tray when cool. Serve crispy crunchy cookies with tea, coffee, milk or store in airtight container for later use.

Notes

1. You can use whole wheat flour instead of all purpose flour or maida.

2. Ghee or clarified butter can be used instead of unsalted butter but flavour may slightly differ.

3. You can also use walnut, cashew nuts or any nuts of your choice instead of almond.

4. Any essence can be used instead of vanilla essence.

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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Til Gur Jowar Cookies/Sesame Jaggery Sorghum Cookies/Gluten Free Cookies

Happy new year to all my readers. Wishing a very happy, healthy, joyous and prosperous new year to everyone. My first post of this year. Starting with a healthy recipe. Til gur jowar cookies or sesame jaggery sorghum cookies. A gluten free, healthy and absolutely delicious cookies with the goodness of sorghum flour or jowar atta, til or sesame seeds and jaggery or gur.

These eggless cookies are very easy to make. You don’t need to cream butter and sugar. Just mix everything and make a smooth dough. Make small balls and press on the sesame seeds to coat well and bake. Try and enjoy the crispy crunchy delicious cookies flavored with cinnamon, cloves and ginger. On last winter I had shared Til badam laddu or sesame almond laddu .

Til or sesame seeds and jaggery both are known as warm food. You may also like Pearl millet sesame oats cookies on this blog. For some more gluten free cookies recipes click here.

Til or sesame seeds contain calcium, magnesium, manganese, zinc. These seeds are a powerhouse of energy and when taken with jaggery they can help to reduce the risk of cold, cough and flu, which is a common health concern in winters. Jaggery or Gur is an ultimate winter superfood. The natural sweetener is not only a healthier alternative of refined sugar but also has numerous potential health benefits. Loaded with iron, vitamin C, protein, magnesium and potassium, gur is something that every person must include in their diet, especially when the temperature drops. Source

I have used sorghum flour or jowar atta to make these cookies. Gluten free Sorghum flour is rich in protein and fiber.

Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein. Source – Healthline

Sending this post to 279 #Foodiemonday bloghop theme is Sesame Seeds suggested by Mayuri Patel who blog at Mayuris Jikoni. I always love her space for versatile recipes and wonderful write up. I have a long list of baked recipes from her blog to try. Like Taftan, Christmas tea bread etc. You can also get many authentic Gujarati recipes on her blog.

Now coming to the recipe. As I mentioned above that its a quick and easy recipe. Just mix everything and bake. I have used organic jaggery powder but you can use powdered sugar, brown sugar or any sweetener of your choice. You can also use shredded almond or cashew nuts if you want. Nutty flavour of sesame seeds, coconut, jaggery and the mix aroma of ginger, cinnamon and cloves made these cookies divine. You can use whole wheat flour or atta, refined flour or maida or any flour instead of sorghum flour. But I recommend to try with sorghum flour or jowar atta for best result. I have used salted Amul butter and olive oil. But you can also use ghee or clarified butter, unsalted butter and instead of olive oil any flavorless oil can be used.

Recipe

Sorghum flour – 1 cup

Desiccated coconut – 4 tablespoon

Sesame seeds – 3 tablespoon + for coating

Organic jaggery powder – 1/2 cup

Salted butter – 3 tablespoon

Olive oil – 2 tablespoon

Dried ginger powder – 1/2 teaspoon

Cinnamon powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/8 teaspoon

Clove powder – 1/4 teaspoon, optional

Milk – 1/4 cup

Method

1. Dry roast 3 tablespoon Sesame seeds or til in a pan. When sesame seeds starts to splutter and change it’s colour to light brown immediately transfer the seeds on a plate.

2. In a large bowl mix sorghum flour or jowar atta, organic jaggery powder, baking powder, soda, desiccated coconut, dry roasted sesame seeds or til, cinnamon powder, ginger powder and clove powder.

3. Add olive oil and salted butter. I have used Amul butter. Chop the chilled butter into small pieces before measuring.

4. Mix everything well with your fingers. When everything combined really well add milk and make a smooth dough.

5. Preheat the microwave convection or hot blast function at 160°. For OTG preheat at 180° for 10 minutes. Grease a baking tray or line with parchment paper.

6. Spread some sesame seeds or til on a plate.

7. Make small balls out of the dough. You can make 18 – 20 cookies from this dough. Depends on the size.

8. Press the balls on the sesame seeds to coat well. For crisper cookies press to make thin cookies. I didn’t dry roast the sesame seeds used for coating because I wanted white coloured sesame seeds coated on brown cookies. You can use roasted sesame seeds if you like.

9. Arrange the sesame seeds coated and flatten balls on lined or greased baking tray. Don’t forget to leave some space between cookies.

10. Bake in preheated oven for 15 to 20 minutes or until cookies becomes golden brown. Keep an eye after 10 minutes. For soft mouth melting cookies bake for less time and for crispy crunchy cookies bake for longer time.

11. Let the cookies cool down completely before serving.

Notes

1. Any flour can be used instead of sorghum flour or jowar atta.

2. You can use any flavorless oil instead of olive oil.

3. You can add shredded almond, cashew nuts or any dry fruits in the dough.

4. You can also use vanilla essence or any flavour of your choice instead of cinnamon and cloves.

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

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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Bajra Or Pearl Millet Pizza Crackers / Gluten Free Crackers

Bajra or pearl millet pizza crackers. Crispy crunchy eggless crackers made with pearl millet or bajra flour. A perfect winter special gluten free treat for kids and adults both. Because nutritious and protein, fiber, iron enriched gluten free pearl millet or bajra also helps to stay us warm in winter. Crackers are gluten free and if you are following vegan diet, omit cheddar cheese powder.

Here is an easy to make recipe for this season. But if you don’t have pearl millet flour or you don’t like the taste of pearl millet then you can make it with refined flour/maida or whole wheat flour/atta. Refined flour or all purpose flour/maida definitely taste better but not healthy though but you can use once in a while. Or use a mixture of refined flour and whole wheat flour. Choice is your.

This time I have used my new Samsung microwave to make these crackers. At first I was little confused about its hot blast mode. But now my experience is its perfect for baking just like convection mode or OTG. But hot blast mode takes less time and also you have to set the temperature at low. For cookies set at 160° instead of 180° and for crackers set the temperature at 170° or 180° instead of 190°. And keep an eye after 8 minutes because it bakes faster than traditional oven. Here is the picture of the new member of my kitchen 😀. I also loved the look. Isn’t looks cute? And also sharing a picture of samosa which I had made first time using it’s slim fry mode. Slim fry mode works as air fryer. And vadi or sun dried lentil dumplings using sun dry mode. You can call it instant vadi.

Bajra is rich in magnesium, which helps keep the heart healthy. It has potassium, which dilates blood vessels, allowing blood to flow more easily. This helps reduce overall blood pressure. Bajra also has fibre that helps reduce LDL, or bad, cholestrol. Source

You may like some more recipes with pearl millet or bajra on this blog. Click on the name below for recipe.

1. Gluten free savoury pancake

2. Gluten free rose flavored nankhatai

3. Eggless pearl millet cashew almond honey cookies

4. Pearl millet sesame oats cookies

5. Fennel oats millet cookies

Earlier shared Whole wheat carom seeds or ajwain crackers

This week our 276 #Foodiemonday bloghop theme is Kids Party suggested by Swaty Malik. Swaty is a very talented blogger who blog at Food Trails. Do visit her space for many innovative and healthy recipes like Healthy sattu cookies , Semolina and coconut tea cake and her Palak paneer fried rice is also in my list to try soon.

My contribution for this theme is pizza flavored crackers made with pearl millet or bajra flour. Kids love pizza, right? So here is a crispy crunchy and nutritious crackers with all the goodness of pearl millet. As I mentioned above, if you want to make it dairy free just skip cheese powder. And if you don’t have bajra or pearl millet flour then you can use whole wheat flour or all purpose flour. You can also use the seasoning according to your choice.

Recipe

Bajra or pearl millet flour – 1 cup

Olive oil – 3 tablespoon

Salt – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Oregano – 1 teaspoon

Dried basil – 1/2 teaspoon

Chilli flakes – 1/2 teaspoon

Pizza sauce – 2 teaspoon

Garlic powder – 1/2 teaspoon

Cheddar cheese powder – 1 tablespoon, optional

Water – 5 tablespoon

Method

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

2. In a bowl mix bajra or pearl millet flour, salt and olive oil. Mix well.

3. Add baking powder, oregano, dried basil, chili flakes, pizza sauce, garlic powder and cheddar cheese powder. Mix again. See notes for more options.

4. Now add water and make a smooth pliable dough. Add little more water if required. I have used 2 teaspoon water more. Cover and keep aside for 10-15 minutes.

5. Sprinkle little flour on a flat surface. Knead the dough again and roll with a rolling pin. Thickness shouldn’t be more than 1/4 inch.

6. Prick with a fork and cut with a cookie cutter or pizza cutter. Cut into your desired shape.

7. Place the crackers on baking pan. Bake in preheated oven at 170° for 8 to 10 minutes or till the crackers becomes light brown. If you are using OTG bake at 180°. Enjoy the guilt free crackers on your munching time.

Notes

1. Whole wheat flour/atta or refined flour/ maida can be used instead of bajra or pearl millet flour.

2. You can add the seasoning according to your taste.

3. Garlic paste or minced garlic can be used instead of garlic powder.

4. You can also use freshly crushed black pepper in the dough.

5. To make the crackers vegan omit cheese powder.

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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Multigrain Chocolate Cookies Or Shortbread Cookies/Nankhatai

Eggless chocolate cookies or chocolate nankhatai/shortbread cookies. A delicious and healthy treat for your kids. Cookies are made with multigrain flour or a mixture of wheat, barley, ragi, corn, chana or chickpea and soybean flour and little cornmeal. And sweetened with organic jaggery powder. You can also use normal powdered sugar, coconut sugar or brown sugar. You can add some choco chips or chopped dry fruits in the dough if you want.

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I got a bottle of farm fresh organic jaggery powder from my loving neighbor Jagjeet Kaur Kang (Sona). Every year she brings a bottle for me from her parents home. And I love to use this jaggery in my bakes like

Gluten free apple almond cupcakes

Apple almond saffron whole wheat muffins

No butter no sugar oats almond cookies

Gluten free vegan apple jaggery cake

Whole wheat coffee jaggery cookies

Whole wheat Bournvita cake

and Gluten free oats tutti frutti jaggery cookies . So thanks to Sona and a big thank to her brothers who cultivate in their farm.

Sending this post to 275 #Foodiemonday bloghop theme is Healthy Bakes suggested by me. Eagerly waiting to see my fellow blogger’s recipes using different kinds of healthy flour or some healthy baked dishes.

I have used store bought multigrain flour but you can make a mixture of different flours if you want. And if you don’t have organic jaggery powder then you can use unrefined or raw sugar, brown sugar, powdered sugar, jaggery powder, coconut sugar or any sweetener of your choice. My kids like less sweet so I had used 1/3 cup organic jaggery powder, if you like your cookies sweeter then add 1 cup sweetener. Cornmeal will make your cookies crisp. But you can also use oats powder, besan or chickpea flour or simply increase the amount of multigrain flour. For soft and mouth melting cookies bake for only 10 – 12 minutes. And for crispy cookies bake for 15 – 20 minutes. Every oven takes different time so check after 10 minutes. If you are using OTG set the temperature at 180° but in new microwave convection mode bake at 160°.

Recipe

Multigrain flour – 1 cup

Cornmeal or makka atta – 1/3 cup

Semolina or suji – 2 tablespoon

Cocoa powder – 2 & 1/2 tablespoon

Butter – 1/2 cup

Organic jaggery powder – 3/4 cup

Vanilla essence – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Choco chips as require

Method

1. Preheat the oven at 180°.

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

3. In a bowl mix multigrain flour, cornmeal, semolina, cocoa powder, baking powder and soda.

4. In a large bowl whisk jaggery powder and butter well. I have used homemade white butter. I like my cookies less sweet but if you want sweeter cookies use 1 cup organic jaggery powder.

5. Add vanilla essence and whisk again.

6. Now add all the dry ingredients. Mix well and make a smooth dough.

7. Make small balls. You can make 21 – 22 small cookies. Or make larger balls to make large size cookies.

8. Press the ball gently with your palm and arrange the cookies on greased or lined baking tray.

9. Press ones choco chip in the middle. I had used white choco chips. You can use any choco chips or dry fruits of your choice. But this step is optional.

10. Bake the cookies in preheated oven for 12-15 minutes or till cracks appears. For crisper cookies bake for a few minutes more. Let the cookies cool down before serving. Enjoy the cookies with your milk, tea or coffee.

Notes

1. Any flour can be used to make these cookies.

2. You can also add some choco chips or shredded almond or any dry fruits in the dough.

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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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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Whole Wheat Flour Jam Filled Cookies

Whole wheat flour jam filled eggless cookies.
Buttery and melt in mouth cookies made with whole wheat flour or atta.
Jam filled cookies are all time kids favourite cookies. I still love these buttery jam cookies. Next time I will try to make these jam cookies with gluten free flour. Till then enjoy these utterly butterly delicious jam filled cookies. You can use any jam or fruit preserve of your choice.

Sending this post to Facebook group Recipe swap challenge
initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Priya Satheesh who blog at
Priyas menu. Check out her space for delicious and authentic recipes. I have selected this recipe from her space.

I have made it with whole wheat flour or atta but if you want you can use refined flour or maida or half whole wheat flour and half refined flour. I have used mixed fruit jam here. You can use any jam of your choice or whatever you have.

Recipe

Whole wheat flour or atta – 1 cup

Butter – 1/2 cup

Powdered sugar – 1/4 cup

Vanilla essence – 1/2 teaspoon

Baking Powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jam – 3 teaspoon

Method

1. Preheat the oven at 180°.

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

3. In a bowl sieve whole wheat flour, baking powder and soda. You can use half cup Whole wheat flour or atta and 1/2 cup refined flour or maida.

4. In a large bowl cream butter and powdered sugar.

5. Add vanilla essence and dry ingredients.

6. Make a smooth dough. If the dough is too soft then keep it in refrigerator for 15 – 30 minutes.

7. Make small balls. I have made 12 balls.

8. Arrange the balls on greased or lined baking tray 1 inch apart.

9. Make holes in the middle of every cookies with your finger.

10. Fill 1/4 teaspoon jam in the holes.

11. Bake in preheated oven for 18 – 20 minutes or until the edges becomes golden brown.

12. Let the cookies cool down completely before serving.

Notes
1. Refined flour or maida can be used instead of whole wheat flour or atta. Or use half whole wheat flour and half refined flour.
2. Any flavoured jam can be used.

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.
Please visit my facebook page and hit the like button to get the latest update
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