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.
Equipment
- baking tray oven
- 1 mixing bowl
Ingredients
- 1 cup Besan or chickpea flour
- 3 tbsp Rice flour
- ½ cup Dry date powder
- ¼ cup Butter or ghee
- 3-4 tbsp Milk
- ½ tsp Baking powder
- 1 tbsp Milk powder
- ½ tsp Cardamom powder
- 1 t tbsp Shredded pistachios
- 1 tbsp Almond
Instructions
- 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.
- In a bowl mix besan or chickpea flour, rice flour, milk powder, baking powder, cardamom powder, and shredded almond. Mix well and keep aside.
- In a large bowl whisk date powder, ghee or clarified butter, and milk.
- Add all the dry ingredients and mix. Make a smooth dough. Don’t knead much. Add a 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 a smooth dough. Add milk slowly as required.
- Make small balls and press gently with your palm. Arrange the balls on greased or lined baking tray.
- Place little shredded pistachios in the middle of the cookies. Press gently with your fingertips. Arrange all the cookies.
- 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.
- Let the cookies cool down completely. Enjoy delicious sugar free cookies immediately or store in airtight container for later use.