Whole Wheat Mawa Jaggery Cookies | Khoya jaggery cookies | Whole Wheat jaggery cookies | Mava jaggery cookies with step by step instructions
Eggless, refined flour free, easy to make with basic pantry ingredients these Whole Wheat Mawa Jaggery Cookies are free of refined sugar, (sweetened with jaggery)
The best part is they are made with simple everyday ingredients like ghee and atta!
They have become our new favorite cookies along with Parsi mawa cake to enjoy with our Masala chai.
You may try my other cookies/biscuits recipes like –
and Multigrain Savory crackers
What is Jaggery in Whole Wheat Mawa Jaggery Cookies ?
Jaggery also known as ‘gur’ in Hindi, Indian language. It’s very popular ingredient in India and in many Asian countries used in making desserts.
According to Wikipedia Jaggery/gur is unrefined sugar obtained from raw, concentrated sugarcane juice.
What could be substitute for Jaggery?
Brown sugar or coconut sugar works best in place of jaggery.
Recipe Card 🔽
Whole Wheat Mawa Jaggery Cookies |
Ingredients
- 1 +1/4 cup wheat flour
- 1/2 cup jaggery Powder
- 1/2 cup ghee/Clarified butter
- 1/4 cup mawa/Khoya
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2-3 tbsp milk
- 2-3 cardamom pods powdered
- 1/2 tsp grated nutmeg
- 8 cashew pieces halved
Instructions
- To begin with Preheat oven @180°C for 10 minutes.
Dry ingredients
- In a large bowl mix together atta (whole wheat flour), baking powder, baking soda, cardamom powder, cinnamon powder, nutmeg powder and salt.
- Whisk to combine. Next add mawa/khoya and mix with your fingers to incorporate well.
Wet Ingredients
- In another large bowl add jaggery powder and ghee. Whisk it to combine well.
- These steps can be done in stand mixer also.
- Now to make a dough mix wet ingredients to dry ingredients in small batches. Add milk.
- Combine it well using your hands or in a stand mixer, until it comes together nicely. If required, you may add 1 tsp of milk more.
- Keep the dough covered in the refrigerator for 20 minutes before baking.
- Then roll the dough between two sheets of butter paper using a rolling pin.
- Shape them with cookie cutter like I have done or simply make round cookies around 1/4 inch thick.
- Stick cashew half on top of each cookie and press gently.
- Lay a parchment paper over baking tray. Place cookies on tray with a spatula, keeping 1 inch distance between each as it will expand while they are baking.
- Bake for 12-15 minutes in a preheated oven or until crisp and golden brown in color.
- Let cookies cool completely on a wire rack and then store in an airtight container
Notes
Step by step instructions and pictorial presentation to make Whole Wheat Mawa Jaggery Cookies
To begin with Preheat oven @180°C for 10 minutes.
Mix dry ingredients
In a large bowl mix together atta (whole wheat flour), baking powder, baking soda, cardamom powder, cinnamon powder, nutmeg powder and salt.
Whisk to combine. Next add mawa/khoya and mix with your fingers to incorporate well.
Mix wet Ingredients
In another large bowl add jaggery powder and ghee. Whisk it to combine well.
These steps can be done in stand mixer also.
Now to make a dough mix wet ingredients to dry ingredients in small batches. Add milk.
Combine it well using your hands or in a stand mixer, until it comes together nicely. If required, you may add 1 tsp of milk more.
Keep the dough covered in the refrigerator for 20 minutes before baking.
Then roll the dough between two sheets of butter paper using a rolling pin.
Shape them with cookie cutter like I have done or simply make round cookies around 1/4 inch thick.
Stick cashew half on top of each cookie and press gently.
Lay a parchment paper over baking tray. Place cookies on tray using a spatula, keeping 1 inch distance between each as it will expand while they are baking.
Bake for 12-15 minutes in a preheated oven or until crisp and golden brown in color.
Let cookies cool completely on a wire rack and then store in an airtight container.
How to store these cookies?
Once they are baked, cool them completely and store in an airtight container for upto 3 weeks at the room temperature.
Notes
1. Try to roll the cookie dough to even thickness. If the thickness is not same, they won’t bake properly in oven.
2. Always use a spatula to handle the cut out cookies. It is easier to pick and place on tray.
3. I make sure to rotate the tray midway while baking cookies (for even baking), as the ovens always have hotspots.
4. While the cookies come out of oven, they will be soft to touch. But once they cool down they will be perfect.
5. Make sure not to over bake as they may turn hard.
6. These cookies stay good at room temperature. So no need to refrigerate.
If you’ve tried this recipe or any other recipe on Yummytalesoftummy, don’t forget to rate the recipe and leave me a comment below!
I would love to hear your thoughts, variations and feedback. And if you took some pictures of it, share it with me on Instagram, so I can re-share on my post and stories!
I will see you soon with yet another interesting recipe. Come right back a I love to have you around.
Happy Cooking
Regards❤️
Lata
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