Whole Wheat Mawa Jaggery Cookies |
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!
Servings 15 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
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.