Crunchy, nutty, and rich in nutrition – Bajra Cookies are here to steal the spotlight from maida biscuits! Perfect for healthy snacking, these cookies combine the goodness of bajra flour, jaggery, and dry fruits to create a delightful treat. Bake them and enjoy a guilt-free indulgence!
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Preheat the oven to 160°C.
In a mixing bowl, combine jaggery powder and desi ghee until smooth.
Add bajra flour, dry fruits chips, dessicated coconut, baking soda, baking powder, and vanilla extract to the mixture. Mix well.
Gradually add cold milk to form a dough. Ensure the dough is firm but pliable.
Shape the dough into small cookies and coat them with chopped dry fruits.
Place the cookies on a baking tray lined with parchment paper.
Bake in the preheated oven for 20 minutes or until golden brown.
Allow the cookies to cool to room temperature before storing them in an airtight container.
Ensure the dough is firm but not too dry to avoid crumbly cookies.
Use cold milk sparingly to achieve the right consistency for the dough.
Store the cookies in an airtight container to maintain their crunchiness.
You can experiment with different dry fruits for coating to enhance the flavor.
Can I use a different flour instead of bajra flour?
Yes, you can substitute bajra flour with other gluten-free flours like almond flour or millet flour, but the texture and flavor may vary.
How long can I store these cookies?
These cookies can be stored in an airtight container for up to 7-10 days at room temperature.
Can I replace jaggery powder with sugar?
Yes, you can use sugar instead of jaggery powder, but jaggery adds a unique flavor and makes the cookies healthier.
What can I use instead of desi ghee?
You can use unsalted butter or coconut oil as a substitute for desi ghee.
Can I make these cookies vegan?
Yes, replace desi ghee with coconut oil and use a plant-based milk instead of cold milk to make the cookies vegan.
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