Ingredients
- 1 cup pearl millet flour Bajra/ kombu
- ¼ cup Ghee plus as needed
- ¼ cup sugar heaped
- ¼ teaspoon salt
- 1 Cardamom
- ¼ teaspoon Baking powder
Pearl millet, also known as bajra in Hindi and Kambu in Tamil, is used to make cookies using bajra flour.
A gluten-free biscuit made with essential components, including sugar, cardamom, and ghee (clarified butter).
I tried these bajra cookies last week when I traveled quickly to Chennai for a family event.
Every evening, my mother-in-law provides some snacks for everyone at home. Millet cookies were kept separate, and my co-sister was asked if she wanted them.
When they came, someone gave them some millet cookies. My co-sister opened it and tasted it because she enjoys millet. I also received one so I could taste it, and it was delicious and crisp.
I adored it and wanted to attempt baking it myself. I wanted to write down what I had read about the ingredients, but as usual, I forgot.
When I went grocery shopping last week, I still took this package of bajra flour from Mustafa.
I wanted to try posting bajra millet cookies today. I modified the same nankatai recipe that I had previously used.
I wasn’t confident whether the cookies would stay in shape or spread out. Nevertheless, except for being gluten-free, it came out incredibly lovely and crisp, like the nan katai I made.
Ideal for the snack box for your children.
INSTRUCTIONS
- Oven preheating at 190 degrees C. Meanwhile, add salt and cardamom to powdered sugar.
- Mix the powdered sugar combination, baking powder, and pearl millet flour thoroughly in a mixing dish.
- As you combine in a rubbing motion, gradually add 14 cups of ghee. Have additional ghee on hand in case you need it.
It might require another 1 or 2 tablespoons of ghee. You need a dough that is both stiff and flawless. Simply use ghee to make dough instead of milk or water.
- Make ten equal-sized balls and softly flatten each one. Place in a tray lined with butter paper, then sprinkle with flour.
The separated balls should need to be slightly flattened to become cookies. Bake for 14–15 minutes at 190°C. When finished, cool over a wire rack.
Store in an airtight jar after it is cooled, then enjoy! Just melting in the mouth.