Phool makhana bajra cookies/ Foxnut pearl millet cookies
Makhana bajra cookies are one of my favourite cookies. These crunchy cookies are very easy to make.
Quick tip -
1. Phool makhana powder/ Foxnuts powder - dry roast phool makhana till golden and crunchy. Let it cool completely. Pulse it in a mixer jar to a fine powder. Ready to use.
2. Before using almonds dry roast them properly. Let it cool completely.
3. Butter should be at room temperature.
4. Time of baking varies from every oven.
5. The cookies when hot will crumble. They will harden as it cools completely.
Ingredients -
2 cups makhana powder/ foxnut powder
1 cup bajra flour/ pearl millet flour
1/8 tsp baking soda
Pinch salt
1 cup almonds (dry roast)
2 tbsp olive oil
50 grams unsalted soft butter
1 cup powdered jaggery
2 tbsp coconut powder
1/2 cup warm milk
Method -
1. In a mixing bowl mix makhana powder, bajra flour, baking soda, salt and coconut powder.
2. Add powdered jaggery and mix.
3. In a grinder jar add almonds and olive oil.
4. Grind it.
5. At first stage it will turn into powder. Scrap it from the sides. Keep grinding it.
6. Keep grinding it. After a while it will turn into sticky butter.
7. Almond butter is ready to use.
8. Add almond butter and normal butter to makhana bajra mixture. Mix well.
9. Mix well with your fingers.
10. Add warm milk little by little and mix.
11. Add milk little by little and knead.
12. Knead it to a soft dough. Cover and keep aside for 10-15 minutes.
13. Roll the dough with rolling pin.
14. Spread chocolate chips on it. Cut in different shapes using cookie cutter.
15. Arrange them on the greased oven proof tray lined with foil paper.
16. Preheat oven at 180°C for 10 minutes. Place the tray inside the oven and bake for 20 minutes.
17. Remove it from the oven and let it cool completely for 15 minutes or so.
18. Phool makhana bajra cookies are ready.
19. Store in air tight container.
Cook, Click & Post before you have a toast!
No comments:
Post a Comment