Millet cookies with jowar flour, almond meal and ghee for the perfect afternoon snack! Think of cardamom flavoured indian tea kadai inspired biscuits, ideal for dipping with chai or having with coffee.
I love experimenting with different recipes for cookies. It is my favourite thing to bake because let’s face it, it takes less utensils than a cake and it is pre portioned so snacking is easy. This was one such experiment that turned out so delicious. It is not your typical ‘cookie’, the American version of it we know of. It has no fancy ingredients and is more of an Indian biscuit. If you like the butter biscuits from tea stalls, this one will be a slightly heartier version of that.
What does these millet cookies contain?
For this recipe, I use store-bought jowar flour and ragi flour. I had these two flours at home, however this recipe works with other millet flours and even with sathumaavu kanji. Before sharing this recipe here, I tried it with plain flour as well and it was amazing.
The recipe is open for you to try any flour of choice – however, I would recommend keeping it to one or two kinds of millet flours and not skipping the almond meal. The amount of milk required will vary slightly depending on the moisture absorption of the flour used.
Can I make these vegan?
I have used raw sugar and ghee in this recipe. It is a personal preference to use ghee in millet based dishes. I feel the nuttiness of ghee works well ragi flour. I tried a version with coconut oil, but the end result was ‘oily’ and not the best. As it stands now, these cookies have not been veganised by me.
That said, if you have access to a vegan butter or ghee – try it!
Millet Almond Biscuits
- 3/4 cup flour of choice
- 1/4 cup sugar add about 1-2 tbsp if you want it sweeter
- 1/4 cup ghee or coconut oil, for a vegan option
- 1 tsp cardamom powder or ginger powder
- 1/2 tsp baking powder
- 2 tbsp almond meal or grind almonds to a powder
- 1-2 tbsp milk of choice or water too, but milk does make it softer. I used soy milk
- Preheat oven to 160C and line a baking sheet
- In a pan, dry roast flours of choice in a low flame, mixing constantly so it does not burn. This step is crucial, so do it slowly. In about 3-4 minutes, a mild toasted aroma arises and the flour changes slightly dark in colour.
- Let the flour completely cool.
- In a bowl, add the cooled flour, sugar, ginger/cardamom, baking powder, sugar and ghee. Mix well to combine.
- Add the water or milk to reach a dough consistency
- Make into small balls and flatten.
- Bake for 15 minutes and pull it off the oven when it is still soft to touch. The cookies harden on cooling.
- I used a mix of ragi and jowar flours, both storebought. All flours like wheat, ragi, jowar or mixed millet flours can be used.
- For a delicious variation, try with sathu maavu
- I have tried with coconut sugar and raw sugar. If using a coarse sugar, slightly grind it in a mixie to a smoother texture.
- I have used ginger powder/cardamom but any flavouring works, or can be completely omitted too.
These millet cookies refined flour-free, refined sugar-free. However, I wouldn’t call it ‘healthy’ because it does contain sugar, ghee and best had in moderation.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about what your preferences and other readers.
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