Today’s post is a very delicious and interesting Jeera cookie recipe. Loaded with the goodness of Cumin and whole wheat. These are eggless and refined sugar is replaced with palm jaggery that is mildly sweet.Roasted Cumin adds a nice flavor to the cookies. These flavorful cookies are perfect tea time accompaniment.
My son is back home for the weekend and these cookies were served to welcome him.Both my boys loved it to the core. A perfect treat for my boys.
Recipe for Jeera Cookies:
1 Cup Whole wheat Flour
1/4 Cup Ghee / Clarified Butter
1 Tbsp Jeera / Cumin
1/4 Cup Palm Jaggery Powder
1/2 Tsp Baking Powder
3 Tbsp Milk
1/2 Tsp Salt
Dry Roast Jeera / Cumin on low flame untill they turn aromatic.Ensure not to burn them. Let it cool completely. Lightly crush them using a rolling pin or mortal pestle.
Take a bowl. Add jaggery and ghee. Whisk untill the jaggery is nicely dissolved and the mixture is creamy. Take a wide bottom bowl. Add whole wheat flour, baking powder, salt and lightly crushed jeera. Slowly unfold the creamy ghee and jaggery mixture into the dry flour mixture.Mix using a spatula.The flour mixture should be lump free.Slowly add milk and mix it with your hands to form a soft and smooth dough. Cling wrap and refrigerate for about 10 mins. The dough will not be sticky.
Remove the refrigerated dough. Roll the dough on a clean platform. Cut it into desired shape using a cookie cutter.
Place these cookies on a baking tray.Pre heat the oven for at 180 degree celsius for about 10 minutes. Place the baking tray in the pre heated oven and bake for 15-20 minutes . Please note that the temperature varies for every Oven. You need to keep a close watch to ensure cookies don’t burn.
As the cookie egdes turn golden brown , remove the tray from the oven and allow it to cool completely. The cookies will be more crisp once completely cooled.
This recipe is adapted from Poonam’s blog for Recipe swap Challenge for August.You can find her recipe here. Thank you Poonam for the wonderful recipe.