• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

THE E COOK BOOK

  • Home
  • About me
  • RECIPES
  • CONTACT

Amaranth Jaggery Cookies

December 14, 2019 by Neeru Gulati 4 Comments

Spread the love

 

We have been eating amaranth seeds laddoos during fasting. In a supermarket recently, I  had come across amaranth flour and this suddenly intrigued me. Can I use it in my bakes.?

Didn’t know much about amaranth. So came back and searched the net. The foods like buckwheat and amaranth which we consume during fasting are light on the stomach and are easily digestible. Amaranth is considered a superfood as it is rich in proteins, fibre, antioxidants and iron. This was enough to encourage me to bake with amaranth flour.

These super delicious cookies are made with amaranth flour, jaggery powder and ghee. I have added desiccated coconut and cardamom powder to enhance the flavour. That makes these cookies gluten-free and full of flavours. Try this recipe and share your feedback in comments.

Amaranth Jaggery Cookies

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Course Snack
Servings 13 Cookies

Ingredients
  

  • 1 cup Amaranth flour
  • 3/4 cup Jaggery
  • 1/4 cup Ghee or clarified butter
  • 2 tbsp Desiccated coconut
  • 1 pinch Salt
  • 1/4 tsp Cardamom powder
  • 1 tbsp Cashews for garnish

Instructions
 

  • In a big bowl, take ghee and jaggery. Cream them with a hand whisk until the mixture is fluffy and white. This is an important step. Don't try to skip it.
  • In another bowl, take amaranth flour, desiccated coconut, cardamom powder and salt. Mix the ingredients with a spoon.
  • Now add the flour mixture to ghee and jaggery mix.
  • Bring the dough together and keep it aside.
  • Preheat the oven at 150 C for 10 min.
  • Scoop out the cookies with the help of a measuring spoon and flatten them with your hand.
  • Place them in a parchment paper-lined baking tray.
  • Bake for 15 to 18 minutes or until the edges start browning.
  • Cool them on a wire rack and store in an airtight container.

Notes

I have used 3/4 cup jaggery as jaggery is less sweet. If you are using sugar you can reduce the quantity as per your taste.
As these cookies are without baking powder, creaming ghee and jaggery is an important step. 
Baking time may vary depending upon your oven's temperature settings. 

 

Filed Under: Cookies Tagged With: Amaranth flour, Jaggery

Previous Post: « Almond Jaggery Biscuits
Next Post: Whole Wheat Potato Bread »

Reader Interactions

Comments

  1. Surekha Patel

    January 22, 2020 at 8:57 am

    Could you tell me what amaranth flour is please?
    Thanks.

    Reply
    • The E-Cook Book

      January 22, 2020 at 10:18 am

      Amaranth or rajgira is usually consumed during fasting. The seeds are small and look like poppy seeds if you have seen them. Amaranth flour is gluten-free so its good for people with gluten allergy. It’s rich in fibre and good for maintaining cholesterol in the body. The flour can be made at home by grinding the seeds in a grinder. Thanks for stopping by.

      Reply
  2. anthieya jude

    February 18, 2020 at 1:50 am

    What cup size have u used here

    Reply
    • The E-Cook Book

      February 19, 2020 at 6:09 am

      I have taken about a tbsp of cookie dough for each cookie. Thanks for stopping by.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

LOOKING FOR A RECIPE?

DON’T MISS A RECIPE ENTER YOUR E-MAIL
Enter your email address and click on the Get Instant Access button.
I agree to have my personal information transfered to MailChimp ( more information )
We respect your privacy

JOIN ME ON

New Recipe

  • Oats Jaggery Biscuits
  • Whole Grain Bread With Poolish
  • Semolina cream cake
  • Pull apart stuffed dinner rolls

Tags

All purpose flour Almond flour Almond meal Amaranth flour Bananas Barley flour Beetroot Brown sugar Carrots Chia seeds Chocolate Chocolate chips Cocoa Cocoa powder Custard powder Desiccated coconut Dessicated coconut Eggless Eggs Finger millet flour Flaxseeds Ghee/clarified butter Gluten Free Gramflour Gram flour Jaggery Jowar flour Khandsari sugar Khnadsari sugar Multi millet flour Oatmeal Oats Potatoes Pumpkin puree Pumpkin seeds quinoa Ragi Flour Rice flour Semolina Sorghum flour Soya granules Tangzhong method Tapioca flour Whole Wheat Whole wheat flour

Copyright © 2021 · The Ecook Book