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
- 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
- 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.