Baking with alternative flours is exciting. My mind keeps on working the combinations so that the bakes are healthier and tastier too.
My daughter tastes and tells if a particular combination is good or not. She doesn’t mince words and always gives a very right opinion. Kids have this wonderful habit of speaking their mind. Sometimes, I wonder why we lose this terrific habit as we grow up.
Of all the flours I use, Jowar or Sorghum flour is the one I like the most. Now we all know about the benefits of including millets in our diets. I like jowar flour due to its colour and the texture it gives to my cookies. Of late I have been using jaggery in my bakes and am really happy with the results. If you don’t like jaggery, go for brown sugar or cane sugar.
If you want to bake biscuits with jowar and rice flour, try this recipe
These cookies are without baking powder/baking soda. Children love these as cocoa powder is everyone’s favourite. And then these are packed with the goodness of nutritious sorghum flour and jaggery.
Cocoa Jowar Cookies
- 1 cup Sorghum flour
- 3/4 cup Jaggery powder
- 2 tbsp Cocoa powder
- 1/3 cup Ghee or clarified butter
- 1 tsp Vanilla essence
- 1 tbsp Cashew pieces for garnish
- Take ghee and jaggery powder in a big bowl and cream until the mixture becomes white and fluffy. This is a very important step. Don't try to skip it.
- Add vanilla essence and whisk it again.
- Sieve flour and cocoa powder in another bowl. Sieving helps to aerate the flour and removes the lumps.
- Add flour to the ghee jaggery mixture and make a dough. If the dough isn't coming together, add a teaspoon of ghee. You can refrigerate the dough as well for half an hour.
- Preheat the oven at 180 C.
- Line a baking tray with parchment paper.
- Scoop out the cookies and line them on the baking tray.
- Press them with hand to flatten and put a cashew nut on the top.
- Bake the cookies at 150 C for 18 to 20 minutes.
- Cool on a wire rack and store in an airtight container.