I have used many white sugar substitutes in baking like dates, date syrup, brown sugar, banana but never really tries using jaggery. But I use jaggery all the time in my kheer, halwa and even tea. We do not take sugar in our tea at all! It adds this very rustic and earthly flavor to food and goes so well with ghee. So I though why not try a cookie with jaggery and ghee. So here is one for the rich and aromatic pleasant flavor of ghee together with jaggery. And not to mention the pleasant aroma you can enjoy while it bakes. I had the teddy bear cookie cutter so I just used that for shaping the cookie but that's absolutely optional and you can cut in any shape and size but just make sure they are of same thickness so they cook evenly. Also skip flaxseeds if you do not have them handy. I have started added them in small amounts to lot of foods just to add the omega 3 fatty acids as it is little difficult to eat them otherwise. So make these for your little ones but I am sure you would love them too!
Ingredients:
1 cup wholewheat flour
1/2 cup jaggery powder
4 crushed cardamoms
4 tablespoon ghee
4 tablespoon milk
2 tablespoon almonds (halved)
1 tablespoons ground flaxseeds
Recipe:
Mix the flour. jaggery, cardamom powder, flaxseeds in a bowl, add ghee and rub together hands till it resembles breadcrumbs. Add milk gradually and knead dough. Keep aside for 10 minutes, covered with towel.
Meanwhile slice almonds into halves and prepare a baking tray with parchment paper.
Roll out the dough and using cookie cutter could and cut the teddy shapes. Remove excess dough and continue the process till all cookies are done. Place all cookies on tray. Put the sliced almond on top and press lightly.
Bake in preheated oven on 180C for 12 minutes. Keep an eye so they do not turn brown.
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