Yes, i know the combination reminds you of our traditional ‘chikki’. And this one tastes quite like it too. Usually, i am not too fond of soft cookies, but these taste absolutely divine. The peanut and jaggery combination, we know is a winner. The amaranth flour adds a crunchy feel and gives the cookie a ‘jewelled’ look.
This one is a must try – A perfect healthy guilt free cookie.
Peanut and Amaranth Jaggery Cookies
Yes, i know the combination reminds you of our traditional 'chikki'. And this one tastes quite like it too. Usually, i am not too fond of soft cookies, but these taste absolutely divine. The peanut and jaggery combination, we know is a winner. The amaranth flour adds a crunchy feel and gives the coo
Dry roast the groundnuts, cool and remove the outer skin.
Grind into a fine powder.
In a large bowl mix the powdered groundnuts, jaggery and amaranth flour together.
Add the soft butter and bring the mixture together into a soft dough.
Preheat the oven at 180 degrees for 10 minutes.
Shape the cookies and place them on a greased and lined baking tray.
Bake at 150 degrees for 10 minutes [ or until the lower edges start to brown]
Remove from the oven and allow to rest for 5 minutes .
Transfer to a wire rack to cool completely.
Store in an air tight jar once cooled.
Oven temperature and time may vary. Bake just until the lower edges start browning. Over baking will burn the cookies.
Amaranth flour isn't easily available, where i stay. I buy the seeds instead.Amaranth flour can be easily prepared at home. Dry roast the seeds until they slightly darken and give a nice aroma. Cool and grind into a fine powder. The flour would still have a few 'seeds' left, that's ok.
The jaggery used must be completely powdered and without any lumps. Jaggery cookies can be tricky at times. Making sure that the jaggery is powdered and the cookie just 'baked enough' is very important.
Since the baking time for these cookies is less, we must make sure that the groundnuts are roasted well.