Semolina Almond Cookies

 

 

Experimenting  with cookies is my favourite way to pass time. I recently read up one of Neeta Mehta’s book on  eggless bakes. The thought of semolina/ rava and almond in cookies seemed too interesting to be missed. Using her basic idea and my cookie style, resulted in this chewy wonder. These are very close in flavour and taste to our desi ” rava laddu”.


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Semolina Almond Cookies
Chewy semolina cookies with the goodness of almonds. These remind me a lot of rava laddus!
Course snack
Servings
numbers
Ingredients
Course snack
Servings
numbers
Ingredients
Instructions
  1. Roast the semolina in ghee till it gives a fine aroma and turns light brown.
  2. Sift the roasted semolina, wholewheat flour, almond powder, badam milk powder and baking powder together until well combined.
  3. In a large plate/ thali cream the butter and sugar together until it turns light and fluffy. [ Use the back of your palm to flatten and press the mixture down and mix in a circular motion. This takes about 10- 15 mins.]
  4. Add the sifted flour and combine well to form the dough. Add milk if required [ one tbsp at a time] to bring the mixture together . Knead into a soft dough.
  5. Preheat the oven at 170-180 degrees for 10 mins.
  6. Shape the cookies and arrange on a  greased and lined cookie tray.
  7. Bake at 150 degrees for 10 mins or until the edges start to lightly brown
  8. Remove from the oven, cool for 5 mins and using a flat spatula carefully transfer the cookies to a cooling rack
  9. Allow to cool completely before storing in an air tight jar.
Recipe Notes

1. I used the fine variety of semolina for this recipe. Also called 'chirroti rava'

2. Adding the milk is optional. Add it only if you find your cookie dough to be dry / difficult to shape into cookies.

3. Greasing the parchment paper well is important as the base of these cookies tend to stick to it while cooling. Also carefully remove them after 5 mins once they are out of the oven, to avoid the same.

4. These cookies are chewy in texture .

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