Bajra Chana Dosa/ Instant Bajra Dosa
Bajra Methi Crackers
Bajra And Almond Flour Cookies (Millet Cookies)
I surfed the internet to find the easiest Cookie recipe with Millet’s (that are trending currently), using ingredients that are easily available in our pantries, I scored and scored but couldn’t find anything that interested me. By now those who are following the blog and my social media handles know that when it comes to baking, I choose the most easiest recipes, which can be mixed in a single bowl and stashed in the oven to bake. Zero mess.
I love baking but I hate the mess that comes with it, so the trials in my kitchen are always on for a fuss free recipe. Though I did not find an ideal cookie recipe with Millet’s that would satisfy the hundreds of queries in my mind(millet’s are not the easiest to work with), I went adding ingredients purely on intuition to arrive at this recipe. As promised, its the easiest and egg free.
While you are here do checkout other bakes here on the blog like Blueberry Cheesecake, Apple Crumble, Easy 2 way Muffins, Upside down Orange vanilla cake, Oatmeal cookies, Apple tea cake and more…
Here is the simple recipe of the Bajra Almond Flour Cookies for you-
PREP TIME: 15(+ 30 min resting) COOK TIME: 15 Mins
TOTAL TIME:60 MINS COURSE: DESSERT
CUISINE: WORLD SERVINGS: 12 PIECES
AUTHOR: Rajni Ram
Ingredients:
Bajra flour(Pearl Millet flour) 1.5 cups
Almond flour 1/4 cup
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Desiccated Coconut 1/4 cup
Brown sugar 1/2 cup
Butter 100 gm softened
Salt 2 pinches
Black Currants a hand ful
Vanilla essence 1/2 tsp
Directions:
In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown sugar and combine until smooth and creamy. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well. Add this flour mix to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do. Now keep the kneaded dough in the refrigerator for 30 mins. Pre heat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper. Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins. Oven temperature are different for different ovens so keep a check from 12 mins. Remove the cookies carefully from the baking tray to a plate. The cookies will be soft when just out of the oven. Don’t worry they will turn crunchy on cooling completely. Enjoy the cookies with your favorite beverage. Cheers !!!
STEPWISE RECIPE FOLLOWS:
1. In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown sugar and combine until smooth and creamy.
2. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well.
3. Add this flour mix, little by little to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do.
4. Now keep the kneaded dough in the refrigerator for 30 mins. Preheat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper(picture not taken). Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins.
NOTES:
1. Since I made this recipe completely on intuition cannot say now if brown sugar can be substituted with white sugar or jaggery. When I try this again with white sugar or jaggery I shall update the recipe here.
2. I have used store bough Almond flour, however almond meal/flour can be made at home by blanching almonds, removing the skin, drying them and then powdering them.
3. Oven temperature are different for different ovens so keep a check from 12 mins.
4. The cookies will be soft when just out of the oven. Don’t worry they will turn crunchy on cooling completely.
5. Also at this point i’m not sure if any other millet flour can be used for this recipe. I shall soon try it out and update here.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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Kuthiraivali (Barnyard Millet) Pongal
Pongal is a savory dish of rice and lentils in South India similar to the Khichdi in the North. I have supplemented the rice with Barnyard Millet, called Kuthiraivali in Tamilnadu. These millets are high in fibre and are gluten-free. So for all the health freaks, here’s the recipe for you. This is a simple one-pot recipe. It makes a great breakfast option as compared to the rice Pongal, as it is lighter.
PREP TIME: 20 Mins COOK TIME: 15 Mins
TOTAL TIME: 35 Mins COURSE: MAIN
CUISINE: NORTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Ingredients:
Kuthiraivali(Barnyard Millet) 1.5 cups
Moong dal/ split green gram 1/2 cup lightly roasted
Pepper-Cumin powder 2 tsp (dry roast in the ratio 2:1 cool and grind coarse)
Salt as per taste
Cashewnuts 6-7
Ghee 1 tbsp
Curry leaves a few
Ginger 1 tsp finely chopped
Asafoetida 1 tsp
Turmeric powder
Directions :
Roast the moong dal to a light brown. Put the Millet in a vessel add the roasted dal to it and wash them nicely. Now put them into a pressure cooker and add 4 cups water, the salt, and turmeric powder and cook for 5 whistles. Let the pressure release. Now open the lid and give a light mash to the millet- dal mixture. It would have absorbed all the water while cooking, so pour another 1 to 1.5 cups of water and stir nicely. Now in a small tadka kadai put in 1 tbsp of Ghee and heat. Put the Cashewnuts in and fry them to a light brown. Remove them from the ghee and set aside. Now to the same ghee add Cumin seeds, let them splutter add-in the ginger, pepper- cumin powder, asafoetida, and curry leaves and fry them well in the ghee. Transfer this into the cooker. The Kuthiraivali Pongal is ready. Serve with some coconut-coriander chutney.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Roast the moong dal and keep it ready.
2. Wash the Kuthiraivali/Barnyard millet and moong dal and transfer them to a small pressure cooker. If using big cooker follow pot in pot method( that is putting the contents into a vessel and putting that vessel into the cooker). Pour 4 cups water and pressure for 5 whistles. Once the pressure releases check if the mixture is well cooked. They should be quiet soft, If not put back in the cooker for another 2 whistles.
3. The mixture will be a little solid, add around 1 to 1.5 cups of water, and loosen up the mixture.
4. In a tadka, Kadai, or small tempering pan add the ghee and let it heat. Add the cashews and fry to a light brown. Remove from ghee. To the same ghee add the cumin. Once they splutter add in the ginger, pepper-cumin powder, curry leaves, and asafoetida. fry nicely for a minute and pour it into the dal-millet mixture. The Kuthiraivali Pongal is ready
Notes:
1. If using pot in pot method then after pressure cooking, you can make the tempering in a bigger pan and add the rice dal mixture to the pan.
2. While adding water to the Pongal after pressure cooking to loosen it, you can add hot water instead of room temperature one.
3.Pepper -cumin powder direction pictures below–
If you tried this recipe and liked it please do comment below. I would love to hear from you.
