I wanted to replace sugar with jaggery but was skeptical to use it as such because of the impurities found in jaggery and I was not sure of the measures for adding jaggery syrup so I decided to use palm sugar and glad that I did, it gave a mild sweetness to the cookies which was perfect.Now you ask me for the recipe source?! With collars up I can say it is my own experiment oh yeah I have started to experiment recipes in baking also 🙂
Millet Cookies Recipe
Recipe Category: Snack | Recipe Cuisine: Indian
Millet Flour – 1/4 cup
Wheat Flour – 1/4 cup
Butter – 3.5 tbsp
Palm Sugar – 1/4 cup
Vanilla Essence – 3/4 tsp
Water / Milk – 2 tsp
If you don’t have readymade millet flour, dry roast any millet you have till golden brown then powder and use it.You can replace palm sugar with jaggery / demerara sugar
Method:
- In a mixer add palm sugar and powder it finely.In a mixing bowl add butter and powdered sugar.
- Whisk it well then add vanilla essence and set aside.In another bowl add millet flour and wheat flour and whisk it well.
- Now beat sugar butter mixture after adding vanilla essence, then add the flour.Mix well with your hands to form a mixture like the one shown below.
- Then little water / milk to form a dough,I used water…it may require very little water say 1 to 2 tsp thats all.Now spoon the mixture using measuring spoon, I used 1/2 tbsp measuring spoon to do this.Make a ball and flatten it slightly.Flatten it to 1/4 inch thickness or slightly thinner.
- Line butter paper / silver foil on the baking tray and arrange the cookies.Bake the cookies at 180 deg C for 12-15mins or until the edges turn golden brown.Cool on wirerack then store in airtight container.
Cool down and then store in airtight container.Serve warm with a glass of milk or as a tea time snack.
My Notes:
- If the dough doesn’t hold together then sprinkle an extra tsp of water/milk.
- I use measuring spoon for spooning the batter to get cookies of even size.
- The cookies seem to be soft when take out of the oven, but don’t be tempted to overbake.After cooling down it will become crispy.
- If you don’t have palm sugar replace it with demerara sugar / jaggery. But I always prefer adding jaggery syrup to avoid the impurities.
- The timing depends on the cookie size and thickness.If you are making a slighter thicker cookie then it might take atleast 20mins to get baked fully, so adjust the timing accordingly.
- I made slightly thin so it took me only 15mins.
- This is very mild in sweet as I wanted it for teatime snack, if you prefer sweeter cookies then add a tbsp of extra palm sugar.
- You can replace vanilla essence with cardamom powder too.
- You can try with any millet flour like ragi / kodo millet etc.
They look so beautiful… Want to try now…
what is millet locally called? so interesting…also can i use just millet flour and not use any wheat flour in this recipe?
Millet is Siruthaniyangal in Tamil…..I dont think it will work out as the dough will not hold together this is my guess…You can try and see
Which millet flour did you use?
It is mixed millet flour….
What do you call kodo millet in Tamil
It is Varagu in Tamil…Please check how to cook millets post for more translations
Wow this looks so delicious..
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Looking crispy and yummy!
Can I use 'Sathumavu' powder instead of millet and wheat flour?
Thats a lovely idea….You can try and see,guess it should work….Please let me know how it turned out for u! 🙂
Turned out excellent, I add some cashews also and home made vanilla extract 🙂
The cookies look great! Can we use ghee instead of butter though? If so, can you please suggest the amount of ghee to be used?
Yes you can can try with the same quantity….
Hii sharmi I'm tasting the millet(samai flour) cookies.. Taste is really awesome.. Best cookies I've made till date?
Hello, should the flour be roasted?
No I used it as such
Can we do this without oven
yes try in cooker