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Saturday 26 April 2014

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Source(google.com.pk)

These whole wheat cookies are light and crispy. They are great with tea or coffee. This is an egg-less cookie recipe.

Recipe makes about 24.

Ingredients

1 cup whole wheat flour

1/2 cup sugar

1/4 teaspoon salt

1/4 cup sliced almonds

1/2 teaspoon green cardamom seed coarsely powder (ilaichi)

1/2 cup unsalted butter (8 tablespoons or 4oz)

About 2 tablespoons of milk or as needed

Method

Pre heat the oven to 360 degree F.

In a bowl, mix the flour, sugar, salt, sliced almonds and cardamom powder well.

Next add soft butter and milk to the flour mixture to make dough. Dough should be very soft.

Divide the dough into about 24 equal parts and make them into balls.

Press each ball between your palms lightly; every piece should be about 1/2” in thickness.

Place the dough balls on an ungreased cookie sheet about inch a part.

Bake the cookies for about 18 minutes or until cookies are lightly gold brown.

After they become lightly golden brown remove the cookie sheet from the oven. Let the cookies cool down for two to three minutes before taking them off the cookie sheet.

Variations

Replace the almonds with walnuts or pistachios.

Gaund (or Gond) is a natural edible gum. Gaund provides heat to the body and is usually eaten in cold winter months. It is also given to the nursing mother to help with lactation and provide nutrients for the baby. The main ingredients for panjiri are whole-wheat flour, nuts, Gaund, and sugar.

Will make 20 pieces.

Gaund PanjiriIngredients:

1 cup whole-wheat flour

1/3 cup clarified butter (ghee)

1/2 cup Gaund (edible gum)

1/4 cup tablespoons melon seeds

3/4 cup tablespoons coarsely ground almonds

1/2 cup puffed lotus seed (makhana)

1 teaspoon powder ajwain (carom seed)

1 teaspoon dry ginger powder

1 cup plus 2 tablespoon sugar

1/2 cup water

Method:

Break Gaund (edible gum) coarsely. Keep aside.

Break the makhana (lotus seed) in about four pieces. Keep aside.

Wash the melon seeds with water. Before draining the water, discard the seeds that are floating on top.

Next in a frying pan, dry roast the melon seeds on medium heat. Note: Stir the mixture continuously. They will lightly splatter while roasting (like popcorn). Take out and keep aside. When all seeds almost stop splattering they are done. The seeds should not get brown in color to avoid overcooking.

In the same frying pan, add one tablespoon of ghee. When it melts, add the makhana and roast them on medium heat for 2 to 3 minutes until they become crunchy. Note: Stir the mixture continuously. The makhana should not become brown in color. Otherwise, they will be overcooked.

Transfer them with melon seeds.

Heat 2 tablespoons ghee in the same frying pan on medium heat. Add the Gaund and stir-fry them until they puff up like popcorn. Note: Stir the mixture continuously. This should take 2 to 3 minutes. Note: This will absorb all the butter. Take it out over paper towel.

Use the same frying pan and put the ghee and whole-wheat flour and roast the flour on medium heat until the flour becomes light golden brown

Add the ground almonds, ajwain and ginger powder to the roasted flour and roast for another 5 to 6 minutes until the flour becomes medium brown in color and you start to smell the aroma.

Note: Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.

Add all the remaining ingredients: Gaund, melon seeds, and makhana. With flour mixture. Mix it well and roast for another minute.

Remove from the heat and keep the mixture aside.

Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer.

Mix the flour mixture with syrup and pour it over 8″ greased plate quickly before the mixture dries.

After the panjiri dries break the in pieces.

The panjiri can be stored in an airtight container for 2 to 3 weeks.

Notes:

If panjiri is not being made for the nursing mother you don’t have to add ajwain and ginger powder (The ajwain and ginger add a slightly bitter taste to panjiri).

If you want to make ladoos from the mixture, add 2 tablespoons of warm ghee and sugar without making the syrup and form them in ladoo shapes.

Gaund and melon seeds are available in Indian grocery stores.