Whole Wheat + Ragi + Jowar Biscuits

Whole Wheat Ragi Jowar Biscuits

Hello Everyone!

Whole wheat Ragi Jowar biscuits with cocoa and vannila flavour. These biscuits are crispy, mild sweet perfect for tea-time.

Few things which I always follow before baking: 

* Sieve the 3flours, cocoa powder, baking powder and salt for 7- 8 times.

* Consistency of jaggery syrup is like honey. 

* Ingredients should be in room temperature.

* Preheat oven / microwave convection mode.

* Grease your baking tin / pan with oil/ butter.

Ingredients:

Whole wheat flour - 1/2 cup / 60 gms

Ragi /Finger Millet flour - 1/4 cup / 30 gms

Jowar / Sorghum flour - 1/4 cup / 30 gms

Baking powder - 1 tsp

Salt - 1/4 tsp

Butter - 1/2 cup /100 gms

Jaggery syrup - 1/4 cup  

Cocoa powder - 2 tablespoons

Vanilla essence - few drops

Chopped almonds - 7-8 nos

Method:

# Sieve all three flours, cocoa powder, baking powder, salt for 7-8 times.

# Dry roast almonds and chop them.

# Mix butter and jaggery syrup together.

# Mix sieved dry ingredients, almonds,butter and jaggery syrup.

# Give a log shape and cling wrap. Keep it in refrigerator for 1hr or keep the dough in freezer for 20 minutes.

# Preheat your microwave convection mode @ 160'c.

# Grease your baking tin with oil / butter.

# Bake biscuits @ 160'c for 12 minutes.

# Once baked cool on a wire rack and store in an airtight container.

Please do try and provide your comments.

Thank U!

Jeera Biscuits

Jeera Biscuits

Jeera Biscuits are perfect for afternoon tea-time. These are mild sweet and savoury biscuits with cumin/ jeera flavour. 

Ingredients:

Whole wheat flour - 1 cup ( 120 grams)

Jaggery syrup - 2 tablespoons

Butter - 1/2 cup 

Baking powder - 1 tsp

Salt - 1 tsp

Jeera - 1.5 tsp

Method:

# Dry roast and crush jeera / cumin.

# Sieve whole wheat flour, baking powder, salt for 5-6 times.

# Mix butter, jaggery syrup, sieved flour, crushed cumin/ jeera to make a dough.

# Roll the dough to a thin chappati / flat bread. Use a cookie cutter to cut / shape your biscuits.

# Grease the baking tin with oil / butter. Arrange the biscuits.

# Preheat your microwave convection mode @160'c.

# Bake @ 160'c for 12 minutes.

Once baked remove on a wire rack and cool completely.

Store in an airtight container.

* Consistency of jaggery syrup is like honey.

* While baking second batch of biscuits reduce the time to 10 minutes.

* You can bake in Airfrier @ 160'c for 10 minutes.

* Kadai - add salt in the base and cover with a lid preheat for 12 minutes on medium flame. Place  a ring mould. Place the biscuits in a plate cover with a lid and bake on medium flame for 15-20 minutes. Keep checking once it changes colour can remove and allow it to cool.

* Baking in pressure cooker and kadai are same. If you bake in pressure cooker remove gasket and whistle.

Do try and provide your comments.

Thank U!