Multigrain Cookie.
You can have Multigrain Cookie using 14 ingredients and 6 steps. Here is how you cook it.
Ingredients of Multigrain Cookie
- Prepare 1 cup of pearl millet flour bajra flour or barjra atta.
- Prepare 1/2 cup of finger millet flour ragi or nachani flour.
- It's 1/2 cup of whole wheat flour.
- It's 1/2 cup of semolina sooji.
- It's 1/4 cup of chickpea flour gram flour or besan.
- Prepare 15 of black dates soft khajoor crushed.
- You need 1/2 cup of ground almonds.
- You need 1/4 cup of ground pistachios.
- Prepare 3/4 cup of ghee or clarified butter and a tbsp of more if needed. I have used Amul ghee.
- You need 3 tbsp of milk or more if needed to knead the dough.
- You need 1 tsp of salt.
- Prepare 2 tbsp of honey.
- You need 1/4 cup of cocoa powder.
- It's 3/4 cup of icing sugar.
Multigrain Cookie instructions
- In a big mixing bowl, add all the flours - pearl millet (bajra), finger millet (ragi/nachani), whole wheat flour, semolina (sooji), chickpea flour (besan), cocoa powder, and icing sugar. Add powdered almonds, powdered pistachio and crushed dates mixture and honey. (Crush dates to soft with 1/4 ghee in a mixer grinder. Now take the crushed dates in a bowl with rest of the ghee, mix well and beat a little)..
- Mix them well with finger tips to resemble like crumbs. Gradually add milk. Knead to a smooth soft pliable dough. Cover and keep aside for 5 minutes..
- Divide the dough into equal balls. Roll the ball with the help of a rolling pin into 8 mm thick circles by placing them between the greased plastic sheet. Cut into desired shape with the help of cookie cutter..
- Place the cut cookies on a greased baking tray..
- Bake the cookies @ 160 C for 18 min or till golden. Cool them on a wire rack. The cookies are cooled and ready to serve. Store them in an airtight container for 10-12 days. Enjoy them with a cup of tea or coffee..
- Multigrain cookies are ready to serve..