Jowar / Sorghum Flour Almond Cookies

 

Ingredients

1 cup (110 g )- Jowar/Sorghum flour

1/3 cup (60 g) - Ghee/Butter

2/3 cup (100 g) - Jaggery

1 tsp - Vanilla Extract

1/4 tsp - Salt

1/2 tsp - Baking Soda

1 tsp - Baking Powder

1/4 cup (25 g) - Tapioca flour

1/2 cup (70 g) - Almond flour

1/2 cup  (125 ml)- Milk

2-3 tbsp - Sliced Almonds

 

Preparations

Take the Jaggery and Ghee/Butter in a large mixing bowl and whisk it for a few minutes until the mixture turns pale and fluffy.

Add in the Vanilla extract, Salt, Baking powder and Baking soda to the bowl and give it another good whisk so all these ingredients are evenly mixed in.

Now add the Jowar/Sorghum flour, Tapioca flour and Almond flour to the bowl along with the milk.

Using a spatula, mix all the ingredients gently but thoroughly to form an even dough.

Cover the dough with plastic wrap and refrigerate it for around 1-2 hours or upto overnight.

Take the dough out, let it sit at room temperature for 5 minutes if it feels very stiff.

Line a baking sheet with parchment paper and take out 1 tbsp portions of the dough. Gently roll it with your palms and add some sliced almonds on top.

Place the portioned cookies on the prepared baking sheet and press them slightly. These cookies don't spread much so flattening them slightly is necessary.

Bake the cookies in a preheated oven at 180C for around 20-25 minutes until they have turned a beautiful golden brown.

Take them out on a wire rack to cool completely. Store them in an airtight container for up to 2 weeks.

Notes

You can substitute Ghee with Butter. Butter has more moisture than ghee so you may need 1-2 tbsp less milk if you use butter in this recipe.

If you do not have almond meal handy, use the same amount of whole almonds and grind them into a find powder with Jowar/Sorghum flour. This will allow you to grind almonds into a much finer powder than if you grind it on its own.

Different flours absorb different amount of water. Depending on your Jowar flour, you may need anywhere from 1/2 cup to 3/4 cups of milk. Add 1/2 cup of milk first and then add a tablespoon at a time until a smooth cookie dough forms.

 

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