Millet-Wheat Cookie Recipe

 

Ingredients:

• Millet powder: ½ cup

• Whole wheat flour: ½ cup

• Baking powder: ½ teaspoon

• Unsalted butter (or plant-based butter): 2 tablespoons

• Jaggery powder: ¼ cup (reduce sugar intake)

• Milk (low-fat or plant-based): 2 tablespoons

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Heart-Healthy Adjustments:

1. Butter Substitute: Use unsalted, plant-based butter or replace with 2 tablespoons of olive oil.
2. Reduce Sweetness: Keep jaggery to a minimum (¼ cup) or use stevia (a heart-safe sweetener).
3. Increase Fiber: You can add 1 tablespoon of oats or flaxseed powder for added heart-friendly fiber.
4. Optional Flavoring: Add a pinch of cinnamon or cardamom for flavor without adding extra sugar or fat.

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Instructions:

1. Mix dry ingredients: Combine millet powder, wheat flour, baking powder, and any additional oats or flaxseed in a bowl.

2. Mix wet ingredients: In another bowl, whisk softened butter (or oil) with jaggery powder until smooth. Add milk gradually to form a dough.

3. Refrigerate: Chill the dough in the refrigerator for 30 minutes to firm it up.

4. Shape cookies: Preheat the oven to 170°C (340°F). Shape the dough into small, flattened cookies.

5. Bake: Place cookies on a parchment-lined baking tray. Bake for 12–15 minutes, or until the edges turn slightly golden.

6. Cool and enjoy: Allow the cookies to cool completely before storing them in an airtight container.

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Benefits for Your Heart:

• Low in saturated fat: Minimal butter or oil.
• Rich in fiber: Millet, wheat flour, and optional flaxseed/oats.
• Low sugar content: Reducing jaggery and opting for natural sweetness.

Stovetop Method (Skillet):

1. Prepare the dough: Follow the recipe and refrigerate the dough as mentioned.
2. Heat the skillet: Use a thick-bottomed skillet or tawa. Preheat it on low heat for 5 minutes.
3. Shape and cook: Flatten the dough into cookie shapes. Grease the skillet lightly and place the cookies on it.
4. Cook on low heat: Cover the skillet with a lid and cook on low heat for about 5–7 minutes on each side, flipping gently until they are golden brown.
5. Cool: Let them cool completely before storing or eating.

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Pressure Cooker Method:

1. Prepare the dough: Follow the recipe and refrigerate the dough as mentioned.
2. Preheat the cooker: Place a layer of salt or sand at the bottom of the pressure cooker. Put a metal stand or wire rack on top. Preheat the cooker on medium heat for 10 minutes without the whistle.
3. Shape the cookies: Flatten the dough and place the cookies on a steel plate or any oven-safe dish that fits inside the cooker.
4. Bake in the cooker: Place the plate on the stand inside the cooker. Cover with the lid (without the whistle) and bake on low-medium heat for 15–20 minutes or until the cookies turn golden.
5. Cool and serve: Let the cookies cool completely before serving.

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Tips:

• Keep the flame low to prevent burning.
• Use parchment paper or grease the surface to avoid sticking.
• Check frequently to ensure even cooking.

From chatgpt