- 1. Preheat oven at 180 degrees Celsius for 10-15 minutes with both the rods with fan on.
- 2. In a mixing bowl add butter, whisk it nicely for 30-40 seconds.
- 3. Add jaggery and cream it with butter till the mixture becomes light and fluffy. 4. Now add milk and mix well.
- 5. Sieve ragi, jowar, buckwheat, sama rice flour, baking powder and baking soda. 6. Combine gently, do not knead the dough. Now mix chopped walnuts and raisins and make a soft dough.
- 7. Cover the bowl and put it in the refrigerator for 20-30 minutes. 8. After 30 minutes, take out the dough and make small lemon size cookies. Place them on a baking sheet lined with parchment paper. Lightly press them.
- 9. Bake them in the preheated oven for about 15-17 minutes or until the top becomes lightly brown. 10. Take out from the oven. Let them cool completely and store in an air tight container. They stay good for 1-2 weeks.
Gluten-free Multi Millet Walnut Raisin Cookies
#myrecipe
By Babita Singh
Sep, 27th
600
Servings
6 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Ragi flour
- Jowar (Sorghum ) flour
- Kuttu(Buckwheat) flour
- Sama rice flour
- Unsalted Butter
- Jaggery
- Baking powder
- Baking soda
- Walnuts(chopped)
- Raisins
- Toned Milk
Instructions
Notes/Tips
1. Butter and milk should be at room temperature. 2. Refrigerate the dough for at at least 20-30 minutes. 3. Preheat the oven before placing the baking sheet inside.
