KAMBU BISCUITS / PEARL MILLET/ BAJRA BISCUITS

Hi All,

I make biscuits very rare, since we love cakes more than biscuits we make cake often almost every week. Recently I ground Pearl millet / Bajra flour in big batch, and don’t know much recipes to make with it.

I make dosas which will be very delicious and healthy too. But since the flour is huge and was not able to finish it so planned to make kambu biscuits. The biscuits came out super hit and everyone liked it so much. These biscuits are super healthy, equally delicious and attractive too.

You can adjust nuts quantity as per your taste. Also you can replace ghee with oil too but since ghee is healthy and gives good aroma I used ghee itself.

When making dough little chocolate powder/ cocoa powder can be added too, which will enhance the flavour but Definity It will dominate bajra flour flavour .

Enough with the tips , here is the simple recipe,

COOKING TIME : 45 mins.

INGREDIENTS :

Kambu flour/ Pearl millet – 1 cup

Wheat four – 1 cup.

Almond – 15 nos.

Cashews – 10 nos.

Salt – ½ tsp.

Jaggery/ organic brown sugar – ¾ cup.

Ghee – 170 gms (appx ¾ cup).

Elaichi / cardamom – 4 nos.

Milk – 2 tsp.

METHOD :

1) Powder nuts, cardamom to little coarse powder or even fine powder.

2) In a bowl add ghee, sugar, flours, salt , nuts powder and mix evenly.

3) Now add milk little by little and make stiff and soft dough (like chapathi dough).

 4) Refrigerate the dough for 1 hour.

5) Pre-heat oven 170”C – 12 mins.

6) Make medium sized balls and place it in between baking paper or poly cover.

 7) Flatten the dough to 3 or 4 mm width , don’t make to very thin biscuits.

8) Cut to required shapes using cutter or even using knife make it to required shapes.

9) Bake for 12 to 15 mins and remove from oven.

10)             When baked the biscuits will be little soft after 5 mins the biscuits will turn crispy.

NOTES :

1) Ghee can be replaced with butter or oil too.

2) Baking time may vary from oven to oven, so check after 10 mins, don’t let the biscuits burn.

3) Don’t roll the biscuits very thin or very thick, thin cookies will lose taste and very thick biscuits will not give exact texture.