Multigrain Chocolate Jaggery Cookies for your little one

Multigrain Jeggery Cookies

Multigrain Chocolate Jaggery Cookies

Ingredients:

• Desi ghee – 3 tsp

• Jaggery powder – 3 tsp

• Multigrain flour – 1 small bowl

• Baking powder – ½ tsp

• Salt – A pinch

• Cocoa powder – ½ tsp

• Chocolate powder – ½ tsp

• Milk – approx. 20 ml (as needed)

Instructions:

1. Cream Ghee & Jaggery:

   • In a mixing bowl, add desi ghee and jaggery powder.

   • Beat well using a whisk or spoon until the mixture becomes light and creamy.

2. Sift Dry Ingredients:

   • Using a sieve, sift in multigrain flour, baking powder, salt, cocoa powder, and chocolate powder directly into the bowl.

3. Combine:

   Mix everything together gently until the flour mixture is well incorporated into the creamed mixture.

4. Make Dough:

   • Gradually add milk as needed and knead into a tight dough.

5. Shape the Cookies:

   • Roll out the dough to your desired thickness.

   • Cut into shapes using cookie cutters (e.g., round and heart shapes as you can see in photo).

6. Bake:

   • Place the cookies on a baking tray lined with parchment paper or lightly greased.

   • Bake in a preheated oven at 170°C (340°F) for 12–15 minutes or until the edges are slightly golden.

7. Cool & Store:

   • Let the cookies cool completely on a wire rack.

   • Store in an airtight container.

     ⚠ Notes:

   • Multigrain flour is a mix of Whole wheat, millet (Ragi/Nachni, Jai (Oats), Jau (Barley) , jowar (Sorghum) and Bajra). Which provides Essential minerals along with Fibers.

   • Ghee is the primary fat contributor.

   • Jaggery provides natural sugar and trace minerals.

   • Per cookie values are estimates based on the total yield (about 18 cookies).