EGGLESS ATTA BISCUITS WITH CHAI MASALA JAGGERY/ WHOLE WHEAT CHAI MASALA JAGGERY COOKIES /ATTA GUD BISCUIT 

Eggless atta biscuits with jaggery are the simplest of all biscuits recipes made with whole wheat flour and gud.
I used Naario (India’s 1st women-led food brand that offers natural and organic products, all pioneered by homemakers.) Chai masala jaggery  in this Cookies .This chai masla flavour jaggery is too good and flavourful .pls check their website for more …https://naario.com/

INGREDIENTS:

  • 1 cup whole wheat flour/atta
     
  •  1/2 cup jaggery/gud
     
  •  1/4 cup butter unsalted or desi ghee
  • 1/2 tsp baking powder
     
  • 1/4 tsp baking soda
     
  • Salt a pinch
     
  • 2 tbsp milk more or less
     
  • Pistachio and almonds for decoration 

INSTRUCTIONS:

  1. Add butter and jaggery in a bowl. Grate jaggery before adding or it should be so soft to get mixed immediately. Alternatively can use jaggery powder.I used naario brand chaimasala jaggery powder.
  2. Whisk them with electric beater till the butter turns creamy. You can use wire whisk too but that is time taking process.
  3. Put a sieve on bowl and add flour, baking soda, baking powder and salt. Remember, if your butter is salted, then skip extra salt here.
  4. Sift the ingredients into the bowl.
  5. Using a spatula mix everything well.
  6. When everything is incorporated, bring all of them together with your hands and start making a dough without kneading.
  7. Add milk to make the dough. The quantity of milk depends on the fact whether your dough is forming or not. We needed to  just 2 tablespoons of milk.
  8. The dough should be of soft consistency.
  9. Make heart shape using cookie cutter  of the mixture .
  10. Place the baking tray in refrigerator (not in freezer) for minutes.
  11. When you are 10 minutes away from baking, switch on the oven @150°C for 10 minutes for preheating.
  12. Put the tray in middle rack of oven with both the rods on @150°C for 25 to 30 minutes or till the biscuits are baked properly.
  13. Once done, bring the cookies out and let them turn completely cool.
  14. Eggless atta gud biscuits are ready. Enjoy.

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EGGLESS VANILLA COOKIES WITH CHOCOLATE FILLING

Cookies and Christmas go hand in hand. Every year we bake dozens of cookies through December.
My best time to try new variety of cookies .

Rich buttery vanilla cookies with chocolate filled centers; these cookies are easy and always delicious. These need a handful of ingredients and come together in under 30 minutes!

You can also try …OATS JAGGERY COOKIES, EGGLESS COCONUT COOKIES , EGGLESS RABRI FLAVOUR FLOWER COOKIES, RED VELVET COOKIES, COCONUT AND CARDAMOM WHOLEWHEAT COOKIES, EGGLESS DRYFRUIT RASMALAI COOKIES, AATA NANKHATAI ( INDIAN EGGLESS COOKIES),MELTING MOMENTS/ EGGLESS CUSTARD COOKIES, CHOCOLATE COOKIES (eggless slice and bake cookies), WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies), EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES )

INGREDIENTS:

  • All purpose flour 3/4 cup + 2 tbsp
  • Almond meal 1/4 cup
  • Cornstarch 2 tbsp
  • Unsalted Butter 1/2 cup (room temperature)
  • Powdered Sugar 1/2 cup
  • Vanilla Extract 1 tsp
  • Salt 1/4 tsp
  • Semi Sweet Chocolate chips 1/2 cup
  • Coconut Oil 1/4 tsp
  • Sprinkles to decorate

INSTRUCTIONS;

  1. Preheat oven to 350 F/ 180 C.
  2. In a mixing bowl add all purpose flour, corn starch and almond meal.
  3. Mix well. In a medium size bowl cream the butter and sugar till pale and light.
  4. Add vanilla and mix it in.
  5. Transfer the dry ingredients to the creamed butter mix and fold it in using a whisk.
  6. Make a soft dough with a spatula or with your hands. Do it quickly so that the butter does not melt too much.
  7. Make equal size balls using a medium size cookie scoop and place it on the cookie sheet leaving 2-3 inches on all sides.
  8. Flatten it with your palms and make an indentation in the center using a small scoop or measuring spoon.
    If using jam, fill it in now.
  9. If using chocolate, leave it as is.
  10. Bake for 13-15 minutes, not letting the cookies brown too much.
  11. They will still be soft when out of the oven so let them cool completely.
  12. To make the filling microwave the chocolate chips and coconut oil for 1 minute and stir them well. Transfer to a sandwich bag.
  13. Pipe in the the centR ard decorate with sprinkles. Let the chocolate set before transferring to an airtight container.

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OATS JAGGERY COOKIES

Oats Jggery Cookies flavored with cardamom,cinnamon,nuts and free of refined suger. These cookies are eggless and make a nice treat with coffee and chai. simple, good for you stuff. I don’t claim these cookies to be super healthy or anything like that but these are so much better than store-bought stuff.

INGREDIENTS:

  • 1 cup Whole Wheat Flour
  • 1 cup Rolled Oats
  • ¾ tsp Baking Powder
  • ¼ tsp Salt
  • ½ cup Butter / Ghee
  • ¾ cup Jaggery Powder
  • 2 tbsp Milk
  • ¼ cup Nuts
  • 4 Cardamom Pods
  • 1 inch Cinnamon Stick

INSTRUCTIONS:

  1. In a mixing bowl add ½ cup of soft butter. To this add ¾ cup of Jaggery Powder. Combine together until the butter and jaggery powder and creamed together
  2. To this add in 1 cup of Rolled Oats. Next, add in 1 cup of Wheat flour.
  3. Along with them add ¾ tsp of Baking powder and ¼ tsp of Salt. If using salted butter you can skip adding Salt now.
    Using a spatula combine everything once. In a blender add in 4 cardamom pods, 1-inch cinnamon stick, ¼ cup mixed nuts, and blend to a coarse powder.
  4. Add 2 tbsp of milk and bring the cookie dough together. Finally, add in the coarsely powdered nuts and mix well. The cookie dough is now ready.
  5. Divide the dough and make equally sized cookies. Line a baking tray with Parchment paper and place the cookies. Preheat the oven at 180 Deg C and bake the cookies for 15 to 20 mins Or till the cookies are slightly crisp and brown.
  6. Allow the cookies to cool down completely and then store.
  7. Perfect for breakfast with some Milk or Tea.
  8. Keep well for a week at room temperature. 

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EGGLESS COCONUT COOKIES

Eggless coconut cookies, crispy and crunchy coconut flavored cookies are very easy and quick to make at home which require a few basic cookie ingredients like flour, butter, sugar, baking powder and desiccated coconut.
If you are a coconut lover like me and want to munch on crispy cookies without eggs then this one is for you.
enjoy it with a cup of hot tea or coffee as a perfect afternoon snack.

INGREDIENTS:

  • 1 cup Maida (all purpose flour/plain flour)
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Powdered Sugar
  • 1/2 cup Butter (salted or unsalted), at room temperature
  • 2-3 drops of Vanilla Extract or (vanilla essence)
  • 3/4 cup desiccated Coconut (dry grated coconut)
  • 1 tablespoon Milk

INSTRUCTIONS:

  1. Preheat the oven at 350 F (180 C) for at least 10 minutes. Take a large bowl and keep a large strainer over it to sift the dry ingredients (1 cup maida and 1/4 teaspoon baking soda). If you are using unsalted butter, add a pinch of salt.
  2. Sift them together.
  3. If powdered sugar is not available, grind granulated sugar (1/2 cup-2½ tablespoons) in the small jar of a mixer grinder (to make 1/2 cup powdered sugar) until smooth powder.
  4. Take 1/2 cup melted butter and 1/2 cup powdered sugar in another bowl.
  5. Beat them using a hand beater until creamy and smooth.
  6. Add 2-3 drops of vanilla extract or vanilla essence.
  7. Add 3/4 cup desiccated coconut. Mix well.
  8. Add sifted dry ingredients.
  9. Mix well with a spatula. If mixture looks dry, add 1 tablespoon milk (more or less, as needed).
  10. Mix well using your hands and knead into dough. If the dough looks very soft, cover it with a parchment paper and keep it in the refrigerator for 20-30 minutes.
  11. Line a baking tray with either parchment paper or aluminum foil. Divide the dough into 20-22 equal small portions and make round shaped balls from it. Flatten each ball a little between your palms to give a shape like patty.
  12. Place them on baking tray. Place the baking tray on middle rack in preheated oven and bake it at 350 F (180 C) for 15 to 18 minutes or until the edges of cookies have little golden brown color.
  13. Remove baking tray from the oven. The cookies will be soft at this time.
  14. Carefully lift the cookies with a spatula and transfer them on a cooling rack. Let them cool at room temperature. They will turn crispy and crunchy after cooling. Eggless coconut cookies are ready. Store them in an airtight container and enjoy.

NOTES:

  • Make sure that butter is at room temperature (NOT completely melted butter).
  • If you like soft and chewy cookies, bake them for 12-15 minutes instead of baking them for 15-18 minutes.
  • You can use the 1/2 cup whole wheat flour and 1/2 cup maida instead of using 1 cup maida.
     

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EGGLESS RABRI FLAVOUR FLOWER COOKIES

Simple and easy to make, eggless  cookies shine with the flavor of Rabri.
These cookies are light and airy, with a slight crispiness in the texture. They go so well as an afternoon snack or a with a cup of coffee. An effortless recipe which can be ready in just 30 min 
For these cookies here, I used rabri essence and well the result was amazing, so yes I do believe fusion is fantastic.

I used https://www.uniwraps.com/ Ecobake parchment paper is ideal for multiple uses in cooking and baking making the process simpler,convenient& hassel free.It is better than other parchment papers as they are reusable multiple times & are biodegradable.

you can also try my RED VELVET COOKIES, COCONUT AND CARDAMOM WHOLEWHEAT COOKIES, EGGLESS DRYFRUIT RASMALAI COOKIES,

CHOCOLATE COOKIES (eggless slice and bake cookies), ,WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies),EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES )

 

INGREDIENTS:

  • 1 and 1/4 cup of all purpose flour
  • 1/4 cup mix dry fruit powder
  • 1/2 cup room temperature butter
  • 3/4 cup powdered sugar
  • 1/2 tsp baking powder
  • 1-2 tbsp of room temperature milk ( if required )
  • 2 tsp Rabri essence

INSTRUCTIONS:

  1. Whisk room temperature butter and powedered sugar together until smooth and creamy ( about 2 minutes )
  2. Add Rabri  essence and give it a mix.wp-16143588961421494519301861221410.jpg
  3. Sift dry ingredients into the mixture.
  4. Make a soft dough. If required, add a tbsp of milk ( I did not have to ).
  5. Wrap the dough in a cling foil and refrigerate for about an hour. You can avoid this refrigeration time and directly make the cookies too. I
  6. used a cookie stamp, so I refrigerated for a more stiffer dough for easy impression.wp-16143588959782584693579130104565.jpg
  7. Divide the dough into equal parts.
  8. roll the dough and and cut them using a cookie cutter.(I used my fondant cutter here for making flower shape )
  9. bake at 350F / 160C for 15-18 minutes.
  10. Or, you can also roll the dough and cut them using a cookie cutter.I used my fondant cutter for flower shape.wp-16143588963533873128044596039155.jpg   
  11. Let the cookies cool for about 10 minutes on a cooling rack before enjoying. They will crisp up as they cool down.
  12. I dipped them in some melted chocolate and garnished with chopped almonds.

    NOTES:
  • If you want make chocolate cookies, add 2 tsp of cocoa powder and a tbsp of milk and make the dough.
  •  You can add flavorings of your choice, like orange zest, chai masala or cardamom
  • Chilling the dough is optional unless the weather is hot
  • These cookies wont spread much so make them into the desired shapes you want.
     

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RED VELVET COOKIES

A very warm and joyful christmas treat to enjoy with your family. It’s crunchy and has the velvety taste to bliss you in christmas .It’s a tempting treat that people of all ages will enjoy!

By now, you all know my love for hearts, so i made these cookies in heart shape
And as an additional treat,  I half -dipped them in dark chocolate and sprinkled on colored coconut powder.

INGREDIENTS:

  • For The Cookie Dough:
  • Milk – 50 ml
  • Melted Butter – 25 gm
  • Sugar – 75 gm
  • Cocoa Powder – 1/2 tsp
  • Vanilla Essence – 1/2 tsp
  • Tomato Red Liquid Food Colour – 1/2 tsp
  • Maida / APF – 100 gm
  • Baking Powder – 1/2 tsp
  • For The Coating:
  • Melted dark chocolate 1/2 cup
  • Coconut powder 1 tbsp

INSTRUCTIONS:

  1. In a bowl mix together milk, butter, sugar and cocoa.
  2. Whisk to combine everything.
  3. Now add vanilla essence and food colour and mix well.
  4. Add in 75 gm of maida and baking powder and whisk well.
  5. Finally add in the remaining 25 gm of maida and with a spatula mix to form a loose dough.
  6. Transfer to a bowl and refrigerate for one hour.
  7. Now divide the dough into small portions and roll them into balls and make heart shape using cookie cutter .
  8. Arrange on a plate and refrigerate for 30 minutes.
  9. By the time, preheat oven to 180°C.
  10. Bake for 20 minutes in the preheated oven.
  11. Allow it to cool until warm to touch.
  12. Remove from tray and cool completely on a wire rack.
  13. Dip in melted dark chocolate and decorate with coconut powder.
  14. Store in airtight box.
     
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