Crunchy Millet butter cookies recipe | Millet biscuits recipe | easy cooking with das скачать в хорошем качестве

Crunchy Millet butter cookies recipe | Millet biscuits recipe | easy cooking with das

These Millet Butter Cookies are a wholesome treat, combining the nutty flavors of millet and gram flour with the richness of butter. Flaxseed adds nutrition, while cardamom enhances the aroma. Crisp, buttery, and delicious—perfect with tea or as a snack! Crunchy Millet butter cookies recipe | Millet biscuits recipe | easy cooking with das #millet #butter #cookies #recipe crunchy Millet cookies recipe 👌    • Crunchy Millet cookies recipe | homemade h...   Millet Butter Cookies recipe Dry Ingredients: 1 cup millet flour (150g)(Kodo millet) ¼ cup gram flour (besan) (30g) 2 tbsp flaxseed powder (20g) 1 tbsp milk powder (13g) ½ tsp cardamom powder ½ tsp baking powder ¼ tsp salt Wet Ingredients: 6 tbsp unsalted butter (90g, softened) ⅔ cup jaggery powder (80g, sifted) 2 tbsp milk (30g) Instructions Preheat the Oven: Preheat your oven to 160°C (320°F). Line a baking tray with butter paper (parchment paper). Prepare the Dry Ingredients: In a mixing bowl, whisk together millet flour, gram flour, milk powder, flaxseed powder, cardamom powder, baking powder, and salt. Set aside. Mix the Wet Ingredients: In another bowl, beat softened butter and jaggery powder until smooth and creamy. Add milk and mix again until fully combined. Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the butter mixture. Mix gently until a smooth cookie dough forms. Pipe the Cookies: Transfer the dough to a piping bag fitted with a 195-star nozzle. Pipe small swirls onto the prepared baking tray, leaving space between each cookie. Bake: Bake in the preheated oven at 160°C (320°F) for 20-25 minutes, or until the cookies turn light golden brown. Cool & Serve: Let the cookies cool on the tray for 5 minutes. Transfer to a wire rack to cool completely before storing. Storage: Store in an airtight container at room temperature for up to 3 week. For longer shelf life, refrigerate for up to 6 weeks. These cookies are crunchy, nutritious, and naturally sweetened with jaggery. Enjoy! #egglesscookies #food #cookies #easycookingwithdas #recipe #millet ♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️♥️ Who to make flaxseed powder ?? Answer:- the perfect process for making flaxseed powder: Ingredients & Tools: Flaxseeds (brown or golden) Heavy-bottom pan (for roasting) Small blender jar / coffee grinder Airtight container (for storage) Step-by-Step Process: Roast the Flaxseeds (Optional but Recommended) Heat a heavy-bottom pan on low heat. Add the flaxseeds and dry roast for 2-3 minutes, stirring continuously. Remove from heat once they start crackling slightly or become aromatic. Cool Completely Spread the roasted seeds on a plate. Let them cool fully to prevent moisture buildup while grinding. Grind into Powder Transfer cooled seeds to a small blender jar or coffee grinder. Pulse in short intervals until you get a fine powder. Store Properly Transfer to an airtight container. Store in the refrigerator (up to 1 month) or freezer (up to 3 months) to prevent rancidity. Tips for Best Results: ✅ Grind in small batches to keep it fresh. ✅ Use a dry spoon to avoid moisture contamination. ✅ For egg replacement: Mix 1 tbsp flaxseed powder + 3 tbsp water and let it sit for 5 minutes. ❤️❤️❤️❤️🌘🌘🌘🌘🌘❤️❤️❤️❤️ Steps to Make Millet Flour : 1. Clean the Millet Remove dirt, stones, or debris. Rinse the millet thoroughly in water to remove dust and impurities. 2. Soak the Millet Place the cleaned millet in a bowl and add enough water to fully cover it. Let it soak overnight (8–12 hours). This helps soften the grains, making them easier to grind, and removes anti-nutrients. 3. Drain and Dry the Millet Drain the soaked millet using a sieve or strainer. Spread the millet on a clean cloth or tray in a single layer. Allow it to air dry completely for 6–8 hours or until no moisture remains. You can also sun-dry it for faster drying. 4. Roast the Millet (Optional) Lightly dry-roast the millet in a pan over low heat for 5–7 minutes until fragrant. This enhances the flavor and increases shelf life. 5. Grind the Millet Once completely dry, grind the millet into a fine powder using a high-speed blender, spice grinder, or flour mill. Grind in small batches to prevent overheating. 6. Sieve the Flour (Optional) Pass the ground flour through a fine sieve to remove any coarse particles. Re-grind the coarse particles if needed. 7. Store the Millet Flour Store the flour in an airtight container. It stays fresh at room temperature for about 1 month. For longer shelf life, refrigerate it. Now your homemade millet flour is ready to use in rotis, pancakes, cookies, or porridge! ❌❌❌❌❌🔥🔥🔥🔥❌❌❌❌❌