RITIKA NARULA

Gluten Free Ghee Amaranth( Rajgira) Cookies

A fellow baker and a member of healthy baking group on the social media posted a beautiful cookie design using a fondant cutter/ cookie stamp the other day. I was inspired to use the design for making my next cookie. 

 

The other day i entered the kitchen to make tea for myself and felt like having fresh cookies. Since i wanted an instant fix , i started with preheating oven and beating ghee with khand. Then i spent a few minutes to think about alternative flours to use. I was bored of whole wheat bakes and there was a glass container full of amaranth flour or rajgira in my kitchen cabinet.  I thought let me try a amaranth only cookie today.

 

Let me tell you a little bit about the grain- Amaranth is an ancient grain and  pseudocereal, meaning that it’s not technically a cereal grain like wheat or oats, but it shares a comparable set of nutrients.

This nutritious grain is naturally gluten-free and rich in protein, fiber,magnesium, iron and phosphorus  ,  micro nutrients and antioxidants.

I was exposed to the grain only after my wedding into a Marwari household. Rajgira is the only grain that can be eaten during local fasts observed by the women for long life of their husbands. 

 



It was more of a ritual to eat it and I was not aware of the health aspects of the grain then.  It was only after the birth of my daughter when I started using millets and whole grains , I got to know about the benefits of consuming the super grains.



For my bakes to acceptable to my foodie family the flavour is supreme. This cookie had subtle flavour of vanilla extract and rich flavour of ghee which imparted a great flavour to it.The cookie is made with minimal ingredients and is also Fuss free easy recipe. It is egg free and doesn't use any starches or gums.


The cookies are first baked at 170 degree Celsius for 10 minutes and then at a lower temperature (150 degree) for additional 10 minutes for the crisp texture. I baked half the dough to be sure of the flavour. The family passed the experiment in flying colours and told me to bake with rest of the dough the next day. 

 

AuthorRitika NarulaCategory, , , , DifficultyBeginner

Gluten free, easy , no rest Crispy Cookie with minimal ingredients

Yields8 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 40 grams or 3.5 tbsp ghee
 60 grams desi khand / khandsari or unrefined sugar
 60 grams or 1/2 cup amaranth or rajgira aata
 1/4 tsp baking soda

1

Preheat Oven at 170 degree Celsius

2

Take semi solid ghee. Which means the ghee should neither be liquid nor solid ( see Pic)

3

Beat ghee with khandsari sugar with a back of spoon or wooden ladle. It will be fluffy which takes about a couple of minutes

4

Add in vanilla extract or any other flavour of choice beat in well.

5

Add rajgira aata or amaranth flour in batches of three and beat after every addition.

6

Add in baking soda too with the last addition of flour

7

Put 1/2 tbsp water and mix everything well using hands. Bring dough together without kneading like a ball

8

Take 1/2 tbsp measure of dough.

9

Make a ball. Place in baking tray lined with parchment paper

10

You can dip the cookie stamp/ fondant cutter in khandsari sugar so the dough doesn't stick on it.

11

Press the cookie stamp or fondant cutter on top of the ball. ( if you dont have a cookie stamp, just flatten a bit using hands)

12

Release to form shapes. Repeat steps till the dough is finished.

13

Bake at 170 degree Celsius for 10 minutes.

14

Then reduce the temperature to 150 degrees Celsius and bake for additional 10 minutes till edges turn dark . Mine took around 25 minutes to bake.

15

Remove from oven . Let it sit in the tray for 5 minutes. Do not touch till they are bit hard as they will crumble. Once bit cool check the bottom of the cookie. It should look like the picture.

16

Transfer on a wire rack for complete cooling. Store in airtight container

NOTES
17

(1) You can replace khandsari with jaggery powder (fine) or coconut sugar
(2) If the Cookie dough is very crumby , add 1 tsp or more water to it.
(3) You can also refrigerate the dough and bake later. Bring dough to room temperature before forming into balls. You might have to add little water for making balls of cookies.
(4) Every oven is different so please keep an eye on the cookies while baking. Yours may need more or less time to bake these perfectly.
(5) If you dont have cookie cutter, use fork to make indention or bake after flattening without any design.

 

Ingredients

 40 grams or 3.5 tbsp ghee
 60 grams desi khand / khandsari or unrefined sugar
 60 grams or 1/2 cup amaranth or rajgira aata
 1/4 tsp baking soda

Directions

1

Preheat Oven at 170 degree Celsius

2

Take semi solid ghee. Which means the ghee should neither be liquid nor solid ( see Pic)

3

Beat ghee with khandsari sugar with a back of spoon or wooden ladle. It will be fluffy which takes about a couple of minutes

4

Add in vanilla extract or any other flavour of choice beat in well.

5

Add rajgira aata or amaranth flour in batches of three and beat after every addition.

6

Add in baking soda too with the last addition of flour

7

Put 1/2 tbsp water and mix everything well using hands. Bring dough together without kneading like a ball

8

Take 1/2 tbsp measure of dough.

9

Make a ball. Place in baking tray lined with parchment paper

10

You can dip the cookie stamp/ fondant cutter in khandsari sugar so the dough doesn't stick on it.

11

Press the cookie stamp or fondant cutter on top of the ball. ( if you dont have a cookie stamp, just flatten a bit using hands)

12

Release to form shapes. Repeat steps till the dough is finished.

13

Bake at 170 degree Celsius for 10 minutes.

14

Then reduce the temperature to 150 degrees Celsius and bake for additional 10 minutes till edges turn dark . Mine took around 25 minutes to bake.

15

Remove from oven . Let it sit in the tray for 5 minutes. Do not touch till they are bit hard as they will crumble. Once bit cool check the bottom of the cookie. It should look like the picture.

16

Transfer on a wire rack for complete cooling. Store in airtight container

NOTES
17

(1) You can replace khandsari with jaggery powder (fine) or coconut sugar
(2) If the Cookie dough is very crumby , add 1 tsp or more water to it.
(3) You can also refrigerate the dough and bake later. Bring dough to room temperature before forming into balls. You might have to add little water for making balls of cookies.
(4) Every oven is different so please keep an eye on the cookies while baking. Yours may need more or less time to bake these perfectly.
(5) If you dont have cookie cutter, use fork to make indention or bake after flattening without any design.

Gluten Free Ghee Amaranth( Rajgira) Cookies

Leave a Reply

Your email address will not be published. Required fields are marked *