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Rajmakhana Cookies – Farali/ Vrat/ Navratri Cookies

Yields18 ServingsPrep Time15 minsCook Time17 minsTotal Time32 mins

A Royal , easy and filling Farali Snack Recipe without baking powder and baking soda

 60 grams or 1/2 cup packed and leveled Rajgira aata or amaranth flour
 26 grams or 1 cup plus 3/4 cup foxtail nuts / makhanas
 20 grams or 2 tbsp almonds
 60 grams ghee in semi solid form
 85 grams or 1/2 cup desi khand/ khandsari shakar/ raw sugar
 35 grams or 1/4 cup jaggery powder ( fine- pulse in mixer)
 1/4 tsp cardamom powder
 5-7 strands of saffron
 4 tbsp hot water
 plus 1 tsp water for brushing top of cookies

Measure ghee and keep in fridge for 5 minutes or so ( if it is in liquid form). We want semi solid ghee ( see pic attached).


Take 3 tbsp hot water and add saffron starnds to it. Let it stand for a while.


Dry roast almonds on a slow flame, till well toasted. Keep aside to cool.


Dry roast makahanas of foxtail nuts till crisp and let cool.


Pulse makahanas twice to get coarse powder and keep aside


Pulse almonds a few times to get coarse mix and keep aside.


In a bowl , take ghee , Khandsari sugar and cardamom powder .


Beat for about 2 minutes using wooden spoon or whisk till light and fluffy.


Add in fine jaggery powder (pulse in a mixer) and mix once. No need to beat.


Add in rajgira aata to the wet mixture and mix well.


Now add makhana powder to it . Also add almond powder to it , reserving a little almond powder to sprinkle on top of cookies later .


Add 1 tbsp water and bind everything together. Keep adding water, 1 tbsp at a time to bind everything well . Kneading is not required. Just bring everything together. I added 4 tbsp water in all.


Once the dough comes together. Place it on a baking tray lined with parchment paper .


Flatten the dough in the baking tray and form rectangle with even thickness . Just wet hands a little and flatten in case cracks appear on top.


Cover and refrigerate at least for an hour. This is very crucial. Or else the cookies will spread a lot in the oven. You can chill for more than 1 hour for better results.


Once the chilling time is up, Preheat oven at 170 degree Celsius with both rods on or convention mode. Take the cookie rectangle out by pulling up the sides of the parchment paper and place on a clean surface .


Now using a sharp knife , make vertical cuts in cookie rectangle.


Now make horizontal cuts to make rectangle shape cookies. (I used ruler to make cuts and each cookie measured 1.5 * 5 cm in size) . Cut extra dough from sides too,for even finish.


Place parchment paper on a baking tray and place the cookie very gently on the tray using wide spatula.


Repeat for all other cookies. These cookies spread so leave some space in between the cookies.


Now in the same bowl in which saffron was soaked in water, add 1 tsp water and brush the top of cookie with this yellow water.


Sprinkle the reserved almonds on top of the cookies.


Bake at 170 degrees Celsius in convention mode/ toast mode for 12 to 15 minutes. Please check the cookies after 8 minutes, if they are spreading too much then pop the tray in fridge again for 10 minutes . Once they are chill, bake for 6 more minutes till edges look done.


Transfer on a wire rack for complete cooling


Remove from the oven and Let these sit on the tray for 5 minutes. You can finish the edges using sharp cutter. However, this step is optional , it is to make edges smooth .


Store in air tight container by placing parchment paper in between the cookies as they tend to stick with each other.


(1)Chilling dough is very important. One hour is minimum, chill for more time if for better results.
(2) Every oven is different and baking times vary accordingly. Bake for more time if cookies are soft after they are baked and cooled.
(3) If they turn soft on storage then bake for 5 minutes on toast mode.
(4) Use semi - solid not fully solid and cold ghee for these.
(5) you may require less or more saffron water to bring the dough together so be easy and gradual while adding water.

Nutrition Facts

Servings 18