INGREDIENTS
- ¾ cup yellow moong dal
- ¼ cup whole wheat flour
- ⅔ cup coconut sugar
- 10 almonds
- 5 cashews
- 5 pistachios
- 4 cardamom pods
- ½ cup milk
- ¼ teaspoon saffron
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup ghee
- Soak the moong dal for 2 hours and then drain it out. Let the dal dry for 20 minutes.
- Heat a pan and add 1 tablespoon of ghee. Add all the soaked dal and sauté for 15 minutes on a slow flame.
- Cool it down and powder in a mixer grinder. When it’s coarsely ground, add the nuts and cardamom. Grind it again till the nuts are coarsely ground.
- In a bowl, mix the rest of the ghee with the coconut sugar and beat it till it becomes pale in colour.
- Gradually add the moong dal powder, whole wheat flour, baking powder and salt and mix it well with your hands.
- Heat the milk and add the saffron to it. Gradually add the milk to the mixture. The milk will help the dough come together.
- Pre-heat your oven to 180˚C and grease a baking tray. Make small balls of the dough and flatten them a bit. Arrange these on the baking tray.
- Bake the cookies for 15 minutes and then turn them and bake for another 2 minutes if using the convection mode. If using an OTG, you don’t need to turn the cookies over.
- Cool and store in an airtight container.
Rakshita Dwivedi is an entrepreneur who runs Recipe Dabba,
which empowers kids with healthy food choices and uses
cooking as a gender agnostic life skill. She has won many
awards including the Orange Flower Award, Women Disruptors
Award, Homepreneur Award and Web Wonder Women
awarded by the Ministry of Women and Child Development.
For more recipes, follow her on Instagram @recipe_dabba
