Moong Dal Cookies

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.