Chaumasa special Jain Recipe | Atta aur gud ki crispy biscuit | Only Jain Recipes

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is a great protein source and adds a nutty flavor.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

Paprika can add flavor without the heat.

Take 1/3 cup ghee and refrigerate it for 10 minutes before using.

Grate 1/2 cup jaggery if it's hard, or use directly if it's soft.

Whip the ghee and jaggery mixture for 7-8 minutes until the color changes from yellow to fluffy white.

Sift 1 cup wheat flour using a strainer into a bowl.

Add 2 tablespoons gram flour to the sifted wheat flour and sift again.

Add 1 teaspoon baking powder and 1 teaspoon baking soda to the flour mixture and sift together.

Add 2 tablespoons semolina to the mixture for crispiness.

Add 1/2 teaspoon cardamom powder to enhance flavor, or substitute with vanilla essence if desired.

Mix the ghee and jaggery mixture with the flour mixture until well combined.

Gradually add 3 tablespoons milk to form a dough, adjusting as necessary based on flour type.

Check the dough by forming a small ball; if it doesn't crack, it's ready.

Take 1 tablespoon of dough, shape it into a ball, and flatten it slightly.

Shape the dough into squares and design with a knife or fork.

Place the cookies on a plate with some distance between them for expansion.

Refrigerate the cookies for 10 minutes while preheating the kadai.

Preheat the kadai on medium flame for 10 minutes with a stand inside.

Place the cookies in the kadai and cover it to bake on low flame.

Bake until the bottom is golden brown, checking after 15-20 minutes, as timing may vary by stove.

Once golden brown, let the cookies cool to become crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens