Servings: 4–5 people
Portion size: 2–3 cookies per person
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

• 1 cup bajra atta (pearl millet flour)

• ½ cup whole wheat flour

• ¼ cup jaggery (gur), roughly chopped or grated

• 2 tbsp sesame seeds (til) (optional)

• 3 tbsp ghee, melted

• 1–2 tbsp water, for melting jaggery

• A pinch of salt

• A pinch of cardamom powder (optional)

Equipment Needed

• Mixing bowl

• Small pan (for melting jaggery)

• Rolling pin

• Frying pan or tawa

• Spatula

• Slotted spoon

Instructions

1. Melt the jaggery:
   In a small pan, add jaggery with 1–2 tablespoons of water. Heat on low flame until it melts and forms a smooth syrup. Turn off the heat and let it cool slightly—it should be warm, not hot.

2. Mix dry ingredients:
   In a mixing bowl, combine bajra atta, wheat flour, sesame seeds, salt, and cardamom powder (if using).

3. Add ghee and jaggery syrup:
   Pour melted ghee and warm jaggery syrup into the flour mix. Stir and start kneading to form a soft, pliable dough. Add a few drops of warm water only if needed.

4. Roll it
   Divide the dough into small balls. Roll each one into flat bread. Cut them in shape of your choice,  You can use a cookie cutter or lid to shape them evenly. If the dough is a little sticky, add a little more wheat flour. You can roll it in between clear film rolls to make the rolling easier.

5. Fry :
   Heat ghee (or oil) in a pan on medium heat. Fry it in small batches until golden brown and crisp on both sides. Remove and place on paper towels to absorb excess ghee.

6. Cool and serve:
   Once cooled, the cookies turn beautifully crunchy. Store in an airtight container.

Tips

• Melt jaggery gently—overheating can make it hard and grainy.

• You can also bake them at 350°F (175°C) for 15–20 minutes for a lighter version.

• Add crushed nuts or dry coconut for extra texture and flavor.

• A perfect winter snack, as bajra and sesame generate warmth in the body.