• Amita Garg

Rajgira Coconut Cookies


If you are bored with typical fasting snacks, try this yummy, crunchy, nutty cookie recipe. I made these cookies with Rajgira flour and desiccated coconut. It is a very good gluten-free tea-time accompaniment.

Rajgira is a super grain and full of calcium and iron, contains magnesium, phosphorus, and potassium, it is the only grain that contains Vitamin C.

Author Amita Garg

Preparation Time 10 minutes

Baking time 15 minutes

Serves 8

Ingredients-

  • 1/2 cup Rajgira flour

  • 1/2 cup desiccated coconut

  • 2 tab Sp. Sugar Powder

  • 2 tab sp, Cold ghee or butter

  • 1-2 tab Sp. cold milk

  • Baking soda 1/2 tsp.[optional]

  • pinch of salt

How to Make-

  1. In a big bowl Sieve baking soda, salt, and amaranth flour.

  2. Add desiccated coconut.

  3. Add, ghee, or butter and sugar and mix well.

  4. Add cold milk if necessary.

  5. Make little soft dough, do not knead.

  6. Make a log and pack into an almunium foil and kept in the refrigerator for half an hour.

  7. Preheat oven at 180degrees.

  8. After half an hour, take out log and cut into half-inch round.

  9. Slightly roll out and arrange the cookies on the cookie sheet lined with parchment paper.

  10. Bake for 12-15 minutes or until golden brown in color around the bottom edge.

  11. Cool for 10 minutes.

  12. Enjoy with a cup of tea.

Tips-

You can add chopped nuts of your choice.

You can add almond powder instead of coconut powder.

Step By Step recipe of Rajgira Coconut Cookies-

In a big bowl Sieve baking soda, salt, and amaranth flour. Add desiccated coconut. Add, ghee, or butter and sugar and mix well. Add cold milk if necessary. Make little soft dough, do not knead.

Make a log and pack into a almunium foil and kept in the refrigerator for half an hour. Preheat oven at 180degrees. After half an hour, take out log and cut into half-inch round. Slightly roll out and arrange the cookies on the cookie sheet lined with parchment paper.

Bake for 12-15 minutes or until golden brown in color around the bottom edge. Cool for 10 minutes. Enjoy with a cup of tea.




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