Ingredients
- 120 grams whole wheat flour
- ½ cup desiccated coconut
- ½ teaspoon baking powder
- 5 tablespoons coconut oil
- 2 tablespoons fine sooji/rava
- 5 green cardamoms crushed
- ½ teaspoon dry ginger powder
- Salt to taste
- 1 cup grated jaggery
- 6 tablespoons water or coconut milk
- Cashews or almonds halves for garnish.
Preparation
- Preheat oven to 180°C.
- Mix flour, desiccated coconut and baking powder with a spoon in a bowl.
- Add coconut oil, then sooji, green cardamom, dry ginger powder, salt and grated jaggery. Mix well.
- Add the coconut milk. Mix well.
- Gradually add 3 tablespoons of water/coconut milk.
- Don’t knead. Lightly mix and form into a dough ball.
- Make medium size balls and place them on a greased tray.
- Press one half cashew or almond on each cookie and slightly flatten them.
- Bake the cookies to 180°C for 20-25 minutes till the top becomes light golden.
- Cool and serve or store.