Wholesome Fennel-Jaggery Whole Wheat Cookies (Stovetop)
25 minutes
831 reads
About Wholesome Fennel-Jaggery Whole Wheat Cookies (Stovetop)
Indulge in these delightful Fennel-Jaggery Whole Wheat Cookies, a healthier twist on traditional Indian biscuits. Made on the stovetop, these cookies are packed with fiber and iron from jaggery, and the wholesome goodness of whole wheat flour. Enjoy a guilt-free treat that's both nourishing and delicious.The aromatic fennel adds a unique, irresistible flavor, making them the perfect accompaniment to your afternoon tea or a midday snack. These easy-to-make cookies offer a comforting crunch and natural sweetness in every bite. Remember not to overbake for perfectly soft cookies! A simple recipe with big flavor, perfect for bakers of all levels.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cardamom Powder elaichi
- 1 tsp Fennel Seeds saunf
- 1/8 tsp Salt or to taste
Wet Ingredients
- 1/4 cup Butter softened, unsalted
- 1/4 cup Jaggery grated
- 1/4 cup Sugar or brown sugar, powdered
- 1/2 tsp Lemon Juice
- 2-4 tbsp Milk as needed
Other
- Butter for greasing
Instructions
Prepare the Wet Ingredients
- Combine softened butter, jaggery, powdered sugar, and lemon juice in a bowl. Mix until well combined and the jaggery is dissolved.
Combine Dry Ingredients
- In a separate bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cardamom powder, and fennel seeds.
Make the Dough
- Gradually add the wet ingredients to the dry ingredients, mixing gently until a soft dough forms. Add milk, 1 tablespoon at a time, if needed to bring the dough together.
Shape the Cookies
- Roll the dough into 12 small balls (approximately 25 grams each).
- Gently flatten each ball between your palms to about 1/4 inch thickness.
Bake the Cookies
- Preheat oven to 350°F (175°C). Grease a baking sheet.
- Place the cookies onto the prepared baking sheet, leaving some space between each.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
Cool and Store
- Remove the cookies from the oven and let them cool completely on a wire rack before storing.
- Store the cooled cookies in an airtight container at room temperature.
Recipe Notes
Expert Tips for Perfect Cookies
- For extra flavor, toast the fennel seeds lightly in a dry pan before adding them to the dough.
- If your jaggery is very hard, you can microwave it for a few seconds to soften it before mixing.
- Don't overmix the dough, as this can result in tough cookies.
- Keep a close eye on your cookies while they are baking, as ovens can vary. Start checking for doneness around the 10-minute mark.
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Recipe Nutrition
Calories: 212kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 1mgSodium: 48mgFiber: 1gSugar: 9g
Neha Pahilwani
Articles: 20
5 Comments
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Very good recipe.
This is amazing! Excited to make it.
Yum! This recipe is a must-try.
Absolutely mouthwatering! Great share.
Absolutely mouthwatering! Great share.