Traditional Wheat Flour Cookies Recipe – Ghee & Jaggery Delight

Last Updated on 6 months ago by Neha Deshmukh

Traditional Wheat Flour Cookies Recipe – Ghee & Jaggery Delight

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly transports you to a happy place. Today, I’m sharing a recipe that’s been a family favorite for generations – these traditional wheat flour cookies. They’re subtly sweet, wonderfully crumbly, and have a unique flavor thanks to the ghee and jaggery. Plus, we’re baking them in a pressure cooker! Sounds unusual, right? Trust me, it works beautifully.

Why You’ll Love This Recipe

These aren’t your average chocolate chip cookies. They’re a little rustic, a little wholesome, and packed with the comforting flavors of traditional Indian sweets. They’re perfect with a cup of chai, a little something sweet after dinner, or even as a festive treat. And honestly, the pressure cooker method is a game-changer – no oven needed! It’s a fantastic option if you don’t have an oven, or if it’s just too hot to turn it on.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• ½ cup whole wheat flour (approx. 60g)
• 3 tbsp melted ghee or butter (approx. 45ml)
• A pinch of salt
• 1 ½ – 2 tbsp sugar or powdered jaggery (approx. 20-30g)
• ½ tsp vanilla essence (approx. 2.5ml)

Ingredient Notes

Let’s talk ingredients for a sec! This is where these cookies really shine.

• Ghee vs. Butter: Traditionally, these cookies are made with ghee, which gives them a lovely, nutty flavor. But butter works beautifully too, especially if you prefer a slightly lighter taste. I sometimes use a mix of both!
• Jaggery vs. Sugar: Jaggery (gur) adds a beautiful caramel-like depth of flavor that sugar just can’t match. If you can find it, definitely give it a try! Powdered jaggery is easiest to work with. If using sugar, I recommend a fine granulated sugar.
• The Pressure Cooker Magic: Yes, you read that right! We’re baking these in a pressure cooker. The sand/salt creates even heat distribution, mimicking the effect of an oven. It’s a technique my grandmother swore by, and it really does work wonders. Don’t worry, the cookies don’t taste like sand or salt!

Step-By-Step Instructions

Alright, let’s get baking!

1. Prepare the pressure cooker: Spread 1 inch of sand/salt in the base. Place a stand or perforated plate inside. Preheat on high flame for 10 minutes. This is super important for even baking.
2. Mix wet ingredients: In a bowl, combine the melted ghee (or butter), sugar/jaggery, vanilla essence, and salt. Give it a good mix until everything is well combined.
3. Form dough: Add the whole wheat flour and mix until it comes together into a dough. It might seem a little dry at first, but keep mixing! Once combined, wrap the dough and refrigerate for 10 minutes. This helps it firm up and makes it easier to shape.
4. Shape cookies: Roll the dough into small balls, about 1 inch in diameter. Flatten each ball slightly with your palm, then use a fork to create a pretty design on top. I love doing a criss-cross pattern!
5. Bake: Place the cookies on a greased aluminum tin. Lower the heat to low, place the tin inside the preheated pressure cooker, and bake uncovered for 15-20 minutes, or until the edges are golden brown.
6. Cool: Once baked, turn off the heat and let the cookies rest in the cooker for 5 minutes. This prevents them from becoming too brittle. Then, carefully transfer them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the dough! Overmixing develops the gluten in the flour, resulting in tough cookies.
• Make sure your pressure cooker is properly preheated. This is key to achieving that perfect bake.
• Keep a close eye on the cookies during the last few minutes of baking to prevent them from burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a good quality plant-based butter. It works beautifully!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. I’ve had good results with blends that include rice flour and tapioca starch.
• Spice Level: Add ¼ tsp of cardamom powder or a pinch of nutmeg to the dough for a warm, aromatic twist. My friend, Priya, always adds cardamom – it’s her signature touch!
• Festival Adaptations: During Diwali, I like to add a few chopped nuts like pistachios or almonds to the dough. For Teej, I sometimes add a drop of rose water for a floral aroma.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of masala chai. They also pair well with a glass of cold milk or a scoop of vanilla ice cream.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

• What type of wheat flour is best for these cookies? I recommend using whole wheat flour (atta) for the most authentic flavor and texture.
• Can I use a conventional oven to bake these cookies? Absolutely! Bake at 180°C (350°F) for 12-15 minutes, or until golden brown.
• What is the purpose of the sand/salt in the pressure cooker? The sand/salt helps to distribute the heat evenly, creating a baking environment similar to an oven.
• Can I make these cookies ahead of time? Yes, you can! The dough can be made a day in advance and stored in the refrigerator.
• How can I prevent the cookies from spreading too much during baking? Make sure the dough is well-chilled before shaping and baking. Also, don’t flatten the cookies too much.

Enjoy baking (and eating!) these traditional wheat flour cookies. I hope they bring a little bit of Indian sunshine into your kitchen! Let me know how they turn out in the comments below.