Eggless Almond Cookie
20 mins
Jaggery (gur) 1 cup, chopped
Whole wheat flour (aata) 1 1/4 cup
Ghee 2 tbsp
Almonds 1/2 cup, grated
Water 1/4 cup
Chop 1 cup gur (jaggery). Transfer the chopped gur (jaggery) into the sauce pan. Add water into the pan. Mix well (Melt the jaggery completely in the water).

In a mixing bowl, add whole wheat flour and ghee. Mix well.

Add the jaggery and water mixture into the bowl of dry ingredients. Mix all the ingredients well to make a dough. Add grated almonds.

Using an Ice Cream scooper, scoop out the dough. Roll it using your palms and slightly flatten it. Add grated almonds again.

Transfer the rolled cookie into the pan. Cook at one side and then flip it. Add grated almonds, once again. Cook it from the centre, cover the pan. And, it’s ready!