Millet

Millet, known as the ancient food though widely referred to as a grain, millet is actually a seed. It’s naturally gluten-freehigh in fiber and low on the glycemic index, keeping your blood sugar levels stable. It’s easily digestible ad thats why  a good option for those with sensitive stomachs.

Millet

What is Millet?

Many of us are not familiar with with Milet it’s actually a tiny grain that is mildly sweet and nutty.  Millet cooks up a lot like rice. Millets  can be harvested  in a shorter span of life as little as 65 days, making it an alternate crop for heavily populated areas.

Kodo millet contain high amounts of antioxidant compound, they also has high fibre and low  fat. Kodo millet  has medicinal properties that can help diabetics. In India, it is largely grown in parts of Gujarat, Maharashtra, Madhya Pradesh, Andhra Pradesh, Tamil Nadu, Odisha and Bihar.

Because of it’s so many advantage, I prefer to include Millet in many forms in my diet like replacing them with rice flour for Idli, Dosa, with rawa for Upma and all purpose flour for Cakes and cookies.

These Classic Kodo Millet Ginger Cookies is packed with the goodness of kodo. Take a sip of your favourite tea and indulge in its health benefits without compromising on your palate. These nutritive cookie is a must for those for the health fanatics.

Ingredients for Kudo Milet Cookies:
  • 1 1/2 cup Kodo Millet flour
  • 1/4 cup dark brown sugar
  • 1/4 cup Chilled unsalted butter
  • 2 tsp ground ginger
  • 1/4 tsp salt
  • 1 tsp Baking powder
  • 1-2 tbsp  Chilled Milk
  • 1/4 tsp grated nutmeg powder
 

Instruction:

  • Roast millet flour on low flame slightly for 2-3 minutes or until it is slightly hot to touch. Leave it to cool. Once cool, grind it to a fine paste.
  • Sieve together millet flour, nutmeg powder,salt and baking powder and keep aside in a bowl .
  • Add cold butter cubes to the sieved millet flour and mix with you finger tips, till you get a crumbly texture.
  • Now add dark brown sugar and mix well. Add milk little at a time to  make a dough. Knead the dough to a smooth dough and cling wrap the dough and refrigerate it for 15-20 minutes.
  • Pre heat the oven to 180 degree C for 10 minutes before baking.
  • Grease a cookie tray with butter paper and keep it ready.
  • Take out the dough and make equal amount of small balls out of the dough and press it between your palms to give a round flat shape.
  • Arrange the prepared dough on a greased tray and sprinkle some sugar on top and bake in a pre heated oven at 180 degree C for 15-20 minutes or until the cookies start browning slightly at the edges.
  • Remove and cool on a wire rack.Once it cools it will become crisp.
  • Store it in an airtight container for later use.
 
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Print Recipe
Gluten free Ginger cookies with Milet flour
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cookies
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cookies
Instructions
  1. Roast millet flour on low flame slightly for 2-3 minutes or until it is slightly hot to touch. Leave it to cool. Once cool, grind it to a fine paste.
  2. Sieve together millet flour, nutmeg powder,salt and baking powder and keep aside in a bowl .Add cold butter cubes to the sieved millet flour and mix with you finger tips, till you get a crumbly texture.
  3. Now add dark brown sugar and mix well. Add milk little at a time to  make a dough. Knead the dough to a smooth dough and cling wrap the dough and refrigerate it for 15-20 minutes.
  4. Pre heat the oven to 180 degree C for 10 minutes before baking. Grease a cookie tray with butter paper and keep it ready.
  5. Take out the dough and make equal amount of small balls out of the dough and press it between your palms to give a round flat shape.
  6. Arrange the prepared dough on a greased tray and sprinkle some sugar on top and bake in a pre heated oven at 180 degree C for 15-20 minutes or until the cookies start browning slightly at the edges.
  7. Remove and cool on a wire rack.Once it cools it will become crisp. Store it in an airtight container for later use.
Recipe Notes

You can make this with any kind of millet flour and can be mixed in equal proportion with whole wheat, almond flour.

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