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Home » BAKING » Millet cookies recipe, bajra cookies

Millet cookies recipe, bajra cookies

February 16, 2017 by Raks Anand 37 Comments /

millet-cookies-recipe
Millet cookies recipe – Pearl millet known as bajra in Hindi and Kambu in tamil, made to cookies with bajra flour. A gluten free cookies with simple ingredients like ghee (clarified butter), sugar and cardamom.
When I went for a quick trip to Chennai last week for a family function, I tasted this bajra cookies. Every evening MIL gives some snacks for every one at home and millet cookies were kept isolated and she was asking my co sis if she wanted it. Millet cookies were passed through someone when they visited. Since my co sis likes millets, she opened and tasted. Gave one for me too for tasting and it was so crisp, light and tasty too.
I just loved it and wanted to try myself baking it. I read the ingredients and wanted to note it down, but forgot as usual. Still last week when I went for grocery shopping, took this pack of bajra flour from mustafa. Today I wanted to try and post bajra millet cookies. I adapted the same recipe I used for making nankatai. I was not sure if the cookies will be in shape or would spread out. And it turned out really tasty and crisp just like the nan katai I made, except that this one is gluten free. Perfect for your kids snack box too.
kambu-cookies-recipe

Millet cookies recipe

Recipe Cuisine: Indian |  Recipe Category: Snacks
Prep Time:  10 mins  |  Cook time: 15 mins   |  Makes: 10 cookies | Author: Raks anand

Click here for cup measurements

Pearl millet known as bajra in Hindi and Kambu in tamil, made to cookies with bajra flour. A gluten free cookies with simple ingredients like ghee (clarified butter), sugar and cardamom.
millet cookies recipe

Ingredients

  • pearl millet flour (Bajra/ kambu) – 1 cup
  • Ghee – 1/4 cup plus as needed
  • sugar – 1/4 cup, heaped
  • salt – 1/4 tsp
  • Cardamom – 1
  • Baking powder –1/4 tsp

Instructions:

  1. Pre heat oven at 190 deg C. Mean while, powder sugar with cardamom and salt.
  2. In a mixing bowl, mix pearl millet flour, above powdered sugar mixture and baking powder well.
  3. Add 1/4 cup ghee little by little as you keep mixing in a rubbing way.
  4. You may need more ghee, so keep it handy. It may take 1 or 2 tbsp of ghee more. You need a dough that is stiff as well as without cracks. No water or milk needed, just make dough with ghee.
  5. Divide into 10 equal sized balls, flatten slightly.
  6. Arrange in a tray lined with butter paper and dust it with flour.Flatten the divided balls to cookies, no need to flatten lot, just a little.
  7. Bake at 190 deg C for 14- 15 minutes. Once done, cool over wire rack.

Notes

  • I used un refined sugar. You can use white sugar too.
  • Do not add ghee more than needed. 
  • Note that baking powder is different from baking soda.
  • If the dough cant be rolled or flattened without cracks, it needs little more of ghee.
  • You can sprinkle some pistachios as I have did in my nan khatai. 

Step by step method with pictures

  1. Pre heat oven at 190 deg C. Mean while, powder sugar with cardamom and salt.
  2. step1-millet-cookies

  3. In a mixing bowl, mix pearl millet flour, above powdered sugar mixture and baking powder well.
  4. step2-millet-cookies

  5. Add 1/4 cup ghee little by little as you keep mixing in a rubbing way. You may need more ghee, so keep it handy. It may take 1 or 2 tbsp of ghee more. You need a dough that is stiff as well as without cracks. No water or milk needed, just make dough with ghee.
  6. step3-millet-cookies

  7. Divide into 10 equal sized balls, flatten slightly. Arrange in a tray lined with butter paper and dust it with flour.Flatten the divided balls to cookies, no need to flatten lot, just a little. Bake at 190 deg C for 14- 15 minutes. Once done, cool over wire rack.
  8. step4-millet-cookies

Once cooled down completely, store in airtight container and enjoy! It just melts in mouth.
bajra-cookies-recipe

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Filed Under: BAKING, HEALTHY COOKING, KIDS CORNER, MILLET RECIPES

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Reader Interactions

Comments

  1. Asha

    February 16, 2017 at 7:56 am

    Excellent…. Looks yummy…. Thanks.
    Can we use raagi flour instead of bajra?

    Reply
  2. Asha

    February 16, 2017 at 3:01 pm

    I tried with Raagi flour….and came out very well..thanks once again.

    Reply
  3. Anitha Josephine

    February 16, 2017 at 7:46 pm

    Will try it for sure and let u know…
    and I guess it should be ghee in step 4 under instructions..

    Reply
  4. Nishaa V

    February 16, 2017 at 11:50 pm

    Mouth watering cookies!

    Reply
  5. Raks anand

    February 17, 2017 at 2:33 am

    Oh wow, awesome, thank you for your prompt feedback 🙂

    Reply
  6. Raks anand

    February 17, 2017 at 2:35 am

    Oopsi, yes, updated, thanks 🙂

    Reply
  7. Deepu Nanda

    February 17, 2017 at 9:37 am

    Is it brownSugar as bit confused with the color of the sugar?

    Reply
  8. Rifaya Khan

    February 17, 2017 at 10:38 am

    Can I replace ghee with oil..Or is it a no go…

    Reply
  9. ramya murali

    February 21, 2017 at 4:59 am

    Today I tried this, came out well and we all enjoyed, thank you for sharing this.

    Reply
  10. Raks anand

    February 21, 2017 at 5:14 am

    Thanks a lot for the feedback!

    Reply
  11. Unknown

    February 27, 2017 at 2:52 pm

    tried and tested.. it's awesome..Thank you so much for sharing this recipe.

    Reply
  12. Raks anand

    February 27, 2017 at 3:34 pm

    Thanks a lot for the feedback

    Reply
  13. jaya ashok

    March 21, 2017 at 3:59 pm

    Made this with ragi and kambu came out well…. Tq

    Reply
  14. Unknown

    May 9, 2017 at 12:57 am

    can i try the same recipe with butter and ragi flour ?

    Reply
  15. Anusuya Thirumalai Eachambadi

    May 9, 2017 at 1:04 am

    Can we use naattu sakarai or jaggery instead of regular sugar? How about honey too?

    Reply
  16. Raks anand

    May 9, 2017 at 6:01 am

    Yes I guess.

    Reply
  17. Raks anand

    May 9, 2017 at 11:24 am

    Yes you can try other sweeteners, but honey I am not sure how the texture would be

    Reply
  18. Nathara nandu

    June 29, 2017 at 3:53 pm

    Hi raks, i planned to provide this cookie as teething biscuit for my LO so is there any alternatives for ghee? If not ghee is compulsary? (My doc advised not to give diary products until he yurn 1 year)

    Reply
  19. பிரேமாவின் செல்வி

    June 29, 2017 at 3:53 pm

    What if I don't have baking powder?

    Reply
  20. Raks anand

    June 29, 2017 at 4:03 pm

    You can use any cooking oil (neutral smelling)

    Reply
  21. Raks anand

    July 5, 2017 at 8:05 am

    it will turn hard I guess.

    Reply
  22. Nathara nandu

    July 5, 2017 at 8:08 am

    Thank you for quick reply raks…. Will try soon….

    Reply
  23. Sathya

    March 24, 2018 at 1:04 am

    What is the shelf life of these cookies

    Reply
  24. Unknown

    March 24, 2018 at 1:04 am

    What is the shelf life of these cookies?

    Reply
  25. Unknown

    June 7, 2018 at 5:07 am

    can soya flour add with bajra flour?

    Reply
  26. Unknown

    June 7, 2018 at 5:07 am

    can soya flour add with bajra flour?

    Reply
  27. Unknown

    July 19, 2018 at 6:28 am

    My Bajra flour is greenish, your is different, do i need to use a diff kind of bajra flour?

    Reply
  28. Abhilasha Soni

    February 7, 2019 at 11:24 pm

    Are you sure there is no need of milk and water bcz whenever i tried any cookies without milk or water in cookies i found cookies are little dry in taste and also when we touch the cookies i found flour to finger.

    Reply
  29. Raks Kitchen

    February 7, 2019 at 11:26 pm

    Yes, I have not used water or milk

    Reply
  30. Divya

    May 7, 2019 at 1:37 pm

    I baked these cookies and they were good. Just wondering what will happen if milk is used while kneading it. Just calorie conscious because of ghee. Do you think the cookies will become less crisp???
    Let me know your thoughts.

    Reply
    • Raks Anand

      May 8, 2019 at 3:10 pm

      Sure you can reduce it a little, use milk for binding, there will be texture change, but worth a try. Also I want to tell you the whole recipe uses 1/4 cup ghee, you will eat may be one cookie a day, it is not too much of ghee for one day’s consume unless otherwise you are macro counting the calories, after all it is good fat, ghee being super food too 🙂

      Reply
  31. Aesha

    December 22, 2019 at 9:35 pm

    Thanks for millet recipe. Can i substitute jaggery with sugar?

    Reply
    • Raks Anand

      December 24, 2019 at 7:28 pm

      Yes, sure

      Reply
  32. Sheetal

    October 6, 2020 at 9:47 am

    Hello..You’ve mentioned 1 cup flour…Does that mean 1 big measuring cup, as in 250 ml version?

    Reply
    • Raks Anand

      October 6, 2020 at 2:23 pm

      Yes

      Reply
  33. Divya

    December 11, 2020 at 5:02 pm

    What is the shelf life of this cookie?

    Reply
    • Raks Anand

      December 11, 2020 at 5:27 pm

      5 days to one week

      Reply

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