Besan (Chickpea Flour) Cookies Fusion Recipe

This tastes almost like a Besan Burfee which is very high in fat and sugar.

Creaming Fat (Ghee or Butter) and Sugar

Ingredients

1. Besan (Chickpea flour): 3¼ Cup

2. Salt: ¼ teaspoon

3. Baking Soda: ½ teaspoon

4. Baking Powder (Double Action): ½ teaspoon

5. Melted Butter: 1 Cup
6. Brown Sugar: ¾ Cup
7. Eggs: 2

8. Roasted peanuts Crushed: ¾ Cup

9. Cardamom seeds: 1 teaspoon

Method

1. Mix Besan, baking powder, baking soda salt. Sift. Set aside.

2. In a bowl, mix butter, sugar beat for about five minutes till fluffy. Add eggs to form a smooth paste.

3. Add flour mixture, mix with a spatula to form stiff cookie dough.

4. Add peanuts and Cardamom seeds to the cookie dough. Mix in well.

5. Grease a baking sheet. Roll out the dough about ¼" thick, cut cookies with a cookie cutter and put them on the baking sheet leaving about 1" space in-between cookies.

6. Preheat oven to 350º F. Bake cookies for 10 minutes. Let cookies cool off for 5 minutes before removing from the baking sheet.

Yogi's Notes

1. This recipe will work with most of the gluten free flours such as Kuttu (Bulgur), and Bajra (Pearl Millet). You may make your custom combinations.

2. I chose Besan and Peanuts because of the popularity in Rajasthan. You may choose Almonds and Kuttu, or Bajra and golden raisins. Be creative!!