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Before you jump to Multigrain Cookie recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Opting to eat healthily offers great benefits and is becoming a more popular way of living. Poor diet is one factor in illnesses such as heart disease and hypertension which can put a drain on the economy. No matter where you look, people are encouraging you to live a healthier way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. In all probability, most people believe that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, individuals can modify their eating habits for the better by implementing some simple changes.
These changes can be done with all sorts of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for instance, contain monounsaturated fats which are essentially good fats that counter the effects of bad cholesterol. Olive oil can also be beneficial for your skin because it is an excellent source of vitamin E. Although you may already eat a great deal of fruits and veggies, you may want to consider how fresh they are. If you can opt for organic foods, you can avoid the problem of eating crops that may have been sprayed with toxic pesticides. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to purchase the fruit when it is the freshest and ripest.
As you can see, it’s not at all difficult to begin incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to multigrain cookie recipe. You can have multigrain cookie using 14 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Multigrain Cookie:
- Prepare 1 cup pearl millet flour bajra flour or barjra atta
- Prepare 1/2 cup finger millet flour ragi or nachani flour
- Get 1/2 cup whole wheat flour
- Use 1/2 cup semolina sooji
- Get 1/4 cup chickpea flour gram flour or besan
- You need 15 black dates soft khajoor crushed
- Get 1/2 cup ground almonds
- Get 1/4 cup ground pistachios
- Take 3/4 cup ghee or clarified butter and a tbsp of more if needed. I have used Amul ghee
- Use 3 tbsp milk or more if needed to knead the dough
- Provide 1 tsp salt
- Provide 2 tbsp honey
- Get 1/4 cup cocoa powder
- Provide 3/4 cup icing sugar
Instructions to make Multigrain Cookie:
- In a big mixing bowl, add all the flours - pearl millet (bajra), finger millet (ragi/nachani), whole wheat flour, semolina (sooji), chickpea flour (besan), cocoa powder, and icing sugar. Add powdered almonds, powdered pistachio and crushed dates mixture and honey. (Crush dates to soft with 1/4 ghee in a mixer grinder. Now take the crushed dates in a bowl with rest of the ghee, mix well and beat a little).
- Mix them well with finger tips to resemble like crumbs. Gradually add milk. Knead to a smooth soft pliable dough. Cover and keep aside for 5 minutes.
- Divide the dough into equal balls. Roll the ball with the help of a rolling pin into 8 mm thick circles by placing them between the greased plastic sheet. Cut into desired shape with the help of cookie cutter.
- Place the cut cookies on a greased baking tray.
- Bake the cookies @ 160 C for 18 min or till golden. Cool them on a wire rack. The cookies are cooled and ready to serve. Store them in an airtight container for 10-12 days. Enjoy them with a cup of tea or coffee.
- Multigrain cookies are ready to serve.
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