Cocktail recipes are brought to you by my hubby, Sumit, who is our House Mixologist 🙂 He has very graciously agreed to be a ‘Guest Blogger’ at GMK, and share some of his most appreciated cocktail recipes! Over to Sumit…
There is nothing more refreshing than a Jal-Jeera drink on a hot summer day. Jal-jeera is an Indian spiced beverage, which is an extremely popular summer drink in Northern India. In Hindi, Jal means water and Jeera means cumin. You can think of this beverage as a Mojito spiced with cumin and other spices.
Jal-Jeera is a spicy drink with lots of cumin and many other spices in it. Its very similar to the spice-mix used for “Pani Puri”, a popular chaat item, yet different. Jaljira powder generally consists of roasted cumin, ginger, black pepper, mint, black salt, dried mango powder, and cayenne.
I use a Jal Jeera Masala Mixto make this cocktail, but add a few more ingredients to get the taste just right. And as with any drink I make, I cut the calories and the carbs (carbohydrates).
This refreshing drink is also a great party cocktail that you can make ahead by the jar full (one jar is never enough). I mix half the soda with the vodka, jal jeera powder mix, lemon juice, and Tamarind Chutney. I put the pre-mix into the refrigerator and then add the rest of the soda to the jar when it is time to serve. Just add ice into individual glasses and the jal-jeera vodka concoction.
You can substitute white rum or white tequila for vodka. Rum and tequila have a sharper taste than vodka that some might enjoy as a contrast to the Jal Jeera water.
Cocktail recipes are brought to you by my hubby, Sumit, who is our House Mixologist 🙂 He has very graciously agreed to be a ‘Guest Blogger’ at GMK, and share some of his most appreciated cocktail recipes! Over to Sumit…
My go to, no-brainer cocktail is a Gin Tonic. This classic and easy drink is light, refreshing, and perfect for any occasion. About a year ago, I had to switch to a low carb (carbohydrate) diet and I was bummed that I wouldn’t be able to drink my favorite cocktail. Since carbs suddenly became precious, I didn’t want to exhaust my daily allowance in drinks:-)
Well, they say that necessity is the mother of all new cocktails (if I may twist the phrase a bit). I tried several different options, including diet tonic (yuck) and using club soda instead. Finally I came to this simple hack: start with a good quality Gin and just replace half the tonic with club soda, and you can barely tell the difference.
In fact, with half the tonic, it turns out that a Gin Tonic has lower carbs and lower calories than a glass of red wine!
A regular Gin Tonic, with 3 ounces of tonic, has a little less than 100 calories and 5.6 grams of carbs (as much as half a slice of bread). The recipe below has 1.5 ounces of tonic (one measure of the Standard Jigger) and 1 ounce of soda, leading to about 88 calories, but only 2.8 grams of carbs. A glass of red wine has about 125 calories and 3.8 grams of carbs. See, I told ya! Continue Reading…
Kheer is a popular form of Rice Pudding from the northern Indian cuisine. It is typically made by boiling rice, with milk and sugar, and is enhanced by cardamom or saffron and dried fruits and nuts like cashews, almonds, pistachios and raisins. There are many variations and names of this sweet dish all over India. It can also be made with broken wheat, tapioca or vermicelli. Kheer is typically served as a dessert and is often made as an offering to the Gods during prayer ceremonies or festive occasions.
Rice puddings are found in nearly every area of the world. There are variations in recipes based on cooking methods and list of ingredients, but rice (or a similar starch) and milk seem to be the common ones in most. According to Wikipedia, there are close to 60 different variations of Rice Puddings around the world. I like to flavor mine with freshly ground cardamom. If you don’t like the black specs in it, you can use the store bought version, which is much lighter. Also, you can use raisins, coconut and even saffron to enhance your rice pudding. So, if your version is different than mine, simply use this recipe as a guideline and do your magic.
Till I bought my electric pressure cooker, Instant Pot, I used to make Kheer on the stove-top. It would take me around 30-40 minutes (depending on quantity), but I had to babysit the pot. I had to adjust temperature, keep stirring, make sure the milk doesn’t boil over. Definitely worth it, but why do that when you can have a hands-free option! Untill now, I believed that dairy has a tendency to curdle under high and fluctuating pressure, which is how many stove-top pressure cookers operate. But the Instant Potis different. The Porridge mode allows you to cook at a consistent and even temperature- no changes in pressure till the cooking is done. So now, I can fill the pot with the ingredients, give it a stir, and set a timer on Porridge mode and forget about it! And it tastes amazing too- that’s a huge win for me.
My Mom’s Tip : In order to ensure that the milk doesn’t stick/burn at the bottom of the pan, start by adding 1/4 cup water and then add the milk. Don’t ask me how, but this trick works every single time.
My Tip : By turning the Saute mode on initially, the milks gets tempered, which means, it warms a bit before we close the lid for pressure cooking. This prevents the milk from curdling. Also, starting with a super clean pot also ensures that. So, wipe your inner pot clean to make sure nothing from the last meal is still sticking to it.
Stove-Top Recipe: If you were making this on the stove-top, I’d suggest a heavy bottom sauce pot like this one:Non-Stick Sauce Pan.
I start by adding the milk, give it a few minutes to warm up and then add rinsed and drained rice and nuts. Keep the heat at medium-high and stir intermittently, till the milk reaches a boil.
Turn down the heat on medium and stir till rice get cooked.
Add sugar and stir till sugar dissolves. You can mash the rice a little using a Potato Masher– it gives a good texture to the Kheer.
Turn off the flame till you reach the right texture for how you like your Kheer. I personally, don’t like to thicken it a lot, because it will naturally thicken as it cools down. If it’s too thick, add more milk and adjust the sugar accordingly. Finish by sprinkling in some cardamom powder and enjoy warm or cold!
Prep: Rinse rice 2-3 times or till water runs clear. Soak in water till you arrange everything together. Chop nuts to your liking. Crush cardamom if using fresh.
Turn on Instant pot to Saute Mode. Add 1/4 cup water. Now add the milk. This prevents the milk from scorching the bottom of the pan. Add drained rice, sugar, nuts and give it a light stir. Hit cancel. Set instant pot to Porridge mode for 20 minutes. Valve set to Sealing Mode. Let the pressure release naturally for at least 15 minutes (NPR 15).
Open the lid. You can mash the rice a little using a Potato Masher- it gives a good texture to the Kheer. Add ground cardamom and stir. Kheer is ready to eat. You can enjoy this warm or cold!
If the Kheer is thin for your liking, you can cook of the milk by turning on the SAUTE mode. But remember, that it will thicken quit a bit as it cools. If Kheer is too thick for you, you can add more milk to it and cook it till the milk boils. Remember to add more sugar.
Cranberry sauce is a jam like relish made by cooking cranberries with sugar. It is probably one of the most popular accompaniment served with Turkey at the Thanksgiving and Christmas dinner.
Cranberries are small round, seedless berries that grow in shrubs.. If you ask me, they are fairly deceiving in their appearance. The first time I tasted raw cranberries, I expected them to taste berry like- sweet, juicy, did I say sweet? But, they ended up being a juicy but tart, seeds-like texture. I don’t think I ever tasted them raw again.
Making cranberry sauce was the obvious next step for me. And boy, did that change my mind about cranberries! I love the hint of tartness in the jam-like cranberry sauce. In my house, I am the only one who likes cranberry sauce with turkey. My husband and kids aren’t fans of sweet with poultry. But, they love to pair it with creamy cheeses like brie or goat cheese, over a cracker or toast. Now I make this year round and it’s a staple on my cheese boards.
I have been making cranberry sauce using this recipe for over a decade now. The only change I made to it, was adding ‘Agave syrup’ to it during the cooking process. There is a subtle earthiness that Agave syrup adds to the sauce, which contrasts perfectly with this vibrant berry. That being said, it is optional. You can totally add the traditional orange juice or water and it will still taste yum. You can also add some orange rind, which is another popular combination. Me, I prefer the traditional cranberry flavors.
I pressure cook the cranberries, in my electric pressure cooker, Instant Pot Mini 3 Qt, with agave syrup for 1 minute, wait for 7 minutes and release the pressure. Open the lid, add sugar and sauté for 2-3 minutes till it reaches a jam-like consistency. At this stage, the cranberries have all broken down, but are not mush, which is what makes the texture so great.
Stove Top Recipe: This cranberry sauce can be on the stove-top too. Simply combine all ingredients in a sauce pan on medium high heat with 1/2 cup water. Cover till everything comes to a boil. Reduce heat and simmer for 10-15 minutes, till the berries are cooked. Remove lid and cook for another 3-5 minutes till the sauce reaches a jam like consistency.
This recipe is so easy and so delicious, I promise you, you won’t buy another can of cranberry sauce again! It stays good in the refrigerator for a few weeks, so definitely a make-ahead recipe for thanksgiving or big parties.
Serves: Makes around 14 oz. Cooking Time: 5 minutes Manual, QR after 7 minutes
12 oz. pack fresh cranberries
1/4 cup agave syrup ( or honey or orange juice)
2 tablespoons water
1 pinch salt
Zest of 1 medium orange (optional)
1/2 cup sugar
Turn On Instant Pot. Pout water followed by agave syrup. Pouring water will prevent the syrup from sticking to the bottom and burning.
Add cranberries and salt. Stir and close lid. Press Manual for 1 minute on Sealing mode. Let the pressure release naturally (NPR) for 7 minutes. Turn the value to Venting position and release all pressure. Open lid.
Turn on Saute mode. Add sugar and stir. Saute for 2-3 minutes till the cranberry sauce reaches warm jam like consistency. Cool for 10 minutes and pour in jars.
For making this in a stove-top pressure cooker like Prestige or Hawkins- follow all steps and cook on medium high heat for 2 whistles. Turn off heat and let it cool for 7 minutes, after which, release the pressure by7 carefully lifting the weight. Follow the remaining steps in the instructions.
Coconut Ladoo or Nariyal Ladoo/Laddu is an Indian sweet that is made with dried coconut flakes, condensed or dried milk and sugar. All the ingredients are mixed over medium heat and whisked till a soft dough is formed. Ghee is added to add flavor and help roll the dough into spherical balls called Ladoo or Laddu. The consistency of the Coconut Ladoo is like fudge- it’s soft, chewy and melts in your mouth.
Growing up we always had an assortment of Indian sweets around festivities, especially Diwali- Mom would make some and we would buy some from a local sweet shop. Out of the sweet shop box, Nariyal Burfi was my favorite, it’s best described as Coconut Fudge Bars. This Coconut Burfi used to be pink in color- not sure if they added any natural ingredient or used food colors, but it looked so tempting and pretty. Fast forward a few years, I was in California celebrating Diwali on campus with my husband. With limited means and access to Indian sweets, I looked through my mother-in-laws old cookbook, which she had lovingly given to her son, and I found this recipe. Apparently, she used to make this dessert when unexpected guests showed for up for dinner:-) This delectable dessert is made with pantry ingredients and can be done in no time. She made this dough on the stove-top by stirring everything together on medium heat for about 10-15 minutes till a soft dough is formed, cooled the mix and rolled the dough into Ladoos.
Her recipe required continuous stirring for the 10-15 minutes. I wanted to minimize that, so I made her recipe in the microwave. Burnt the first batch, over-dried the second batch and then realized that the microwave heating dries out the coconut mix too early, so added a little milk to the third batch and that came out perfect 🙂 Rolled the ladoos and coated them with desiccated coconut- it looked like fudge covered in snow flakes and tasted divine!
As a fun activity for kids, you can add a few drops of baking food color and makes these coconut ladoos colorful too. Take a look at the picture. I added 2 drops of Wilton Pink Gel Food color to the dough and look how pretty it turned out. I think I was more excited to do this than my kids:-)
In a microwave safe bowl, take desiccated coconut and heat it for 1 minute, taking it out at 30 seconds and stirring it. This helps the dried coconut become moist and release it's flavor.
Add milk, condensed milk and ghee to the coconut and mix well. Pop it back in the microwave for 2-3 minutes, taking it out EVERY 30 seconds and stirring it well. Since microwave temperatures vary, keep an eye on your mix starting at the 2 minute mark. The coconut mix is done when it forms a soft dough. It takes me 3 minutes to accomplish that texture.
Add cardamom powder and mix well. Take a small portion of the dough in your hands and roll it in a circular motion between your palms to form a soft ball. See the video for clarity on this step. Coat the ladoos in the remaining desiccated coconut. Your coconut ladoos are ready!
Fun Variation Add 2 drops of your choice of gel food color to the dough before forming the ladoos. I added 2 drops of Wilson Pink Gel color to get Pink Coconut ladoos!
Besan Ladoo or Laddu is a popular Indian sweet made of Besan (chickpea flour or gram flour), Sugar and Ghee (clarified butter). It is fairly popular to make this for festivities like Holi and Diwali, and kids love this dessert. Here is my super quick and easy recipe using the gadget we all can’t imagine life without- the microwave.
It reduces the cooking time for this dessert to a third and makes it almost fail-proof. It’s a convenient way for anyone to make this delicious sweet without having to spend a few hours making it and building their muscles! My kids love making it, it’s that easy! Since the total time needed to make these ladoos is under 30 minutes, it makes it easy enough to pull through after a work day, especially when festivities fall on a week-day. I used coarse besan for this recipe, which is also available as “Ladoo Besan”. If you only have the fine besan handy, take out 1 tbsp from the 1 cup required for this recipe, and substitute it with 1 tbsp semolina (soozi). This will add the crunch to the texture. I have to mention here and that always start this recipe with a good quality Ghee. That really makes or breaks the flavor of this sweet. I make Ghee at home using this easy recipe.
Traditionally, it is made by roasting the besan in ghee on slow heat, till the besan changes color from dark yellow to a light golden brown. Depending on the quantity of besan, this process can take up to 30 minutes and requires continuous stirring. By using the microwave, I have eliminated the long and tedious process with an ‘under 5 minute’ cooking time in the microwave and few more minutes rolling the ladoos.
The time to roast besan in the microwave is anywhere between 3-5 minutes. The actual time for you will depend on the strength of your microwave. So, I would say, after the 3 minute mark, keep an eye on the Besan. Do increments of 30 seconds or 45 seconds if you feel it’s getting done too soon. Stir it well each time. This is really important to distribute the heat evenly. I use two signs to confirm that besan is roasted enough- first, the color changes to a light golden brown; second, you can start smelling a sweet aroma in the whole house. I remember, when I was little, whenever my Mom would make this, she would keep coming to our room to ask if my sister and I could smell the Besan. You know what, it still works for me:-) I’m sharing this quick and easy recipe hoping you’ll enjoy it as much as we do!
Prep: if using nuts, chop your favorite nuts. I use pistachios and almonds. Keep 1 tablespoon aside for garnish.
Take a microwave safe bowl and melt ghee, about 30-40 seconds. Add coarse Besan and salt and mix well. If you are using fine ground Besan, remove 1 tablespoon from the quantity and replace it with 1 tablespoon soozi (semolina). Mix everything till the Besan has absorbed all the ghee.
Microwave on the default setting for 3-5 minutes, depending on the temperature range of your microwave. During these 3-5 minutes, take the mix out every minute, (or every 30 seconds if you microwave is strong), and stir well. It is done cooking when the mix changes to a light golden color and the fragrance of Besan becomes strong. Add chopped nuts (optional) and let it cool for 20-30 minutes.
The mix should be cool to the touch. Add confectioners sugar and cardamom powder and mix till the sugar is incorporated well. Check if the mix can bind well by pressing between your fingers. If it feels too crumbly, add a tablespoon or so of dry milk powder to bind it.
To make ladoos, take a small portion of the mix (you can use a cookie spoon for this) and roll it in your hands to shape it like a ball. This is the part where watching the video will be helpful. I have demonstrated two techniques of rolling the ladoos, so choose whichever one is most convenient. Once the ladoo is formed, top it with the reserved chopped nuts and plate it.
Gujiya, or Milk Fudge Turnovers, are a popular Indian dessert commonly made in the northern part of India around the festivals of Holi and Diwali. It is a deep fried sweet dumpling that is made by stuffing pastry dough with sweetened milk fudge (khoya), chopped nuts and coconut flakes and is glazed with a thick sugar syrup.
Traditionally, the process of making Gujiya requires making a dough with all-purpose flour, ghee (clarified butter) and water. You combine all ingredients and make a soft dough, set it to rest while you prepare the filling. The filling is made with Khoya as a base. Khoya, also known as “Mawa”, is basically dried milk solids. It is available in the freezer aisle of your local Indian store, right next to the Paneer. I personally like the brand “Nanak” for khoya.
This is my mother-in-law’s amazing Gujiya recipe. The Gujiya mix is made by crumbling khoya in a mildly warm skillet. Chopped nut like almonds and pistachios are added along with desiccated coconut and freshly ground cardamom powder. When this mixture is cool, sugar is added. Now your Gujiya is ready to assemble. A small dough ball is rolled into a circular shaped disc, about 2 inch in diameter. About a tablespoon of khoya mixture goes in the center and then the dough is folded in a crescent shape and edges are sealed. That’s your Gujiya. Gujiya is then deep fried in medium warm oil till it turns golden in color. It is removed and put straight in a sugar syrup and tossed a few times and then set on a platter to crisp up. It is garnished with chopped pistachios. It is simply a bite of heaven!
During the festival season, my husband and I end up “over-indulging”, if that’s a word, but I’m sure many can relate to that. So, I keep tweaking recipes to make them a bit healthier without losing any of the “to-die-for” flavors. The other thing is, that I rarely have the time required to make this elaborate dessert. So, I experimented and after a few hits and misses, this recipe for Baked Gujiya was accomplished. I decided to do a baked version, which automatically makes it way healthier than the classic. The other major change was using store-bought pie dough. The pie dough may sound unconventional, but gives the same flaky, crisp texture that is key to a good Gujiya. Here is a quicker and healthier, baked version of this favorite, and the best part- it was done in 30 minutes!
Glazing Ingredients:(enough glaze for 20-22 Gujias)
1/2 cup sugar
1/4 cup water
2 tbsp sliced almonds & cashews (for garnish after glazing)
1 sheet store bought Pie dough (I get the Trader Joe's brand)
Make Stuffing: Microwave Khoya for 1-2 minutes, in 30 seconds increments to make khoya easy to crumble.
Heat non stick skillet/pan on medium heat. Crumble khoya in to the pan. Using a wooden spoon or spatula, press down and break it in smaller pieces. Keep pressing till khoya becomes soft, consistency of a soft dough. (it should be pliable). Turn off the heat.
Add chopped nuts, coconut powder and cardamom powder. Mix well and allow to cool off for a few minutes (4-5). Add sugar and mix well. The stuffing is ready.
Make Sugar Syrup. Heat a sauce pan on medium heat. Add sugar and water. Bring to a boil and simmer on medium heat till it thickens enough to coat the back of a spoon, about 5-6 minutes.
Assemble Gujiya.Place thawed pie crust between plastic wrap and roll outwards to thin out the dough. (See video for clarity). Using a 2 inch round cookie cutter, cut out pie circles for filling.
Fill each pie circle with roughly 2 teaspoons (or heaping 1/2 tablespoon) filling, and seal by pressing the edges together. (Just like you would for a turnover). Bake for 11 minutes in a pre-heated oven at 400 degrees. Cool for 5 minutes.
Dip Gujiyas in the cooled sugar syrup, coating well on all sides. Sprinkle some crushed pistachios on top. Place on a wire-rack for setting.
Cheesecake! A rich and creamy tart like cake, made with a crust of graham crackers, with a smooth custard-like cream cheese filling, and topped with fresh fruit or a fruit based sauce. How can you go wrong with that!
It’s a perfect summertime dessert as it is always served cool, just out of the refrigerator. The most awesome thing about this dessert is that it is best made a day in advance, as it needs to chill for 8-10 hours to be perfect.
Over the years, I have made many variations of this cheesecake and this recipe is the chosen one for my family. My family likes a skinnier cheesecake, which means, half the crust and half the filling. More like a Guilt-Free Cheesecake– but that’s us. If you want to make a classic cheesecake, simply double up the ingredients. I have adapted this recipe for the Instant Pot– pressure cooker. It has a slight hint of lime and I like to top it with fresh berries, makes it ideal for small dessert plates after a filling meal. For larger gatherings, I pair it with other desserts, cut it in to bite-size squares and pass it around as cheesecake bites! One bite of this Skinny Cheesecake and you’ll know that good things come in small packages too!
Finely grind the graham crackers in a food processor, or, take a ziploc bag, add crackers, zip it and crush them into a fine crumble with a rolling pin or the back of a skillet. Mix melted butter and brown sugar in the crust. Pour the mixture into a parchment lined7-Inch nonstick springform pan and spread it around evenly. Using the back of a measuring cup or a bowl, press down the crust to set in the pan. Put the pan in the freezer for 20 minutes.
In a food processor, or with a hand mixer, blend/whip cream cheese for 1 minute. Add sugar, vanilla essence and lime zest and blend again for 1 minute. Add sour cream and blend for 30 seconds. Add egg and blend another 15-20 seconds.
Take the pan out of the freezer and pour the mixture in. Wiggle the pan gently, it makes the air bubbles rise to the top. Take an icing spatula or a fork, and run it through the batter to pop the air bubbles. Cover the pan with aluminum foil. Pour 1 cup water in the Inner pot of the Instant Pot. Place the trivet. Place the pan on the trivet. Close the lid. Vent set to SEALING. Cook on MANUAL (High) for 35 minutes, Natural Pressure Release (NPR) or QR after 15 minutes.
Open the lid. Remove the pan carefully, remove the foil and cool for 15 minutes. Using an off-set spatula or a knife, go around the cake to release the sides from the pan. This prevents cracks while chilling. Cover it loosely and refrigerator for 8-10 hours. Cheesecake will flatten a little after cooling, that's normal. Open the springform latch and lift the base. Slide the cheesecake on to a platter. Serve it as-is, top it with fresh berries, or a whipped topping of your choice.
If your cheesecake seems jiggly (jelly-like) in the center after 35 minutes and NPR, put it back in for another 4-5 minutes, NPR.
For an easy slicing and clean edges, cut with a clean sharp knife, wiping with a wet paper towel between each cut.
For cutting calories even further, use Philadelphia 'light' cream cheese instead of regular.
Chocolate Lava Cake is what happens when chocolate cake meets chocolate soufflé! Also, know as Molten Lave Cake, this popular dessert gets it’s name from the warm liquidy- velvety chocolate center, inside a moist and decadent cake. I won’t be surprised if this happens to be the world’s No.1 date-night dessert, it is mine! It’s best served warm with some vanilla ice-cream! My kids’s latest favorite is to have with Salted Caramel Ice Cream!
Since this is a decadent dessert, I like to make individual portions using these Silicone Cupcake Liners. These liners serve three great purposes in my home: First, the silicone molds don’t get hot to the touch after baking, so handling is super easy, my kids bake with these often. Second, taking the lava cakes out of these molds is a breeze. Simply, invert them on to your serving dish, and they slip out nice and easy. Third, it does portion control for me. I take one, finish it and feel satisfied that I had a full dessert. I don’t feel like going for seconds, like I would be tempted to, if it were a cake:-)
I made this cake in the Instant Pot DUO and it was really moist and delicious. But this cake can be made in the oven as well. For baking this in the oven: Pre-heat oven to 425°F. Follow step 1 and 2. Place the cakes on a cookie sheet and bake for 11-13 minutes, depending on how gooey you want the center to be.
Melt butter and chocolate chips in the microwave, about 30 seconds to a minute. Using a whisk, mix well. Sift in confectioners sugar and mix again. Add egg, vanilla and salt and mix well. Sift in flour and whisk till everything is incorporated.
Grease silicone cupcake moulds or 4 oz. ramekins and pour the batter, leaving 1/4 inch space from the top.
Put 1 cup water and place trivet in the Inner pot of Instant Pot. Place cakes on trivet. Close lid. Set vent to SEALING. Cook on MANUAL (hi-pressure) for 8 minutes. If you like a more gooey center, reduce time to 6 minutes, if you like a more cake-like center, increase time to 9 minutes.
QR-quickly release the pressure and remove the cakes. Cool for 2 minutes. Invert the cakes into the serving plate and dust with confectioners sugar (optional). Serve warm as-is, or with a scoop of vanilla or your favorite ice-cream. Enjoy!
Almond cookies always bring back childhood memories for me. My parents used to get Almond Naankhatai from a bakery close to our house. They were so fresh and fragrant that the whole house used to smell like a cookie jar for a few days. Naankhatai is best described as an egg-less shortbread cookie, which has many variations. The sweet cookies are mostly made with nuts and the savory ones often have cumin seeds or peanuts, but they all melt in your mouth and leave you craving for more!
This is my version – Almond Spice Cookies. I’ve made them healthier by substituting half of the All Purpose Flour with Whole Wheat Flour and boosted the almond flavor by replacing some of the flour with Almond Flour (also bumps up the protein). Added cardamom and nutmeg, they bring this cookie to life, and added a little semolina to add a crunch. They make the perfect accompaniment to a cup of tea or coffee!
1 or 2 tablespoons warm milk (depending on consistency of the dough)
Sift the all-purpose and whole wheat flours in a bowl and add all dry ingredients. Mix well. Add softened butter to this mix.
Using a hand mixer or a soft spatula mix everything to make a soft dough. If the dough is too hard, add warm milk, a tablespoon at a time, to soften the dough.
Pre-heat oven to 350ºF. Using a cookie scoop, drop the cookie dough balls on a lined baking sheet, placing them 1.5-2 inches apart. This gives them room to expand. Bake for 16-18 minutes till they are light golden in color. Cool for 5 minutes and enjoy!
Baking times may vary from oven to oven. For the first time, put a timer for 16 minutes and check them. They should look slightly soft and chewy.