Palm jaggery whole wheat biscuits are delicious bite sized snack which are eggless and sugar free, made with whole wheat flour. These crispy Whole Wheat Jaggery Cookies are my new favorite cookies for evening snack time. They are so easy to make at home with very basic pantry ingredients.
This makes an ideal and healthy snacks for kids or adults and makes a fun takeaway in lunch or snack boxes. These biscuits are bit crispy and flaky compared to cookies which are chewy in nature. Further , the cookie are usually round in shape and these biscuits can be made in round, square and even rectangle in shape as per your liking.
Where I learnt this recipe??
This is a passed down recipe from my Maternal grandmother, Ammamma and amma. Amma usually used to make a huge batch of these during our childhood so that we could enjoy these as after school snack. And in summers whenever I used to go to my Grandma’s home I pester her a lot make these and she very fondly makes these and I used to observe and help her along the process.
But why I used Palm jaggery instead of sugar is that I had huge quantity of leftover syrup from the Palm Jaggery rosogolla’s I made recently and I had to put good use of it, so I thought why not make my grandma’s special biscuits and use this syrup and guess what it turned just perfect and delicious. But definitely the magic touch of grandma is for sure missing.
How are these biscuits made??
Although my grandma used to make a plain version of this biscuits with Maida/All purpose flour I adapted to make it healthier by using Whole wheat and Palm jaggery instead of Sugar. Added freshly pounded fennel seeds and cardamom powder for a subtle hint of nuttiness and aroma.
So here is the process, the whole wheat flour is rubbed with generous amount of ghee and later the jaggery syrup is slowly added to make a nice stiff dough and let it rest for 30 minutes. Later rolled and cut into desired shape and deep fried until golden brown and crispy. They stay fresh and tasty for up to 1 month.
What is PALM JAGGERY and what can I substitute with ??
Palm Jaggery is made from the extract of Palmyra Palm trees(Borassus flabellifer) and in recent times, it is also made from the sap of the sago and coconut palms. Palm Jaggery also known as Thati Bellam in Telugu, Karuppatti in Tamil is believed to be a healthy sugar substitute, that is widely available in the market today. Unlike refined sugar, this jaggery is unrefined and retains all its nutrients. It is quite dark and rich in flavor just like caramel.
You can substitute this Palm jaggery with Regular Jaggery or Coconut sugar, dates sugar or regular sugar according to your availability and like. The taste will change accordingly as the flavors vary among them. But whatever substitute you use it’s gonna taste divine at the end, trust me.
Can I bake this instead of frying??
Absolutely and I bake them for 18 minutes at 350 F degrees because I like them really crispy.
How to Store These Cookies??
Once these are fried or baked, cool down completely, transfer them to an airtight container and they stay fresh upto a month. But trust me they’ll be finished in a week.
PALM JAGGERY WHOLE WHEAT BISCUITS
Ingredients
- 2 cups Whole wheat flour
- 1 cup Palm jaggery
- ½ cup Ghee / Oil
- 1 cup Water / Milk
- Oil for deep frying
- 1 tsp Fennel seed powder
- 1 tsp Cardamom powder
Instructions
- In a small mixing bowl add Palm jaggery, Water/Milk and give everything a good mix until the Palm jaggery dissolves completely.
- In a large mixing bowl add whole wheat flour, Ghee/Oil, fennel seed powder, cardamom powder, jaggery mixture and mix it until everything is incorporated completely.
- If you feel the dough is hard add little more Milk/water and knead it and let the dough rest for 30 min.
- In a deep bottomed pan/ frying pan add enough oil to deep fry the biscuits and heat on a medium flame until we roll the biscuits.
- Now take a handful of dough at a time and roll it until 1/4 inch thick and cut into desired shapes using either cookie cutters or knife.
- Poke the biscuits using a knife or fork and place them on a plate and repeat the process for remaining dough.
- Add the biscuits slowly to the hot oil and fry them until golden brown and place them on a paper towel to absorb the excess oil.
- Once the biscuits have been cooled down completely transfer them to an airtight container and store them upto 3 weeks.
Thanks for this recipe. The biscuits were very yum. 😋
So glad to hear this and Thank you so much for the feedback Indu.