Khajur Gur Or Date Palm Jaggery Oats Dry Fruits Cookies 


Khajur gur/nolen gur or date palm jaggery oats dry fruits cookies.

A totally guilt free healthy cookie for you and your kids to munch and enjoy the delightful taste. Taste of dry fruits and aroma of date palm jaggery or khajur gur/nolen gur makes the cookies heavenly.

Khajur/Khejur/nolen gur or date palm jaggery derived  from the sap of date palm tree. Which is collected and cooked for long time and then cool to solidify.

Its famous in Bengal. Well known as patali gur used in many desserts in winter like nolen gur rasgulla, sandesh, paesh or kheer and many more. All are lip-smacking dishes.These delicacies makes my Kolkata visit in winter more enjoyable 🙂

This post is going to be a part of #Foodiemonday bloghop theme is dried fruits.

I have made many desserts with date palm jaggery but never used it in cookies. Poush Sankranti or Makar Sankranti is around the corner. And we use this Jaggery in all the special delicacies on this auspicious occasion. Every year we make gokul pithe, paesh, patisapta, ranga aloor pithe, muger pithe etc on Maker Sankranti or Poush Parbon. I remember my mom spent whole day to make these delicacies. And for us it was a feasting day.

This time I have used this date palm jaggery in cookies for a change. And loved the aroma and taste. I have used homemade fresh butter in it. Wholewheat flour, oats, dry fruits and jaggery makes the cookies healthy too.

Date palm jaggery or khajur gur is the most nutrient rich variety of raw jaggery. Its loaded with vitamins and minerals and an excellent substitute for sugar. Sugar gives you only sweetness and contains no  nutrients.

Whereas jaggery is healthy and natural sweetener because its processed without any artificial or chemical ingredient. Iron rich jaggery increases hemoglobin level and treats anemia.

Recipe 


Whole wheat flour or atta – 1

Oats – 1/2 cup, powdered

Butter – 1/2 cup

Jaggery or gur – 1/3 cup

Powdered sugar – 1 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cardamom powder – 1/4 teaspoon

Raisins – 1 tablespoon chopped

Cashew nuts – 3 tablespoon broken or chopped in small pieces

Almond – 2 tablespoon broken or chopped in small pieces.

Method 


Preheat the oven at 180°.

Grease a baking tray or line with parchment paper.

Grind the oats into a fine powder.

Sift flour, powdered oats, baking powder, soda and cardamom powder. If you want you can use all purpose flour/maida instead of wholewheat flour/atta.

Mix butter, grated jaggery and powdered sugar in a large bowl. Beat well. If you don’t have date palm jaggery, you can use traditional cane jaggery too.

Add dry ingredients and chopped dry fruits. You can use any dry fruits of your choice. My son love cashew nuts and don’t like raisins much. So I have used less raisins. Add as per your choice.
Make a semi stiff dough. If your dough is not stiff enough to roll keep the dough in refrigerator for 10 – 15 minutes covered. Or if you feel its not smooth sprinkle little milk.

Roll It with the help of a rolling pin. Roll out into 1/4″ thick.  Cut with a cookie cutter. Use any shape of cookie cutter of your choice.

Bake in preheated oven at 180° for 7 – 8 minutes or until the edges becomes light brown. It will be soft in the middle and becomes crisp when cool.

I have turned upside down and bake for 2 – 3 minutes more to bring some colour on other side too.

Let the cookies cool down before serving.

Enjoy the crispy crunchy delicious khajur/nolen gur or date palm jaggery cookies.

Eggless Fruit Cake Or Christmas Cake 

Wishing everyone a Merry Christmas and a Happy New Year. May your life be filled with joy and happiness!

Egg less fruit cake. Super soft, moist, flavourful and  loaded with dry fruits. No, not rum soaked its caramel soaked dry fruits cake or Christmas cake.

Very easy to make, no fuss and aromatic cake for this special accession.

And a delicious cake for vegetarian people.

I have already shared wholewheat flour eggless fruit cake.

The recipe is same with little changes.

You will love the texture, taste and aroma of this cake.

Recipe 


All purpose flour/maida – 1 & 1/4 cup

Oil or butter  – 1/2 cup

Curd – 1/2 cup

Milk- 1/4 cup ( room temperature)
Vinegar –  1 tablespoon

Flax seed- 2 tablespoon ( dry roasted and powdered), optional

Orange zest- 1 teaspoon

Baking powder- 1/2 teaspoon

Baking soda- 1/2 teaspoon

Sugar- 1 cup ( powdered)

Sugar- 3 teaspoon

Cashew nuts – 1/4 heaped cup, chopped or broken into small pieces

Almond – 1/4 cup chopped or broken into small pieces

Raisins – 1/4 cup chopped

Tutti fruity – 1/4 cup

Candied cherry – 1/4 cup chopped

Garam masala powder- 1/2 teaspoon (optional)

Cumin powder- a pinch

Nutmeg powder- a pinch

Vanilla essence- 1 teaspoon

Boiling water- 1/2 cup

Some cherry and sliced almonds for spreading over the cake.

Method 


Take a pan and heat it, put 3 tsp sugar in the center, reduce flame to low. Don’t touch the pan or stir sugar. When all the sugar has completely melted pour the boiling water into it and switch off the flame. Mix the sugar and water well bring it back to boil and put all the dry fruits in it. Boil it for 5 – 6 minutes. Let it cool down.

Keep 3 tablespoon flour aside and in the rest of the flour add baking powder, soda, spice powder and flax seed powder.

Mix vinegar to the milk and keep aside.

Beat the oil and sugar, add vanilla. Add curd, vinegar mixed milk. Fold in the flour mixture to it.

Add 3 tbsp flour to the soaked dry fruits.

Mix orange zest. Add the dry fruits in the batter and fold gently. Add remaining caramelized sugar water in it.

Pour the batter into the greased baking pan and level the top. Tap the pan gently. Spread some sliced almonds and candied cherry.

Bake in a preheated oven at 180° for 40-50 minutes until the toothpick comes out clean.

Slice it when completely cool.