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The Secret to Serving Delicious Wheat-Jaggery Buiscuits

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Wheat-Jaggery Buiscuits

We hope you got insight from reading it, now let’s go back to wheat-jaggery buiscuits recipe. You can cook wheat-jaggery buiscuits using 7 ingredients and 6 steps. Here is how you do it.

Below are the ingridients that are required to make a tasty Wheat-Jaggery Buiscuits:

  1. Prepare 1 cup of Wheat flour or aata.
  2. Take 1/2 cup of Jaggery.
  3. Prepare 1/4 cup of ghee/butter (in room temperature).
  4. Prepare 1/2 tsp of Baking soda.
  5. Provide 1 tsp of Baking powder.
  6. Use 1 pinch of elaichi powder.
  7. Take 2-3 tsp of Cold milk.

Done with the ingridients? Here are the sequences on producing Wheat-Jaggery Buiscuits:

  1. Add all the dry ingredients i.e. Aata, baking soda & baking powder & give it a mix. Now in an another bowl, add ghee and jaggery and mix it thoroughly, till the mixture looks like caramel texture as in pic 2. Now add the dry ingredients to it and mix it as in pic 3..
  2. Now by adding 1 to 2 tsp milk to it form a soft dough out of it..
  3. Roll it into a big fat paratha type with the help of plastic or butter paper so that it becomes convenient while rolling the dough. Now cut them with the help of any buiscuit cutter or any round or square lid of your choice, as in pic 3..
  4. Now pre-heating, take a large kadhai and put a cup of salt into it so that it's base gets covered as shown in pic 1 & put a steel lid or katori over it as shown in pic 2. Cover it and keep it in a medium flame..
  5. Now grease a steel plate with some oil and put the buiscuits over it very gently with the help of a knife or else you may end up breaking them. You can even sprinkle some sugar crystals over it & press them gently but that too is again optional..
  6. Now place the plate over the stand, cover it and bake them in a low flame till 20 to 30 mins flipping them after every 5 to 7 mins on each sides until it turns brown in colour. Remove them from the flame and let it come to room temperature and then remove them from the plate..

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