Protein Cookies

A clean-pantry treat — wholewheat MillD atta, jaggery, and ghee. Crisp edges, soft middles, and real protein. Kids approved.

Ingredients

• 1½ cups MillD atta
• ½ cup ghee, soft
• ½ cup powdered jaggery
• ¼ tsp baking soda
• ½ tsp cardamom powder
• 2 tbsp warm milk
• Chopped nuts (optional)

Method

1. Cream ghee and jaggery until light and fluffy.
2. Fold in atta, baking soda, and cardamom. Add milk gradually to form a soft dough.
3. Roll into balls, place on a lined tray, flatten gently.
4. Bake at 170°C for 14–16 minutes until edges turn golden.
5. Cool completely on a rack — they crisp as they cool.