Growing up as a kid in the 90s we did not have so many choices of biscuits, as we do now. I used to love it when my mother brought home Nice Biscuit. They were my go to snack as a kid that I used to have after coming back home from school. I always liked it with my hot cocoa in the evening. The taste was really comforting.
The first time I made this recipe, I had no all purpose flour at home and I really wanted to bake some biscuits. This time I decided to try making it with jaggery, when I was baking it the aroma was amazing it smelt like a sweet; we usually buy for festivals a Kai Holige. It basically is a roti stuffed with a coconut and jaggery filling. The ingredients for this recipe are minimal and east to come by. The recipes yields about 11-15 based on the size you decide.
We have 2 coconut trees at home, so we have ample amount of both fresh and dry coconut. I had baked these just before tea time. After my father made us all some tea, we had them together. The taste was really amazing, and it becomes really crunchy after it cools down, this biscuit is perfect for dipping and having along with a cup of tea. This is the perfect jaggery biscuit!
Personally I think this biscuit should be considered as a sweet that can be had for a festival. It feels and smells really festive! Let me know in the comments below if you have made it! Share a photo on our social handles!
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Whole Wheat Coconut and Jaggery Biscuit
Growing up as a kid in the 90s we did not have so many choices of biscuits, as we do now. I used to love it when my mother brought home Nice Biscuit. They were my go to snack as a kid that I used to have after coming back home from school. I always liked it with my hot cocoa in the evening. The taste was really comforting.
Ingredients
- 1 cup whole wheat
- Powdered Jaggery 1/2 cup
- Dried desiccated coconut
- Room temperature Butter 1/2 cup
- Salt a pinch
- Elaichi essence or powdered elaichi or cardamom
- Milk 2 tablespoon
Instructions
Steps for making whole wheat coconut and jaggery biscuit
- Preheat oven to 180C for a minimum of 20 minutes
- Sieve half a cup of jaggery using a sieve
- Add 1/2 cup of butter
- Cream the butter and jaggery together
- Add a pinch of salt and mix
- Add 1/4 cup desiccated coconut, mix again,
- Add 6-8 crushed elaichi
- Next add 1 cup of whole wheat powder and mix using a spatula
- Add 2 tablespoons of milk
- Mix with a spatula, then mix with your hands
- Keep the dough to rest for about 20 minutes in a fridge
- Put some butter on a pan and add the silicon mat
- Scoop the biscuits using the cookie scooper, I got this and the silicon mat as a birthday gift!
- Roll the dough into a ball and dip it in some desiccated coconut and shake it off
- Prepare all the other biscuits by scooping and dipping and flatten it slightly with your hands
- Pop it into a preheated oven at 180C baking time is around 20 minutes.
- The recipe is healthy, no refined flour, no refined sugar and preservative free a recipe
- Enjoy the crispiest biscuits after they’ve cooled
