These eggless Amaranth Cookies have added cashew nuts for delicious flavour and bite. These crumbly cookies are perfect at tea-time with a cup of Masala Chai .
- What is amaranth flour?
- Amaranth Cookies Ingredients
- How to make Amaranth Cookies
- Serving
- Storage
- Other Eggless Baking Recipes
What is amaranth flour?
Amaranth flour is a type of flour that is made from the seeds of the amaranth plant. Amaranth is a pseudocereal, which means that it’s not a true cereal grain like wheat or rice, but its seeds can be ground into flour and used for various culinary purposes.
It has a slightly nutty and earthy flavour and can be used in a variety of dishes, including baked goods like bread, muffins, pancakes, and cookies.
I use it in preparing these Eggless Amaranth Pancakes as well as hindu fasting recipes such as Rajgira Halwa.
Amaranth Cookies Ingredients
Amaranth flour – easily available in health shops, online and south asian grocery stores.
Plain flour (all purpose flour)
Cashew – Ground cashew and finely chopped. You can use other nuts such as almonds here. For food allergies, omit the nuts if needed
Caster sugar – also known as superfine sugar
Ghee or unsalted butter
Cardamom powder – optional but I recommend as it lends wonderful delicate flavours and aroma.
Baking powder – make sure it is fresh and not too old.
Bicarbonate of soda – check the best before date before using
Oil – any flavourless oil will do
Milk if needed
Make it vegan by using vegetable ghee or vegan butter and plant milk in replacement of the dairy products used in this recipe.
How to make Amaranth Cookies
Preheat the oven at Gas Mark 4 or 350F or 180C.
Line a baking sheet with parchment paper.
In a large bowl, cream the ghee and sugar until fluffy and pale. You can also use a food processor or electric mixer for this.
Combine amaranth flour, plain flour, ground cashew, chopped cashew, baking powder, baking soda, and oil with the butter mixture.
Bring together to bind into a dough, adding a teaspoon of milk at a time as required.
Roll into equal sized balls and place on the prepared baking tray with plenty of space.
Bake for around 7-8 minutes, then turn the tray.
Bake for a further 7-8 minutes.
Remove form the oven and allow to cool to room temperature.
Serving
These cashew and amaranth cookies go wonderfully with tea or Indian masala chai or Karak Chai and Cardamom Chai . This Ruby Chocolate Latte is a colourful alternative.
Kids can enjoy them with a glass of milk .
Storage
Store amaranth cookies in an airtight container where they will keep for around 1 week. Do not store in the refrigerator.
Other Eggless Baking Recipes
Baked Cheesecake
Orange Cranberry Scones
Donut Holes
Air fryer Funfetti Nankhatai
Saffron and Pistachio Shortbread
Semolina Cake
Oat Whole Wheat Cookies Eggless
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Amaranth Cookies
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 oven
- 1 Baking tray
- 1 Parchment or baking paper
Ingredients
- 1 cup amaranth flour
- ½ cup plain flour
- ½ cup cashew ground or powder
- ¼ cup cashew finely chopped
- 10 tablespoon ghee or unsalted butter
- ¾ cup super fine sugar castor sugar (more or less)
- 1 tablespoon cardamom powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoon oil flavorless
- 3 tablespoon milk if needed
Instructions
- Preheat oven to gas mark 3-4 or 350F or 180C and line a baking tray.
- Cream 10 tablespoon ghee and 3/4 cup super fine sugar until you get very fluffy mixture.
- Add all the dry ingredients 1 cup amaranth flour , 1/2 cup plain flour , 1/2 cup cashew , 1/4 cup cashew , 1 tablespoon cardamom , 1 teaspoon baking powder , 1/4 teaspoon baking soda , and 4 tablespoon oil into creamy mixture and bind into a dough.
- If the mixture is too dry, add 3 tablespoon milk little by little.
- Make small balls
- Bake in pre heated oven for 7-8 minutes.
- Change the position of the tray in the oven.
- Bake further 7-8 minutes. Keep an eye on the cookies after 10-12 minutes.
- Remove from the oven and let it cool on a wire rack.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Amaranth Cookies
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 oven
- 1 Baking tray
- 1 Parchment or baking paper
Ingredients
- 1 cup amaranth flour
- ½ cup plain flour
- ½ cup cashew ground or powder
- ¼ cup cashew finely chopped
- 10 tablespoon ghee or unsalted butter
- ¾ cup super fine sugar castor sugar (more or less)
- 1 tablespoon cardamom powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoon oil flavorless
- 3 tablespoon milk if needed
Instructions
- Preheat oven to gas mark 3-4 or 350F or 180C and line a baking tray.
- Cream 10 tablespoon ghee and 3/4 cup super fine sugar until you get very fluffy mixture.
- Add all the dry ingredients 1 cup amaranth flour , 1/2 cup plain flour , 1/2 cup cashew , 1/4 cup cashew , 1 tablespoon cardamom , 1 teaspoon baking powder , 1/4 teaspoon baking soda , and 4 tablespoon oil into creamy mixture and bind into a dough.
- If the mixture is too dry, add 3 tablespoon milk little by little.
- Make small balls
- Bake in pre heated oven for 7-8 minutes.
- Change the position of the tray in the oven.
- Bake further 7-8 minutes. Keep an eye on the cookies after 10-12 minutes.
- Remove from the oven and let it cool on a wire rack.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Recently someone celebrated their birthday in the family, and chose not to have an elaborate Birthday cakes or any big celebrations as recently we gorged on so many rich and sinful delicacies during Diwali ! More often than not it’s a birthday in the family that brings inspiration into my actions.
Indian Milk cake or ‘ Dudh no Halwo ‘ in Gujarati, one of our favourite Indian sweets. Sticky, slightly brownish and delicious Indian dessert is second to none. Serve in a bowl it’s ‘Halwo’ or set it in a tray and cut into slices then it’s a cake !
Because this dessert was meant for a birthday , I thought it will look lovely as cake and slices. Generally Indian Milk cake made with just few ingredients like Milk, sugar and Nuts, but here I made space for Chocolate and Rose syrup in this milk cake.
Since I prepared Kesar Kalakand in M/W more than three years ago, and the thought was always hovering since that time… I also mentioned this in that post “ This receipe is obviously very traditional, but I want to try it out one day by adding chocolate giving this authentic sweet a complete make over..!!!” and oh boy it took all these years to give this traditional recipe a complete make over. It was one of my most dreamy combinations that has made it through this mouthwatering milk cake.
What can I say about this make over, Chocolate and Rose Milk Cake actually tasted as delicious as it looks , the rose flavours in this cake is a win win situations, not too subtle and not too strong, but just you notice it and you will appreciate how it rounds up and smooths out the chocolate flavour. Rose and chocolate works so well with each other and instead of clashing the floral notes, blends and balances the dark bittersweet cake and compliments each other.
Chocolate and Rose milk cake, I adorned with fragrant dried rose petals and pistachio slivers, the contrast of garnishing , combinations of flavours and elegant looking milk cake turned out darn delicious and delectable and simply satisfying !
Chocolate and Rose Indian Milk Cake
Equipment
- 1 Kadai
- 1 Tray
- 1 Spatula
Ingredients
- 4 liter full fat milk
- 1 teaspoon alum fatkadi or 2 tbsp. vinegar
- 250 grams sugar
- 3 tablespoon ghee
- 3 tablespoon rose syrup
- 3 tablespoon cocoa powder
- 3 tablespoon pistachio finely chopped + 2 tbsp. pistachio slivers
- 2 tablespoon rose petals dried or fresh edible
Instructions
- In a heavy bottom pan or kadai bring the 4 liter full fat milk to a boil .
- Once started to boil add 1 teaspoon alum and keep stirring.
- Let the milk curdle, once you can see whey is separating, remove at least one cup of the whey.
- Continue to cook and stir until the milk starts grainy consistency.
- Add 250 grams sugar and keep cooking until the mixture gets thick.
- Add 3 tablespoon ghee and keep cooking and stirring until the mixture leaves pan.
- Add finely chopped 3 tablespoon pistachio
- Once mixture is nice and thick. quickly halved into equal parts.
- In one part add 3 tablespoon rose syrup and in other 3 tablespoon cocoa powder and mix well.
- Transfer first rose syrup mixture evenly into greased tray or thali.
- After couple of minutes pour chocolate mixture on top of the rose mixture and press gently with the spatula.
- Let it set the milk cake for at least 2-3 hours or over night in a dry but cool temperature.
- Garnish the milk cake with rose petals and pistachio slivers .
- Cut into desire shapes serve at room temperature.
- Enjoy !
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
