Coconut cardamom cookies – using wheat flour

        I wanted to use the pilsbury multigrain atta in the cookies finally, after successfully using them in cakes, muffins and bread before. I decided to follow the usual nankhatai (an Indian cookie ) recipe which I am so fond of. Cardamom has always been a favourite, gives a lovely aroma to the flour as soon as you add them. I found some dessicated coconut in the pantry and decided to use them as well. That gave a nice crunchy texture and taste to the cookies.

            I used the granulated white sugar and butter without any substitutions.As I was already using multigrain atta(wheat flour), I did not want to experiment on any other healthy or low fat substitutes and create any hinderance to the taste and flavour.

     As a result , the cookies were really good – soft , crunchy and delicious. I would love to bake some more of these soon. I do have a different ingredient in my mind instead of multigrain atta flour which I will be trying soon. Will post about it if it comes out good ,until then its a secret!! Do try these cookies till then..they are awesome.


Print Recipe
Coconut cardamom cookies - using wheat flour Yum
Course snack
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Course snack
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Combine the sugar and butter and mix till it turns creamy. Add the cardamom powder followed by the atta, baking soda,maida and the dessicated coconut. Combine everything well to form a dough.
  2. Now take a tiny portion of the dough(lemon sized). Make a small ball with it. Slightly flatten it. Repeat the same with rest of the dough. Place them on a baking tray lined with baking paper. Bake them in a preheated oven for 20 minutes at 150c.
  3. They may be slightly soft and crumbly when hot from the oven. Cool them on a cooling rack. They will become firm when they cool. The texture will be soft and crispy. You can bake for 5 more minutes if you find them too soft and crumbly. But try not to over bake it and make it too hard for you to bite!!!
Recipe Notes

These cookies along with my Cardamom spiced cake are on their way to priya's - cooking with seeds- cardamom event.

 By the way , did you try the fat free dahi wada?

Share this Recipe
It's only fair to share...Share on Facebook0Email this to someoneShare on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Pin on Pinterest0

31 thoughts on “Coconut cardamom cookies – using wheat flour”

  1. cardamom flavoured nankatais are the best.. nice to see that it worked with the multigrain atta… 🙂

  2. Very lovely cookies.Using atta they really turned out good.Did not try the fatfree dahiwada yet,will let you know after making it.

  3. sowmya, I did not buy the multi grain version of atta because my sister told me it has soy in it. But looks like your cookies have turned out well.

  4. What! Coconut cookies…oh boy, these must be awesome delicious! Btw, I have some awards for you. Please feel free to pick them up. Have a great day!Cheers, Kristyhttp://kristygourmet.blogspot.com/2010/05/more-awards-my-lucky-finger.html

Leave a Reply

Your email address will not be published. Required fields are marked *