Bajre ki Tikki | Pearl Millet Cookies

Gluten Free Bajre ki Tikki or Pearl Millet Cookies is a traditional, healthy and a regional winter special recipe made using just 3 main ingredients.

Prep Time: 5

Cook Time: 25

Resting Time: 1

250 grams Bajra Flour (I forgot to take cup measurement will update next time, Should be approximately 1 cup)
150 grams Jaggery / Gud
½ Cup Lukewarm Water or as required
20-23 grams 2 tablespoon Sesame seeds
Oil for frying (Not required if baking)
1 tablespoon Ghee/Clarified Butter for brushing (Optional)

Powder Jaggery or cut into thin strips and put it into a bowl.
Add ½ Cup Lukewarm water and mix everything. (Do not add more water at this stage, we can adjust the consistency later)
Let it sit for 30 minutes and let the Jaggery melt.
Now in a wide plate or a bowl, add the Bajra and 2 tablespoons Sesame seeds. Give it a quick stir.
Slightly warm the jaggery syrup and use this to make a smooth and a semi stiff dough.
Let the dough rest for 30 mins.
After 30 mins, knead the dough one more time. If you feel the dough too smooth, add some flour, ½ tablespoon at a time.
One should be able to make smooth balls from this.
Take a tablespoon of mixture in your hand. Roll it into smooth balls and slightly flatten it.
If frying, fry them on medium stove until golden brown on both sides.
For baking, preheat the oven to 180 Deg C.
Bake them for 10 minutes on one side.
Brush the top with a bit of ghee. This is an optional step, but helps the tikki/Cookies in not dry and also giving them a slight golden colour.
Bake for 10 minutes
Flip, brush ghee on the other side and again bake for 5 minutes.
They should be done when they are firm on the edges. For me it took around 25 minutes.
Let them cool and store it in an airtight container.