namhatai

Crunchy, Nutty Rohes Cookies with a Twist

Makes around 20 delightful cookies

Ingredients

1. Mix up a cup of all-purpose flour (approximately 125g)
2. Pour in 3/4 cup of chickpea flour (around 95g)
3. Add 1/4 cup of semolina flour (around 30g)
4. Stir in 1/2 teaspoon of cardamom powder
5. Sprinkle in 1/8 teaspoon of ground muscat nut
6. Sweeten it up with 3/4 cup of powdered sugar (around 80g)
7. Heat 1/2 cup of ghee (around 95g) along with 2 tablespoons of extra ghee
8. Toast your choice of chopped almonds or pistachios (30g)
9. Season with a pinch of salt (1/4 teaspoon)

Nutritional Information

• Calories per cookie: approximately 139
• Fat: 7g
• Carbohydrates: 15g
• Fiber: none
• Sugars: 5g
• Protein: 2g

Preparation

1. In one bowl, blend the flour, cardamom powder, muscat nut powder, and salt.
2. In another bowl, combine ghee and powdered sugar.
3. Join the dry and wet ingredients, and mix thoroughly. Add a little bit of dairy milk or melted ghee if needed to maintain cohesion.
4. From the resulting dough, shape 20 equal balls.
5. Press your preferred nuts into the center of each ball for an extra crunch.
6. Place the balls on a baking sheet, each with ample space between them, and gently press flat.
7. Preheat your oven to 375°F (190°C).
8. Cook the dough balls for 10-20 minutes or until the edges start turning golden brown.
9. Let the cookies cool on a wire rack before serving.
10. Enjoy these nutty Rohes cookies with a warm cup of tea or coffee! Remember, they can be stored in an airtight container for up to 3 weeks.

Explore further

This rohes recipe includes three types of flour – all-purpose, chickpea, and semolina. Chickpea flour adds a nutrient-rich plant-based protein source, while semolina flour gives texture and tenderness to the cookies. Coconut sugar and your preferred nuts intensify the flavors of the cookies and boost their nutritional value.

Additional insights

Using chickpea flour and semolina flour offers health advantages; though, the benefits from this combination might not surpass those of consuming the flours individually. Here's why:

Chickpea Flour

1. Protein-packed: Find protein aplenty in chickpea flour, which is fundamental for muscle repair and growth[1].
2. High in fiber: This flour packs a decent amount of fiber that aids digestion, potentially helping manage weight[3].
3. Nutrient-rich: Chickpea flour proves to be a fantastic source of various nutrients like iron, magnesium, and potassium, which contribute to better overall health[3].

Semolina Flour

1. Complex carbs: Semolina flour provides complex carbs, which provide you with sustained energy by being digested gradually[3].
2. Low in fat: Semolina is a great option if you're trying to keep track of your calorie intake because it's mostly fat-free[3].
3. Iron supplier: Semolina flour is a fantastic source of iron, which plays a key role in oxygen transportation in the body, boosting energy levels and overall metabolism[3].

Using these flours together in your baking brings a more balanced nutritional profile. The combination of protein from chickpea flour and complex carbs from semolina encourages a feeling of fullness and maintains energy levels. Additionally, their collective fiber content contributes to better digestion, which can support weight management efforts.