Almond and Butter Millet Cookies - By Chef Ashish Spencer

Millets are small-seeded grains that originated in Africa and are now widely grown as a staple grain throughout Africa, Asia, and the Middle East. There is evidence of millet cultivation in the Korean Peninsula between 3500 and 2000 BCE. Millets are mentioned in the Yajurveda, a very ancient religious book, which indicates that production and consumption of Millets were an indigenous practice, especially in the Asian region (around 4500 BCE). Millets accounted for over 40% of all cultivated grains prior to the Green Revolution (contributing more than wheat and rice). However, after the revolution, rice cultivation has doubled and wheat production has tripled, making millets less valuable as a source of food.

Inclusion of Millet is a great idea for a variety of reasons. Sorghum (jowar), pearl millet (bajra), finger millet (ragi), and other coarse staples like maize, barley, oats may not match the grain quality of rice and wheat, but they surely outperform them in terms of nutritional value. These are now commonly referred to as “nutri-cereals.” While many millet grains have similar protein content as wheat, they are higher in vitamins, including vitamin B, iron, phosphorus, and a variety of other minerals. Furthermore, these are gluten-free substitutes for finer cereals, making them alkaline rather than acidic. That is why coarse cereals have been a popular staple diet in many regions of the country, particularly in rural areas.

Ingredients:

- Finger Millet Flour - 75 gms

- Sorghum Flour - 45 gms

- Refined Flour - 100 gms

- Butter - 160 gms

- Castor Sugar - 85 gms

- Baking Powder - ¼ tsp

- Half Almond - 50 gms

Method:

1. Mix the different flours properly and sieve them. Add Baking Powder.

2. Cream Sugar and Butter together till light and fluffy.

3. Fold in the flour into the creamed mixture and bind to make a dough.

4. Chill in the refrigerator for some time.

5. Take out 20 gm portions from the dough and hand roll them into flat roundels.

6. Top up each Cookie with half almond slice and place on a greased tray.

7. Bake at 180 degrees Celsius for 20 -25 mins until light golden in color.