Mango Whole Wheat Cookies

 

Here are cookies made with Mango Pulp. I have used Alphonso mango. A tbsp of Oats can be added while roasting the flour. It’s delicious, can’t stop at one..

For Mango Paste 

Ingredients 

1/2 cup Mango Pulp made fresh 

Method 

Add the mango pulp into a pan, cook on a medium low heat until the liquid from the pulp has reduced to 3 tbsp spoon 

For the Mango Cookies 

Ingredients 

1 cup Wheat Flour 

1 tsp Almond Flakes  - Optional 

1/4 tsp Salt 

1/4 tsp Baking Powder 

Pinch of Cardamom Powder - Optional 

1/2 cup Sugar 

1/2 cup  Ghee 

3 tbsp Mango Paste 

Method 

Take the whole wheat flour in a pan, dry roast the flour on a low until an aroma releases, but the flour shouldn’t change colour. Switch off the flame, let the flour cool down, add cardamom powder, salt and baking powder, mix the flour. In another bowl add ghee, sugar and mango paste. Whisk all the ingredients together until the sugar dissolves. Add in the flour. Mix and knead it into a soft dough. Take a baking tray, take small lime size portion of the dough and roll the dough into small ball. Pre heat the oven at 180 degrees celsius .Place the dough ball on the baking tray and gently press the center of the dough ball to create a small cavity. Keep a gap between the 2 cookies. Repeat the process until all the dough is over. Place an almond flake in the center cavity and press the flakes gently. Bake the cookies at 170 degrees celsius for 15 minutes, depending upon the oven temperature. Remove the cookies from the oven. The cookies will look soft, but once it cools down it will crunchy from top. Let the cookies remain on the hot tray until the tray cools down completely. Once the cookies have cooled down then keep them in an air tight container and enjoy.