Celebrating Diwali with some Gluten-free Coconut & Cashew Cookie Recipe (eggless)

 

Diwali at home is always a special one and it is always fun to participate in shopping, cooking and decorating my home. Diwali is the only festival which brings all our friends and families together. We perform puja together, dress up, play cards & gorge on some delicious traditional food. The desi flavours of cardamom, nuts and ghee all seems so familiar during our Indian festivals that even the fragrance of it brings back so much nostalgia. One such thought crossed my mind while baking cookies, that why not try the laddoo flavour in the form of a cookie. So, I used mixed millets flour, butter, cashew, coconut and some love to take me back to my grandmother’s kitchen. Pack these in cute little glass jars to gift your loved ones. Let me assure you that your guests will keep guessing the ingredients.

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I recently got our art deco style chair upholstered by a friend of mine who specializes in furniture design. You can contact me for her details. We used a mix of ikat (white & grey) & plain apple green fabric which is a little different than the usual. But, hey who wants to do the usual! Times of India recently mentioned in their article that adding  some green to your home decor is the latest trend this Diwali. I guess we have sorted that issue right 🙂 Adding a bit of gold  is also a great way to uplift your room this Diwali. I used the popular birdcage & the cute little owl from Chumbak to follow the  trends this year.

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Curtain holder from The Summer House

 

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Gold cage & owl from Chumbak & the cake stand from The Summer House

 

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Drizzle some white chocolate to give a twist to the traditional taste! You can even use sprinklers for some colour.

 

Ingredients for Coconut & Cashew Cookie:

150gms mixed millets*

120gms salted butter at room temperature

105gms raw sugar

25gms small pieces of cashew

25gms desiccated coconut

1tsp cardamom powder

1tsp baking powder

1tsp baking soda

some melted white chocolate for decoration

* I used SOS Organics gluten free flour mix, which contains a mix of amaranth flour, barnyard millet, finger millet & brown rice flour. You can also substitute with foxtail millet flour or pearl millet flour. Or you can also use whole wheat flour for a non-gluten free version.

Procedure:

  • Weigh all the dry ingredients and set aside.
  • Beat butter and sugar together until well mixed.
  • Mix the dry and the wet ingredients until well incorporated.
  • Roll the dough into 1 ½” balls. Arrange on baking sheets lined with parchment paper. Bake in pre-heated oven (@ 180 centigrade) until set and crinkled on top, about 18 to 20 minutes depending upon your oven settings.
  • Once done allow it cool on a wire rack. Drizzle some white chocolate on the cookie once cooled.
  •  Store in an air tight containers for about two weeks. I got 2 dozen medium-sized  cookies.

 

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Bottle these cookies in a glass jar & gift them to your loved ones

 

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