Ingredients
Ghee - 1/4 cup/ 55g
Masala chai blend: 2TBS
Jaggery: 1 cup/ 125 g
Brown sugar 65g/ 1/3cup
Milk 2TBS
Flour 155 g/ 1 ¼ cup
Baking soda ½ teaspoon
Pinch of salt
Water
PROCEDURE
Combine the Masala tea blend with ghee. Allow it to infuse for 30 minutes, then strain the mixture.
In a saucepan, dissolve jaggery in 50ml (1/4 cup) water over medium heat, stirring occasionally. Cook for 5-7 minutes until it forms a syrup. Let it cool for 30 minutes.
Create Wet Mix:
Combine two tablespoons of jaggery syrup with 65g (1/3 cup) brown sugar and the previously infused Masala Chai ghee. Add a splash of milk to this mixture. Cook over medium heat until the sugars dissolve. Allow it to cool to a tepid temperature.
Prepare Dry Mix:
Mix 1 1/2 cups of all-purpose flour with a pinch of salt and 1/4 teaspoon of baking soda in a separate bowl. Add the cooled wet mixture to the dry ingredients and blend using a cake mix blender until well combined.
Chill and Shape:
Chill the dough in the refrigerator for at least one hour. Once chilled, roll it out with a rolling pin to your desired thickness. Use a cookie cutter to create shapes from the dough.
Bake:
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Place the shaped cookies on a lined baking sheet and bake for approximately 15 minutes or until the edges turn golden brown.
Cool and Enjoy:
Allow the cookies to cool on a wire rack before serving.
