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Rawa Cookies recipe - A Healthy option


Are you searching for a healthy recipe for home-made cookies? Cookies are normally made from refined flour or maida, which is considered unhealthy. Cookies made from rawa/sooji/semolina are a healthier choice. These rawa cookies are made using a few basic ingredients. Check the recipe.

A childhood memory that doesn't leave me is that of the smell of food drifting through our home. This was a time when ordering food from outside, was unheard of. Everything that could possibly be made at home was prepared in our kitchen, from fish pickle to vegetable stuffed buns. Mom would often don the apron, to bake cookies and biscuits too.

Mom tried recipes from old issues of the Good Housekeeping magazines that she would buy from the 'Kabari Bazaar' in Delhi's Darya Ganj and Femina which she subscribed to.



Our downstairs neighbour Kaushalya aunty would often mention that she loved the smell that drifted from our kitchen into her lawns. "Aaj kya bake kiya?", she would ask my mom. And my brother or I would promptly be sent downstairs, to her house, with a plate of the day's delicacy.

Mom would often bake Rawa cookies – in fact, I don't recall a time, when there weren't some in the biscuit tin, in the kitchen. She followed a simple recipe, which called for just six ingredients. It is a very simple recipe, which even a beginner can follow.

Rawa cookies with almonds and raisins

Ingredients for the cookies

  • Rava (sooji/semolina ) - 1 ½ cups
  • Cooking butter (white butter or unsalted butter) or margarine - 1 cup
  • Sugar - 1 cup
  • Raisins/sliced almonds – ½ cup
  • Egg -1
  • Cinnamon powder – ¼ tsp.




Tips:

  • You can use dry fruit and nuts of your choice. Add or delete them, according to preference
  • You may add candied cherries or peel or pistachios and cashews
  • You can also add chocolate chips along with nuts, for a chocolaty-nutty flavour
  • I use powdered cinnamon, bought from the market. It is finer than when it is ground at home
  • You can use nutmeg powder, instead of cinnamon. Experiment with flavours.




Method

  • Cream the sugar and butter until light and fluffy. The sugar should blend completely with the butter and no granular particles should be visible
  • Lightly beat an egg and fold it into the butter and sugar mix. Mix it in nicely, so you have a homogenous mix
  • Next add the rawa, cinnamon powder and chopped fruits and nuts and mix the ingredients to form a firm dough
  • Cover and refrigerate the dough for 1 hour
  • Take portions of the dough and roll out into 4-6mm thick sheet
  • Use a cookies cutter or a sharp edged circular vessel, like a small tumbler, and cut out circular discs from the rolled out dough
  • Collect the balance pieces and follow the same procedure of rolling and cutting out the cookies
  • Line a baking tray with butter paper or grease it and arrange the cookies on it, 2" apart
  • Pre-heat the oven to 110°C and place the baking tray inside, bake for 30-35 minutes or until they take a golden colour
  • Allow them to cool, before removing them onto a rack
  • Store in an airtight tin




Know your food

Rawa or semolina or sooji is a grainy flour, made from wheat healthier than flour or maida. Unlike the latter, it is not completely refined and has the goodness of whole wheat. Therefore, when it comes to cookies this rawa variant is most definitely a healthier choice.

The addition of almonds and raisins increases the cookies nutritional value. Almonds are packed with healthy nutrients. They are good for the heart, have zero cholesterol and are a good source of monounsaturated and polyunsaturated fats. They supply healthy amounts of dietary fibre (both soluble and insoluble). Almonds are rich in calcium, iron and magnesium and other minerals. They also contain vitamin B12, vitamin E and other vitamins.



Raisins are a good source of sodium, calcium, iron, magnesium and potassium. They are rich in dietary fibre and also contain vitamin C and vitamin B6.

Cooking your own food can be fun. You get to experiment and try out new dishes. From sandwiches to turning leftover food into something delicious. So when are trying your hands on this healthy cookie recipe?


Article by Juana
Juana is a freelance writer, with years of experience, creating content for varied online portals. She holds a degree in English Literature and has worked as a teacher and as a soft skill trainer. An avid reader, she writes on a variety of topics ranging from health, travel, education and personality development.

Follow Juana or read 609 articles authored by Juana

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Comments

Author: Umesh30 Jan 2018 Member Level: Diamond   Points : 2

A good recipe for cookies where the person making it has many options to change its flavour and calorific value.

I suggest that those who are very much calorie conscious and are on diet can decrease the amount of butter and sugar to almost the half of what has been prescribed by the authoress.

Though this will slightly compromise on the taste side but will decrease the calories substantially.

Author: Juana31 Jan 2018 Member Level: Diamond   Points : 10

Someone with dietary restrictions (self-imposed or ordered by the doctor) should avoid eating these cookies. I would not recommend modifications to the recipe with respect to its main ingredients.

Experimentation is fine to a certain limit. However, reducing by half, the basic ingredients given in a recipe, would not give desired results. Baking calls for precision – in measurement and proportions of ingredients and baking at the right temperature. It is not like many of the other cooking that we do, where it is easy to adjust flavors, textures and consistency after the item has been readied.

By tampering with the measurements of the main ingredients in a cookie or any baking recipe you would compromise on the end result, and it would prove to be a disaster. Each ingredient in a baking recipe has a role to play. Let me explain:

Butter –

Cookies spread during the baking process, as the butter melts, giving them a flatter, thinner shape. Cutting down on butter (or other fats/shortening agents, such as margarine) will stop the spread, making the cookies dense and tough. Cookies get their crunch and crispness from butter.

Seasoned bakers often substitute butter with other ingredients (my cousin suggests curd and/or avocado purée). But they still add the butter, reduce its quantity and add an additional ingredient that would simulate a similar effect.

Remember, butter is also needed to manipulate the dough, and reducing its quantity will make the dough dense and not give you the required consistency, to work with.

Sugar –

I don't know how lessening the quantity of sugar by half would impact the texture of the cookies. One could use brown sugar instead of white granulated sugar, but it would impact the taste flavor and texture.

It is best not to fool around with the main ingredients unless you are certain of the results.



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