Jhola Gur wonder. This is my first trial with cookies that too in Desi style the Bongway. Jhola gur or liquid Kejur gur, is date jaggary made from sap of date palm tree and it resembles to molasse in texture and colour. In all the impressive and authentic recipes, I come across Molasses as a key ingredient to ginger cookies. It says, Molasses enhances the flavor and colour of the cookies. But Molasses is not yet available in local markets in India. It is also not used in Indian desserts or cookies too.
So I wanted to substitute it with something which will not spoil the recipe and will also enhance the flavor. I had stored Jhola gur in winters and I knew I still have a cup left in the fridge. So thought of taking risk of replacing the molasses with this jhola gur.
I was right in doing so. Ever since I bought this new oven, I was looking for an opportunity to bake some crunchy cookies. These cookies are crunchy, has sugar coated crackly surface. The flavor of ginger and cinnamon is awesome. And this Jhola gur has done wonders to this cookies. They are dark and the gur flavor is just awesome.
So I did it, I did it. It came out delicious, super crunchy flavourful cookies.
For any baking I greatly follow “Stephnie Jaworski” regarding measurement. This recipe is inspired from her with a twist here and there.
Maida/all purpose flour- 350 gms
Jhola gur/Melted Khejur gur-100ml or (molasses-60 ml)
Brown sugar-170 gms or 200 gms if want sweeter
Egg whites- 2 lar eggs
Ginger powder- 4 gms
Cinnamon powder- 2 gms
Baking Soda-10 gms
Vanilla extracts- ½ tspn(optional)
Pinch of salt if using unsalted butter
Powdered sugar for garnishing- 200 ms
In a bowl sieve the flour, baking soda, ginger powder and cinnamon powder. Keep aside.
In another bowl beat the butter and brown sugar till its fluffy. Add the gur and beat mixed well. (1min). Add egg white, vanilla and beat until incorporated well.
Add the flour mix with the wet mix. Beat until well incorporated. Cover the bowl with cling wrap and refrigerate it for at least 8 hrs. At this point the dough will be soft and guyee. I did it overnight. The dough will become tight and rolling ball will become easier.
Preheat oven in 180 degrees Celsius.
Arrange the cookie tray with butter paper. Pour the powders sugar in a plate. Now roll small balls of 1” between your palm. Lightly roll the ball in the sugar, it will get coated with sugar. Place these balls in the tray leaving space in between each balls. Now with back of the melon scoop spoon lightly press each balls. Or you can do it with your thumb finger.
Bake the cookies in middle rack for 10 mins. Take out when lightly browned and center of the cookies are still soft. After 10-15 min it will turn crunchy.
Since the oven is still hot your next batch may take less time. Keep an eye.
Store them in air tight jar.
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