You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
I saw this recipe for salted cookies here I was reminded of my old diary, which I had started with a collection of my recipes when I was newly married.
The one that finally filled up and I started a new diary, the cause for many experiments as due to diary confusion I could not find the recipe I was hunting for.
It is after ages that I have made these crackers. The only change now is that I have substituted maida with whole wheat flour and butter and salt with Amul butter.
85 grms whole wheat flour
25 grms butter
55 grms grated cheese
¼ teaspoon cumin seeds (the recipe called for shahi jeera/cumin seeds/jeerigi but I used ordinary ones)
1 tblsp milk
A pinch of salt
1. Sieve the flour and rub in the butter with fingertips.
2. Add the rest of the ingredients and make dough with milk.
3. Roll out the dough into ¼ inch thick chapatti and cut into desired shapes.
4. Arrange on a greased baking tin prick all over with fork and bake till golden brown at 450°F or 180°C.