_Happy boy Posted December 21, 2020 Share Posted December 21, 2020 I want to add millet to every possible food item. On many occasions, you will find me sneaking them in, for they are the physicians of the gut, guarding you and helping you with the cleansing process. If you have attended my five-day online millet workshop, you would have already learnt the art of sneaking in these wonder grains to every possible recipe that’s part of your culture. Yesterday, my daughter wanted those sugary Christmas cookies and it got me researching. I did all my checks to replace white sugar with organic rock sugar (mishri, as we call it), added barnyard millet flour instead of refined flour. I was cautious as to put less food colour, and was quite happy with a cheat meal. It may have looked less glossy, but she loved it! She had no idea what all went in it, but could see her favourite Christmas-y things. That’s what the millet journey is all about. We learn and unlearn in the process. We are open to newer ideas and we respect every food habit. December is about extensive millet workshops, and they are keeping me busy. The new batch is starting January 10, 2021, and you can reach out to my Instagram in case you wish to join.But before that, do check out this step-by-step recipe here. Try making it for your loved ones. It’s Christmas time after all, and one needs to spread some cheer. Make the most of the sweet moments, and count your blessings. Merry Christmas, friends! BARNYARD MILLET BUTTER COOKIES Ingredients: (makes 11 big cookies) · 1 cup refined flour · ¾ cup barnyard millet flour · ¾ cup powdered rock sugar (mishri) · ½ cup powdered rock sugar (for sugar glaze) · 100 g salted butter · Peanut butter (for garnish) · Chocolate ganache (for garnish) · Colourful sprinklers (for garnish) 1 Link to comment Share on other sites More sharing options...
Recommended Posts