Vivatta

Ingredients

1 cup whole wheat flour (120 grams)

¼ cup desiccated coconut

¼ teaspoon baking soda or baking powder

4 tablespoons coconut oil (or 3 tablespoons coconut oil)

1 tablespoon sooji (fine variety, optional)

½ teaspoon cardamom powder (or 4-5 green cardamoms, crushed)

¼ teaspoon dry ginger powder (optional)

½ cup jaggery powder (organic) or grated jaggery (85 grams)

Substitute with brown sugar, powdered sugar, coconut sugar, or palm sugar as needed

2-3 tablespoons water or coconut milk (as required)

Make the Cookie Dough:
- Preheat the oven to 180°C (356°F).
- In a mixing bowl, combine whole wheat flour and baking soda. Stir to mix evenly.
- Add coconut oil to the mixture and lightly mix. (Butter or ghee can also be used as a substitute.)
- Add sooji (optional), cardamom powder, and dry ginger powder (optional).
- Mix in the powdered or grated jaggery until combined.
- Gradually add water or coconut milk (2-3 tablespoons) and mix gently to form a dough. Do not knead; simply gather into a dough ball.
Shape and Bake the Cookies:
- Pinch small to medium-sized balls from the dough and place them on a greased baking tray.
- Press a cashew halve or almond onto each cookie and slightly flatten them.
- Bake in the preheated oven at 180°C (356°F) for 20-25 minutes or until the tops are light golden and the nuts are faintly golden.
- For convection ovens, use 170°C (338°F).
Cool and Serve:
- Allow the cookies to cool on a wire rack for 2-3 minutes before removing them from the tray.
- Once cooled completely, store in an airtight jar.
- Serve as a tea-time snack or dessert.