1/2 cup coconut butter ( keep grinding desiccated coconut in the chutney jar for 5-7 mins)
1/2 cup jaggery / date paste
1 tsp pure vanilla extract
1/4 tsp salt
1 cup whole wheat flour / ragi flour / jowar flour
1/3 cup Tutti Fruity
2 tbsp chopped Cashew nuts
1/4 teaspoon rose extract (for the karachi bakery flavour)

2 tbsp coconut milk


In a bowl, whisk butter and jaggery until light and fluffy.
Add vanilla extract , rose extract, salt and mix it well.
Add flour, tutti fruity, cashews and mix it well until the dough starts to come together.
Make the dough into a log shape, cover it with butter paper and refrigerate it for atleast an hour
Slice the log into 1/2 inch wide slices
Keep the cookie slices onto the baking tray leaving few inches gap between each other and bake for about 12-14 minutes at 160 degrees in pre-heated oven until the cookies turn brown from sides. the cookies will be soft when hot but will firm up once they cool down.

Contributor : Geetanjali SowaniWhatsApp Image 2016-12-17 at 7.30.04 PM