Jaggery Cardamom Big bun puff

Jaggery Cardamom Big bun puff

Ingredients

 6 servings

1 +1/4th cup whole wheatand multigrain atta

1 teaspoon dry active yeast

2 tablespoons organic pure cow ghee

4 tablespoons "organic jaggery powder"

2 pinches salt

1 cup coconut milk

1/2 teaspoon cardamom powder

Steps

Dissolve the yeast in 1/2 cup lukewarm coconut milk and 1 tablespoon jaggery and keep to activate in a warm oven for 10 minutes.

In another bowl, sieve all the dry ingredients and then add in the wet mixture and cardamom powder. Knead to a soft dough for 15 minutes by adding 2 tablespoons ghee, remaining milk and warm water if needed.

Sprinkle some wheat flour on the dough, cover with cling wrap and keep to ferment and rise for 1.5 hours.

Then take the dough on a floured board, punch well and knead again for 10 minutes while using 2 tablespoons ghee and making into a smooth ball.

Then make equal sized balls, flatten each one on your palm and fill 1/2 teaspoon jaggery in each one. Seal the edges neatly and roll into a smooth ball. Repeat for all the dough balls. Keep on a greased muffin tray to rise for 1 hour covered with a damp towel.

Preheat OTG at 200 °C. for 10 minutes. Then brush each of the risen buns with milk and keep to bake for 25 minutes. After 25 minutes, brush with melted ghee and keep again in OTG in switched off mode for 10 minutes to let the ghee get soaked in. Then take out, and enjoy with your tea, coffee or as a yummy dessert smeared with more ghee! A delicious tiffin snack too!

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