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Multigrain Cookie
Multigrain Cookie

Before you jump to Multigrain Cookie recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Mostly, people have been trained to believe that “comfort” foods are terrible for the body and must be avoided. But if your comfort food is candy or junk food this is true. At times, comfort foods can be very nourishing and good for us to consume. There are a number of foods that really can improve your moods when you eat them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Make a trail mix from seeds and/or nuts. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because seeds and nuts have plenty of magnesium which boosts your brain’s serotonin levels. Serotonin is called the “feel good” chemical and it tells your brain how you should be feeling all the time. The higher your serotonin levels, the more pleasant you will feel. Nuts, on top of elevating your mood, can be a great protein source.

So you see, you don’t need to stuff your face with junk food when you want to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to multigrain cookie recipe. To cook multigrain cookie you need 14 ingredients and 6 steps. Here is how you achieve it.

  1. Provide 1 cup pearl millet flour bajra flour or barjra atta
  2. Provide 1/2 cup finger millet flour ragi or nachani flour
  3. Get 1/2 cup whole wheat flour
  4. Use 1/2 cup semolina sooji
  5. Take 1/4 cup chickpea flour gram flour or besan
  6. Get 15 black dates soft khajoor crushed
  7. Get 1/2 cup ground almonds
  8. Take 1/4 cup ground pistachios
  9. Use 3/4 cup ghee or clarified butter and a tbsp of more if needed. I have used Amul ghee
  10. Take 3 tbsp milk or more if needed to knead the dough
  11. Use 1 tsp salt
  12. Provide 2 tbsp honey
  13. Prepare 1/4 cup cocoa powder
  14. Use 3/4 cup icing sugar
  1. In a big mixing bowl, add all the flours - pearl millet (bajra), finger millet (ragi/nachani), whole wheat flour, semolina (sooji), chickpea flour (besan), cocoa powder, and icing sugar. Add powdered almonds, powdered pistachio and crushed dates mixture and honey. (Crush dates to soft with 1/4 ghee in a mixer grinder. Now take the crushed dates in a bowl with rest of the ghee, mix well and beat a little).
  2. Mix them well with finger tips to resemble like crumbs. Gradually add milk. Knead to a smooth soft pliable dough. Cover and keep aside for 5 minutes.
  3. Divide the dough into equal balls. Roll the ball with the help of a rolling pin into 8 mm thick circles by placing them between the greased plastic sheet. Cut into desired shape with the help of cookie cutter.
  4. Place the cut cookies on a greased baking tray.
  5. Bake the cookies @ 160 C for 18 min or till golden. Cool them on a wire rack. The cookies are cooled and ready to serve. Store them in an airtight container for 10-12 days. Enjoy them with a cup of tea or coffee.
  6. Multigrain cookies are ready to serve.

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