Pune Ginger Biscuits
These traditional Pune-style ginger biscuits are a perfect blend of spicy and sweet, featuring the warmth of dry ginger and the rich, caramel-like flavor of jaggery. The dough is prepared by melting jaggery into a syrup, resulting in a crisp, golden-brown treat that pairs wonderfully with tea. Aromatic cardamom and nutmeg add depth to these hearty, wholesome biscuits, making them a comforting snack for any time of day.
Ingredients
- 2 pounds Whole wheat flour (or all-purpose flour) (Originally '2 rattal' (approx 2 lbs).)
- 1 pound Jaggery (grated) (Originally '1 rattal' (approx 1 lb).)
- 1/2 cup Ghee (or butter) (Originally '1/4 rattal' (approx 4 oz). Can use hard butter or pure ghee.)
- 4 tablespoons Dry ginger powder (Sunth) (Originally '3 tolas' (approx 35g). Sifted through muslin.)
- 1 teaspoon Cardamom powder (Quantity estimated based on historical context.)
- 1 teaspoon Nutmeg powder (Quantity estimated based on historical context.)
- 1 teaspoon Baking soda (Originally 'soda bicarb'. Quantity estimated.)
- 1 cup Water (Originally '1 pasher' (approx 1 cup).)
Instructions
- 1Crush the jaggery into a powder and remove any impurities. Place it in a saucepan with the water. Heat over a low flame until the jaggery completely dissolves. Add the ghee to the hot syrup and stir until melted. Remove from heat and let it cool slightly.
- 2In a large bowl, mix the flour with the dry ginger powder, cardamom, nutmeg, and baking soda. Pour the warm jaggery and ghee mixture into the flour. Mix thoroughly and knead to form a firm dough.
- 3Preheat oven to 350°F (175°C). Roll out the dough to a thickness of about 1/3 inch. Cut into rounds using a biscuit cutter or the rim of a wine glass. Place on a baking sheet and bake in the preheated oven for 15-20 minutes or until golden brown and crisp. Allow to cool completely before serving.