Chapter I
The Recipe
- Oats are toasted in a dry pan until just fragrant, then cooled.
- Ghee, jaggery, and cinnamon are creamed; raisins and toasted oats are folded in.
- Whole wheat is added gently — enough to bind, not enough to toughen.
- Scoops are baked until the edges are golden and the centre stays just-soft.
- Cooled completely on racks before packing to keep the chew intact.
Chapter II
Provenance
- Rolled oats, lightly toasted
- Whole wheat flour
- Golden raisins, plumped briefly in warm water
- A pinch of dalchini (cinnamon)
- Pure A2 cow desi ghee
- Slow-set jaggery, baking soda, sea salt
Chapter III
Why it tastes familiar
- Rolled oats are a heart-healthy whole grain rich in beta-glucan fibre
- Beta-glucan supports healthy cholesterol and steady energy through the afternoon
- Golden raisins add iron and a natural, gentle sweetness
- Cinnamon is a quiet helper for blood-sugar balance
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Trays and tools are sanitised between batches. The team follows a no-jewellery, washed-uniform policy in the production area; finished cookies are handled with gloves.