Chapter I
The Recipe
- Five flours, baking powder, and milk powder are sifted together for even hydration.
- Butter is creamed with powdered jaggery; milk is added in slowly to bring the dough together.
- Dough is rolled to a steady thickness on a lightly floured board.
- Cut with a small flower cutter, sprinkled with jeera, and pricked once with a fork.
- Baked at a moderate even heat until the edges turn pale gold and the bases are dry.
- Cooled completely on racks before packing in moisture-barrier pouches.
Chapter II
Provenance
- Stone-ground ragi flour
- Cornmeal (makki ka atta)
- Rice flour
- Rolled oats, milled fine
- Whole wheat flour (atta)
- Slow-set jaggery, powdered
- Butter
- Baking powder, milk powder
- Milk, jeera (cumin seeds)
Chapter III
Why it tastes familiar
- Five whole/ancient grains in one biscuit — a quiet spectrum of fibre and minerals
- Ragi adds calcium; oats add beta-glucan; jowar/cornmeal add gluten-friendly fibre
- Sweetened with jaggery, not refined sugar
- Jeera is a quiet helper for digestion
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.
Five-flour bins are kept in dedicated airtight containers and rotated by batch date. Trays are washed and oven-dried between bakes. No commercial dough conditioners are used.