Air fryer recipe · Desserts & Bakes · Punjab
Punjabi Atta Gur Biscuits
Crumbly whole wheat and jaggery biscuits with cardamom, topped with almonds, a Punjabi family bake that fits the festive tea table. They are baked in the original, so the air fryer is a natural fit.
- 40 minTotal time
- 160°CAir fryer
- 6Serves
- VegetarianDiet
- PunjabState
Part of the Diwali across India collection
Nutrition per serving
- 380kcal
- 4.6 gprotein
- 47.1 gcarbs
- 20.9 gfat
- 4.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat flour (atta)1.5 cups
- Powdered jaggery1/2 cup
- Ghee, soft1/2 cup
- Fine semolina (sooji)2 tbsp
- Baking powder1/2 tsp
- Cardamom powder1/2 tsp
- Milk2-3 tbsp
- Almonds, slivered (optional)2 tbsp
Method
Cream ghee and jaggery
Beat the soft ghee and powdered jaggery with a spoon for 3 to 4 minutes until light and creamy. Break up any jaggery lumps first, as they melt into dark spots.
Add the dry mix
Sift in the atta, sooji, baking powder and cardamom. Mix gently with your hand until the dough comes together. Add milk a spoon at a time only if it is too crumbly.
Shape the biscuits
Roll lime-sized balls and flatten each to about 1 cm thick. Press a few almond slivers on top. Make them the same size so they bake evenly.
Chill briefly
Chill the shaped biscuits for 10 minutes. Cold dough holds its shape and spreads less in the hot basket.
Bake until golden
Line the basket with parchment and arrange the biscuits with a little space between. Air-fry at 160°C for 14 min, until the edges are golden and the tops look dry. They are soft when hot, so cool them on the tray for 10 minutes before moving to a rack.
