Wheat crunch: Aama's favourite Tea time friend everyday

Are you guys aware of rock candy or a rock sugar? Its the basic ingredients in our house. We may be out of sugar but never of rock candy. My mother used to have this theory that rock candy is better than processed sugar, so table sugar was optional. They were used only on special occasions, for guest of parties menu where insuring the right amount of sugar is necessary. With lots of effort we were able to convince her that their is not much such difference but if she have to choose she would prefer rock candy over table sugar always. For healthy drinks, weight loss drinks, sweets and tea, she use rock sugar whenever the sweetness is required😄.

And today I am talking about rock candy because that's the ingredient of this recipe. With lock-down going on around, our lives had been in a mess. Many stores are closed, we are staying at home and engaging ourselves in various indoor activities to maintain health and active mind. For me baking is like a healing distraction. I can spend all of my time in-front of oven smelling those sweet fragrance. Trying, failing and succeeding new food experiment and recipes. And for that purpose I am not buying new ingredients from the store. Instead I am using those ingredients that had been being stored for quite long time. And rock candy was one of them. We have stock of rock candy at home not sure in what to use. Therefore I made biscuits using those rock candy rather than powdered sugar which we don't have in home now a days.

My mother "aama" doesn't consume store brought snacks so I make them for her. Cookies and biscuits are her favorites. Among them she prefer wheat biscuits as teatime snacks. So for her I made theses biscuits with wheat and rock candy.

Instead of making powder I melted the one medium sized mishri's with half a cup of milk to a syrup reduce to one fourth of a cup to condensed milk consistency . After it cools down(store in the fridge for 20 minutes) stir them and made them smooth removing the lumps. Added 4 teaspoon of ghee and beat them (or stir) them for few minutes to loosen them. Then gradually added one and half cup of wheat flour(increase and reduce the flour according to the milk and ghee batter, 1/4th tsp baking powder, little bit of salt and mix them well into the smooth dough. Assemble the dough and wrap them in the cylindrical shape in plastic foil. Refrigerate them in fridge for a hour ( I made two batch, one store for hour and one for overnight. Because it was already late at night to make other batch. But we can store as for overnight and more and bake them when needed). Cut them in to small shape and bake at preheated oven for 180°C to 15-20 minutes. My oven takes more time so I have to bake them for 25 minutes. The time needed to bake sometimes depends on the oven you are using .

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And if you don't have oven then bake in pressure cooker or pan. Just have a layer of salt inside it and place a cooling stand upon the salt. Preheat it for 5 minutes and bake for 20 minutes in medium low flame. Don't forget to remove rubber and whistle from pressure cooker lid.

They are same as other cookies we make although they are different. You will get some authentic sweetness in those. The milk and rock candy mixed with wheat will enhance the flavor. You will get taste of milk power and different crunch.

I baked other batch by increasing the temperature from 180 to 190 and they became little bit hard and more crunchy then the first one.So next time I baked same recipe in 190°C for 15-20 minutes in preheated oven. Aama liked the first one but mine was the last one. Now I have to make two batch of same recipe one for her and one for me 😀. And also we are limiting our consumption because of the sugary compound used in the recipe.

Try new recipes utilizing what you have in your house not by spending more for experimenting.

Stay safe. Stay Healthy.😍

#cookies #wheatcrunch