Whole Wheat Coconut Cookies in Pressure Cooker

 
               Whole Wheat Coconut Cookies in Pressure Cooker

            During my childhood, we used to buy coconut cookies from the nearby bakery, those cookies used to be crispy on the outside, soft and chewy inside. In those days, they used to wrap it in paper bags. Sometimes, it used to be still warm, the taste still lingers in my memory.

Cuisine: Indian Adaptation
Preparation Time: 10 minutes
Resting Time: 30 minutes
Baking Time: 20 minutes 

Ingredients:
Wholewheat flour: 1 cup
Coconut Scrapping: 2 table spoons
Coconut Oil: 2 table Spoons
Boiled and Cooled Milk: 2 table spoons 
Jaggery well pounded: 1/4 cup
Baking Powder: 1/4 teaspoon
Baking Soda: a pinch
Salt: a pinch 

Method:
1. Take whole wheat flour in a wide bowl, add baking powder, baking soda and a pinch of table salt. Mix well.
2. To this add coconut scrapping,  melted and filtered jaggery and coconut oil, mix well using a spatula.
3. Sprinkle milk in between and knead it into soft dough and make it cylindrical.
4. Now wrap this dough using cling-film or with cloth and place it in refrigerator for 30 minutes.
5. In the meantime, prepare the pressure cooker for baking.
6. Place a 7.5 lit pressure cooker over the big burner on a medium flame. 
7. Add 1/2 kg of common salt and place a stand of about 3 " height and heat it, this is pre-heating for five minutes. 
8. When the cookie dough is ready after 30 minutes, take it out from refrigerator.
9. Now cut the cylindrical dough into roundels of 1.5" thickness.
10. Place it on a tray and put it inside the cooker. Close it with lid, don't forget to take the gasket out.
11. Bake it for 20 minutes, the cookies will be ready.
12. Cool it down completely on a wire rack and store it in an air tight container.

Note:
1. Never forget to remove the gasket from the cooker lid before baking.
2. These cookies may be slightly chewy.