Recipe

Instructions:
1. Preparing the Cumin Seeds:
1. Roast the Cumin Seeds:
- Take 2 teaspoons of cumin seeds and roast them on a slow flame for about 1-2 minutes
until they start giving a nice aroma.
- Crush the roasted cumin seeds lightly, so they are half crushed and half big particles.
2. Preparing the Dough:
1. Mix Dry Ingredients:
- In a bowl, take 1 cup maida, 2 tablespoons wheat flour, 2 tablespoons custard powder (if
using), 1 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
- Sift all the dry ingredients using a chalni (sieve) to remove impurities and aerate them for
better mixing.

2. Mix Wet Ingredients:
- In a mixer jar, take 1/2 cup ghee and 2 tablespoons of fine sugar powder. Blend for 2-3
minutes until well combined.
3. Combine Ingredients:
- Add the crushed cumin seeds to the dry ingredients, reserving some for garnishing.
- Mix the ghee-sugar mixture into the dry ingredients.
- Use your hands to mix everything well. If needed, add 3-4 teaspoons of milk to bind the
dough.
Tips:
- The dough should not be mashed; it should be just mixed until it comes together.
- If using butter, bring it to room temperature before using.
3. Shaping the Biscuits:
1. Rest the Dough:
- Cover the dough and refrigerate it for 10-15 minutes to set.
2. Prepare Baking Surface:
- Grease a baking paper or any plate with oil.
- If using a pan for baking, grease it well.
3. Roll and Cut the Dough:
- Roll out the dough evenly on the prepared surface using a rolling pin.
- Ensure the dough is even; not too thick in the middle and thin at the edges.
- Sprinkle reserved cumin seeds on the rolled dough and gently press with a rolling pin so
they stick.
4. Cut the Biscuits:
- Use a cookie cutter, knife, or any small bowl/bottle cap to cut the dough into desired
shapes (square, round, etc.).
- Place the cut biscuits on the greased baking surface, leaving space between each.
4. Baking the Biscuits:
In the Oven (OTG):
1. Preheat and Bake:
- Preheat the oven to 160°C.
- Bake the biscuits for 12-15 minutes until they are golden brown.
In the Pan (Kadai):
1. Preheat and Bake:
- Preheat a kadai by filling 1/3 of it with salt and placing a stand inside.
- Heat for 10 minutes on medium flame.
- Place the plate with biscuits on the stand, cover the kadai, and bake on low flame for
15-20 minutes.
- To achieve an even color, after 15 minutes, heat a tawa and use it as a cover on the
baking setup for an additional 5 minutes.

Tips:
- The biscuits are done when they are firm and golden brown.
- If using a pan, ensure the bottom does not burn by keeping the flame low.
5. Cooling and Storing:
1. Cool the Biscuits:
- Place the baked biscuits on a cooling rack to let air circulate and cool them down.
- If you don't have a cooling rack, any dish will work.
2. Store the Biscuits:
- Once cooled, store the biscuits in an airtight container. They will stay fresh for 1-1.5
months.
Tips:
- Cool the biscuits completely before storing to maintain their crispiness.
- Ensure even thickness while rolling to avoid undercooked or burnt edges.
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Conclusion:
Try this simple and healthy Jeera Biscuit recipe at home. They are crispier and more
delicious than store-bought ones, perfect for a tea-time snack. Do comment and let us know
how you liked the recipe. For more such recipes, visit our channel and website