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Crunchy Jowar Protein Biscuits | High-Protein, eggless & Healthy Snack | Easy Millet Biscuit Recipe
#CrunchyBiscuits #TeaTimeSnacks #HighProteinRecipes #EasyCookingWithDas

Learn how to make crispy, protein-rich jowar biscuits that stay crunchy for weeks — perfect for tea-time or healthy snacking.”
Make these super crunchy, protein-packed biscuits at home — made with jowar flour, roasted nuts & seeds, and sweetened with jaggery.
Perfect for tea-time, lunch boxes, or a guilt-free snack, these eggless millet biscuits are rich in protein, gluten-free, and healthy.
Follow my simple steps for that perfect crunch that stays for days!

✅ Eggless
 

✅ Protein-Rich
 

✅ Refined Sugar-Free
 

✅ Crispy & Long Shelf Life


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Ingredients (Yield: ~26 biscuits, 10–12 g each)

Ingredient


Jowar flour 100 g ¾ cup

Almonds 30 g ¼ cup

Sunflower seeds 15 g 2 tbsp

Pumpkin seeds 15 g 2 tbsp

Flax seeds 10 g 1 tbsp

Baking powder2 g ½ tsp

Baking soda 1 g ¼ tsp

Salt- a pinch 

Jaggery powder 50 g ¼ cup 

ghee / butter 40 g 3 tbsp

Milk / water 35–40 g 2½ tbsp

Vanilla essence 1/4 tsp


Method:

1️⃣ Roast nuts & seeds
Spread almonds, sunflower seeds, pumpkin seeds, and flax seeds on a pan. Roast on low flame for 3–4 min (or in oven at 130 °C for 8–10 min), stirring often until fragrant.

2️⃣ Cool & grind
Let them cool completely. Grind into a fine powder.

3️⃣ Mix dry ingredients
In a mixing bowl, combine jowar flour, all the nut & seed powders, baking powder, baking soda, and salt. Mix well.

4️⃣ Cream fat & sweetener
In another bowl, whisk ghee with jaggery powder until smooth and lump-free. Add milk/water .

5️⃣ Make dough
Add the dry mix to the wet mixture. Stir until crumbly. — it should be firm, not sticky.

6️⃣ Shape
Roll into small balls and flatten gently to 5–6 mm thickness. Place on a lined baking tray.

7️⃣ Bake
Bake at 150°C for 25 min or until edges turn golden.
For extra crunch, turn off the oven and leave biscuits inside for 5–7 min with the door slightly open.

8️⃣ Cool completely before storing in an airtight jar.

💡 Extra Crispness Tip: For storage beyond 10 days, bake slightly longer at a lower temperature (150 °C for ~26-28 min) to remove all moisture — prevents softening.



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