Ingredients:

120 grams whole wheat flour
½ cup desiccated coconut
½ teaspoon baking powder
5 tablespoons coconut oil
2 tablespoons fine sooji/rava
5 green cardamoms crushed
½ teaspoon dry ginger powder
Salt to taste
1 cup grated jaggery
6 tablespoons water or coconut milk
Cashews or almonds halves for garnish.

Preparation:

Preheat oven to 180°C.
Mix flour, desiccated coconut and baking powder with a spoon in a bowl.
Add coconut oil, then sooji, green cardamom, dry ginger powder, salt and grated jaggery. Mix well.
Gradually add 3 tablespoons of water/coconut milk.
Don’t knead. Lightly mix and form into a dough ball.
Make medium size balls and place them on a greased tray.
Press one half cashew or almond on each cookie and slightly flatten them.
Bake the cookies to 180°C for 20-25 minutes till the top becomes light golden.
Cool and serve or store.