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Photo credit: Pooja Hanabaratti


  • 2 cups whole wheat flour / jowar (sorghum) flour
  • ½ cup cashew butter / walnut paste
  • 2 tbsp coconut butter 
  • ¾ cup date paste (the same quantity of dried dates (kharek) powder – also known as date sugar may be used for a crisper texture)
  • ½ tsp unrefined salt
  • ½ tsp cardamom powder
  • ¼ tsp nutmeg (jaiphal) powder
  • ¼ tsp powdered fennel (saunf) seeds, for added flavour (optional)
  • Coconut milk to knead the dough, if needed (may be substituted with soy milk)


Mix all the ingredients together very thoroughly. Add coconut milk if needed. Preheat the oven at the 180 °C mark for 10 minutes and line a baking tray with parchment paper. Roll out the dough and cut into the desired shape, using a knife or pizza cutter. Arrange on the tray in a single layer. Bake for 8 – 10 minutes at the same temperature, until the edges are brown. Store in an airtight container.


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