Muffins or cupcakes are always considered as tasty and healthy snacks.This broken wheat muffins are very healthy and tasty too.They do not contain even one drop of oil.These are one of the traditional Goan baked items and they are called as "Panke" here...They are made in homes as well as sold in Goan bakeries from past many years.They are one of the traditional breakfast item in Goa.In this muffins jaggery is used to sweeten instead of sugar and also ginger is added which gives it a very nice taste and flavour.This muffins are soft inside and top crust is hard and crispy with sesame seeds taste.Do try this healthy and tasty muffins and i am sure you all will like them.
- 1 cup broken wheat(dalia)
- 1/2 cup grated jaggery
- 3 tea spoon roasted sesame seeds
- 1 table spoon fine grated ginger
- 1/2 cup fresh grated coconut
- 1/4 cup wheat flour
- 1/2 cup cashew nut pieces
- 1 tea spoon baking powder
- 1/4 tea spoon baking soda
Wash the broken wheat properly and soak it in water for 6-7 hours.Water should be little more then it.After soaking time is complete broken wheat will absorb all the water and become soft and double in size.
Now heat a small kadai with 1 table spoon of water.Then add the grated jaggery to it and let it melt fully.Then add this melted jaggery to soaked broken wheat and mix it well with it. Now add roasted sesame seeds,salt,grated ginger,wheat flour, cashew nut pieces, grated coconut and mix well.Be careful while mixing, mix it in only one direction.
Lastly add baking powder and baking soda.Mix it well.When the dough is stirred and it shows thread formation in between then the dough is said to be fully ready to bake.
Preheat the oven for 10 mins at 190 degrees. Take muffins cups and put paper muffin cup liners and put the mixture in it.Fill each muffin cup 3/4 and sprinkle remaining sesame seeds on top.Bake them immediately at 190 degrees for 25-30 mins or till the muffins rise and crust becomes crispy and brown.
NOTE: They remain good without refrigeration for 4-5 days.