Cuisine: Telangana state of India
Ingredients:
Sorghum flour – 1 cup
Whole wheat flour – 1 cup
Powdered jaggery – 1 cup
Coconut oil – ½ cup
Water – ¼ cup
Method:
Take a big mixing bowl and combine sorghum flour, whole wheat flour, and powdered jaggery. Then add coconut oil and mix well. Add water and form into dough. Cover the dough with a cotton cloth and set aside for 30 minutes. Then roll the dough into ¼ inch thick roti. Take a crescent moon-shaped cookie cutter or a knife and cut into crescent moon-shaped cookies. Then place the ready cookies on a greased baking tray and bake until they turn into a light brown color. Let them cool before serving. The cookies will be soft when removed from the oven. If you let them cool down for 20 - 30 minutes, they will become crunchy. Store Chandravankalu / Sorghum moon biscuits in an airtight container.
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