Patanjali Doodh Biscuit
Lunch • India
How to Make Patanjali Doodh Biscuit (Traditional & Healthy Version)
Patanjali Doodh Biscuit is a popular Indian tea-time snack, known for its wholesome ingredients and comforting, mildly sweet flavor. Rooted in the Indian tradition of pairing chai with biscuits, this classic treat is commonly enjoyed across households, especially during the monsoon and winter months. Unlike store-bought versions, making Patanjali Doodh Biscuit at home allows you to use nutrient-rich atta (whole wheat flour) and control the amount of ghee and sugar, making it a health-conscious choice. This biscuit traces its inspiration from Indian bakery culture, where doodh (milk) biscuits are a staple, loved by all age groups. Their crisp yet melt-in-the-mouth texture and subtle aroma of cardamom evoke nostalgia, reminding many of family teatimes and festive gatherings. Homemade doodh biscuits are often prepared for festivals like Diwali and Holi, shared with neighbors and friends as a gesture of warmth and hospitality. The Patanjali-style recipe emphasizes natural ingredients, making it a great pick for those seeking a traditional, vegetarian, and clean-label biscuit that fits into modern healthy lifestyles.
Ingredients(for 5 medium biscuits per serving)
- 1 cup Atta (whole wheat flour) (rich in fiber)
- 2 tbsp Besan (gram flour) (adds nuttiness)
- 1/4 cup Milk (doodh) (full cream or low fat)
- 2 tbsp Ghee (clarified butter)
- 3 tbsp Jaggery powder (gud; natural sweetener)
- 1/2 tsp Baking powder
- 1/2 tsp Elaichi (cardamom powder) (freshly ground preferred)
- a pinch Salt
- 6-8, chopped Almonds (badam; optional for garnish) - optional
- 1/4 tsp Vanilla essence (optional) - optional
Instructions
- 1
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper or grease it lightly with ghee.
5 minutes
Proper preheating ensures even baking and crisp texture.
- 2
In a large mixing bowl, combine atta, besan, baking powder, elaichi powder, and salt. Mix well to distribute the leavening agent and spices.
3 minutes
Sifting the dry ingredients together can prevent lumps and ensure even flavor.
- 3
Add melted ghee and jaggery powder to the dry mix. Rub the mixture with your fingertips until it resembles breadcrumbs.
4 minutes
This step helps achieve a crumbly, melt-in-mouth texture.
- 4
Gradually add milk and vanilla essence (if using). Knead gently to form a soft, non-sticky dough. Do not overwork the dough.
3 minutes
Add milk little by little to avoid making the dough too wet.
Why This Dish is Healthy
This biscuit recipe is a healthy choice due to its use of whole wheat flour instead of refined maida, jaggery instead of white sugar, and minimal ghee. It’s free from preservatives and artificial additives, keeping the ingredient list clean and natural. The fiber, healthy fats, and controlled sweetness make it suitable for balanced diets, weight management, and even for children’s tiffin.
Patanjali Doodh Biscuit, when made at home, is rich in dietary fiber from atta and besan, supporting digestion and satiety. Jaggery offers minerals like iron and potassium, making it a better alternative to refined sugar. Ghee provides healthy fats and fat-soluble vitamins, while almonds add vitamin E and protein. Using milk as a binding agent introduces calcium and additional protein, making these biscuits a wholesome snack.
Pro Tips
- 💡Tip 1: Use freshly ground elaichi for enhanced aroma.
- 💡Tip 2: Do not over-knead the dough; gentle handling keeps biscuits tender.
- 💡Tip 3: Let the biscuits cool completely before storing to preserve crunch.
Storage & Serving
Store the cooled biscuits in an airtight container at room temperature for up to 2 weeks. Avoid moisture exposure to keep them crisp. For longer storage, refrigerate in a sealed container.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 54.0 kcal |
