• Makes 6 cookies
  • Cook Time



  • 50 gm flour
  • 30 gm jaggery powder
  • 5 gm white sesame seeds
  • 2 tbsp ghee
  • A pinch of sea salt 


  1. In a bowl, whisk ghee and jaggery powder for a minute or two till mixed well.
  2. Add a pinch of sea salt and mix.
  3. Add half the flour and mix. Then add the other half and mix till all the flour is incorporated well.
  4. Toss in sesame seeds and mix well to form the dough.
  5. Let it rest in the refrigerator for at least 15 minutes.
  6. Portion and shape the dough and place them on a baking tray with butter paper or silicon mat.
  7. Bake them in a preheated oven at 165°C for 12-15 minutes. 
Pooja Dhingra

Pooja Dhingra

Pooja Dhingra, the head chef and founder of Le15 Patisserie, is Scroll Food’s Chef of the Month for November. Armed with a degree in hospitality from Cesar Ritz Colleges, Switzerland, and a Patisserie Diploma from Le Cordon Bleu, Chef Pooja returned home with the single goal of creating Parisian-style culinary experiences in India. Her success with Le15 Patisserie earned her the sobriquet ‘Macaron Queen of India’. Chef Pooja has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to young women. She was selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list.

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