A delicious, simple, rich biscuit. Perfect for Vata, alright for Pitta, and as usual no good for Kapha. To prepare the hazelnuts dry roast them in a pan stirring constantly. When a little golden let cool then rub gently in a clean tea towel to remove the brown skins. Grind to a fine powder in a blender. To prepare the jaggary grate it, or it's a bit quicker to shave it with a knife then blend it briefly to remove any lumps.
250 g butter
1/4 cup jaggary (grated)
3/4 cup roasted ground hazelnuts
1 2/3 cup atta flour
Leave the butter out to come to room temperature. Cream the butter with the jaggary (this helps dissolve the jaggary too). Mix in the ground hazelnuts and flour well.
You can now make it look pretty by piping it into small patty pans like soft serve, or if you can't be bothered, just spoon it in. They should be very small biscuits because they are so rich. Bake for 10-15 mins at 180'.
You can use blanched almonds instead of hazelnuts and regular sugar instead of jaggary for a bit more balance for Pitta.