Ragi (Finger-millet in English) is a healthy gluten-free grain. It‘s also called nachni and is full of fiber and minerals like iron and calcium.
People are now more aware about these alternative grains and their health benefits, and cookies and cakes are easy way to include these alternative flours in our diet.
Easy to make, these ragi cookies have nice crumbly texture (even after no use of baking soda). These healthy ragi cookies and whole-wheat coconut cookies can be a good companion of a glass of milk or a cup of masala tea.
- Ragi flour: 1 cup
- Whole-wheat flour: ¼ cup
- Ghee: ¼ cup
- Powdered sugar: ½ cup
- Milk: 3-4 tbsp
- Baking powder: ¼ tsp
- Cardamom powder: ¼ tsp
- Sieve together baking powder and flour for two times and keep aside.
- In a bowl take sugar and melted ghee.
- Add flour and rub it with fingers and mix evenly. Proper rubbing and mixing flour with fingers will result in nice texture of cookies. In around 5 minutes flour will get collected.
- Add milk to form a soft dough. Do not knead too hard.
- Divide the dough in equal balls. This quantity will give you approximately 15-16 medium sized cookies.
- You may use cookie cutter. Here I have shaped each ball by just pressing between palms.
- Bake the cookies at 180°C in preheated oven for 15 minutes. Baking time differ from oven to oven, so keep an eye while cookies are getting baked.
- Cookies will be soft and gooey when just out of oven. Let them rest for 5 minutes and then gently transfer them on cooling rack for further cooling. On cooling they will become firm and crisp.
- Once cooled, transfer these healthy ragi cookies in an air-tight container, and they’ll stay good for 15-20 days.
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