Healthy Sprouted Ragi Almond Cookies Recipe
30 minutes
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About Healthy Sprouted Ragi Almond Cookies Recipe
These delightful Sprouted Ragi Almond Cookies are a nutritious and delicious treat for the whole family, especially kids! Packed with the goodness of sprouted ragi – naturally high in fiber, calcium, and vitamin D – these cookies offer a wholesome alternative to sugary snacks. I sprout my own ragi for ultimate freshness and purity, ensuring maximum nutritional benefits.The simple sprouting process involves washing and soaking the ragi, then allowing it to sprout at room temperature. Once sprouted, I dry and grind it into flour for these irresistible cookies. They make a perfect breakfast treat, a healthy after-school snack, or a guilt-free indulgence anytime.This recipe balances the nutty flavor of almonds with the subtle earthiness of ragi, creating a cookie that's both satisfying and good for you. Enjoy!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1/2 cup Ragi Flour sprouted; instructions for sprouting ragi are included in the recipe notes.
- 1/2 cup Whole Wheat Flour whole
- 1/4 cup Almond Flour alternatively, coarsely grind 1/4 cup whole almonds.
- 1/2 cup Cane Sugar adjust to your preference; up to 1 cup can be used.
Garnish
- 1.5 Almonds sliced or chopped, for decorating
Instructions
Prepare the Ragi Flour
- Wash and soak 1 cup of ragi for at least 4-6 hours. Drain and tie in a clean kitchen towel; let it sprout at room temperature (approx. 12-24 hours). Once sprouted, dry thoroughly and grind into a fine flour.
Cream Butter and Sugar
- Cream together the softened butter and sugar until light and fluffy. This is crucial for a tender cookie.
Add Almond Flour and Mix
- Add the almond flour and mix well to combine with the creamed butter and sugar mixture.
Combine Dry Ingredients
- In a separate bowl, sieve together the sprouted ragi flour and whole wheat flour. Gently fold into the wet ingredients until just combined. Be careful not to overmix.
Incorporate Milk
- Add the milk gradually, mixing until a soft, pipeable dough forms. If the dough is too dry, add a little more milk, one teaspoon at a time. If it's too wet, add a little more flour.
Shape and Decorate (Optional)
- You can either form the dough into small balls and flatten slightly, or use a piping bag fitted with a star nozzle to pipe the cookies onto a baking sheet. Decorate with sliced or chopped almonds.
Bake the Cookies
- Bake in a preheated oven at 180°C (350°F) for 12-14 minutes, or until the edges are lightly golden brown. Keep an eye on them to prevent burning.
Cool and Store
- Let the cookies cool completely on a wire rack before storing them in an airtight container at room temperature.
Recipe Notes
Expert Tips for Perfect Sprouted Ragi Almond Cookies
- Sprouting Tip: For even sprouting, spread the soaked ragi in a single layer on a clean kitchen towel or sieve.
- Flour Consistency: The dough should be soft and pliable, but not sticky. Adjust the amount of milk accordingly.
- Baking Time: Ovens vary, so keep a close eye on your cookies during the last few minutes of baking. Slightly underbaked cookies are easier to handle than overbaked ones.
- Storage: Store your cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
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Recipe Nutrition
Calories: 502kcalCarbohydrates: 54gProtein: 9gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 2mgFiber: 4gSugar: 27g
Priyanka Gandhi Mehta
Articles: 31
5 Comments
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Such a tempting dish! Thank you.
Such an enticing dish! Thanks for the recipe.
Looks incredible! Thanks for the details.
Absolutely delicious! Can’t wait to try it.
Such a tasty dish! Thanks for the recipe.