Ragi Cookies With Jaggery
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Whether you call it finger millet, nachani or ragi, all means health. I am done with wheat cookies and oat cookies. I was contemplating to experiment with other flour or millets for my healthy cookies.
Karnataka is the leading producer of ragi. Ragi is a source of good carbohydrate. Ragi is a gluten free cereal. It is loaded with several benefits and we should embrace Ragi in our food.
This is an eggless butter biscuit recipe. The recipe includes ragi, oats and wholewheat. Feel free to call them multigrain cookies.
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Ingredients
- Finger millet flour Ragi 50 gm
- Whole Wheat Flour Atta 50 gm
- Oats 20 gm
- Jaggery Powder 60 gm
- Unsalted Butter 80 gm
- Baking Powder 1/2 tsp
- Milk 2 tbs
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Instructions
- In a non-stick pan, dry roast the finger millet flour (ragi flour) on low flame for about 10 minutes This will help to remove the raw smell or taste of the flour. Transfer it into a bowl and let it cool.
- In another mixing bowl, take wheat flour, oats, millet flour, jaggery powder, and baking powder. Mix all the dry ingredients well.
- Add butter to the dry ingredients and with the help of the finger tips, start mixing butter with dry ingredients until you get texture like bread crumbs. Now add 1 tbs milk and bind the dough. I used 2 tbs for the recipe.
- Cover the dough into a cling wrap and place it in refrigerator for 30 minutes. This will help to set the dough and results in crispy cookies.
- After 30 minutes take the dough out from the refrigerator. Divide the dough into 16 equal portions. Start shaping the cookies. Meanwhile keep the oven for preheating at 160 °C. Shape and Bake the cookies in a preheated oven for about 15 to 18 min.
- Once done, take the tray out from the oven and using a flat spatula transfer all the ragi cookies to a wired rack and let them cool. Enjoy freshly baked cookies with cuppa of tea or coffee.
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Sonia Gupta
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your cookies look so perfect…looks like its time to try it. when I made it sometime back I just spoiled them. Hope not this time.