Ragi Cookies (Ragi Biscuits)

These Ragi Cookies also known as Ragi Biscuits are made with finger millet flour, wheat flour, sugar, ghee and cardamoms. They are crispy yet soft, with a melt-in-the-mouth texture like the traditional Nankhatai. They are light with the perfect amount of sweetness and go well with your cup of milk or chai. These Eggless Ragi Cookies can be stored for 3 weeks at room temperature.

About Ragi Cookies

This recipe is from my Mom and is made the same way like the ghee biscuits. I have made these all my life and specially for my boys when they were toddlers. I won’t call these 100% healthy because these are made with sugar. But each cookie has about 1 tsp sugar and 1¼ tsp ghee. So I am always convinced to make these on repeat.

If you want you may use store bought jaggery powder but the taste of the cookies will be different. While this recipe uses ragi, you can also make them with just atta or other kinds of millet flour. They will taste different with every combination. This recipe uses half ragi and half wheat flour (atta), so these are not gluten-free.

I have tried this recipe with no baking powder, with half tsp and ¾ tsp baking powder. The results were good with all but there was a difference in the rise and the texture. With baking powder they rose better and were lighter. So depending on your choice you may use or omit it.

If you prefer not to use baking powder, avoid using milk and use only ghee to bind the flour. Also make them slightly thinner and smaller. The cookie dough is made by simply stirring in the dry ingredients and then mixing with melted ghee to form a dough. The quantity of ghee to use may vary slightly (2 tbsps) depending on the texture of the ragi flour and the temperature in your kitchen.

In colder weather, you may need more ghee as it does not spread well. Simply add more milk in that case. But if you are avoiding baking powder, milk can make the cookies harder. So use more ghee in this case.

Photo Guide

Step-by-step photo Instructions

1. Add ragi flour to a mixing bowl.

2. Next add in wheat flour or besan. You can use besan if you prefer to add some protein.

3. Add the baking powder if using. You can also skip it.

4. Add cardamom powder.

5. You can powder 5 tbsps of sugar to get little over half cup. Use only half cup. You can also powder cardamoms along with sugar.

6. Mix all of these well.

7. Pour 6 tbsps ghee or soft butter. Make sure the ghee is melted and not hot.

8. Mix well and make a dough. Do not knead but a good mix will help the sugar to dissolve and bind the flour. You may need little more ghee if you live in a cold weather. You can also use 1 to 2 tbsp milk if needed. I have not used milk but used about 7 tbsp ghee.

9. Cover refrigerate for 30 mins. Preheat the oven at 170 C for 15 mins before baking.

10. Divide the dough to 14 parts and make balls. Flatten them slightly.

11. Prick with a fork.

12. Bake for 12 to 14 mins. When they are done, they are nonsticky on top but slightly soft inside. They will firm up when completely cooled.

13. Transfer them to a cooling rack. Cool completely.

Store ragi biscuits in air tight steel or glass jar. They keep good for 3 weeks at room temperature.

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