Ragi Cookies (Ragi Biscuits)

Eggless ragi biscuits make a great snack for toddlers & kids. These are made with finger millet flour, sugar and ghee. They turn out light and delicious.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15

Cook Time15

Total Time30

Servings14

AuthorSwasthi

Ingredients (1 cup = 240ml )

½ cup ragi flour (finger millet flour)
½ cup wheat flour (atta or fine besan)
5 tbsp sugar or ½ cup powdered sugar or jaggery powder
½ to ¾ tsp baking powder optional (refer notes)
¼ tsp cardamom powder
6 to 8 tbsp ghee melted or butter
2 tbsp milk if needed

How to make the recipe

Firstly powder 4.5 to 5 tbsp sugar. It will give you about half cup. Measure and use it.
Add ragi and wheat flour to a mixing bowl. Next add in baking powder or cardamom powder. Mix them well until combined.
Melt the ghee and cool it. Pour 6 tbsp of ghee to the flour mixture.
Begin to mix well until combined. If the dough doesn't come together, then pour 1 to 2 tbsp of more ghee or milk. Use just as needed. I have used only 7 tbsp ghee.
Bring the dough together and make a ball. Cover and keep in the fridge for 30 mins. You can also keep in the freezer for 10 mins.
Preheat the oven to 170 C or 350 F for 15 mins. Divide the dough to 14 to 16 balls. Flatten them slightly and press down with a fork.
Place them on a baking tray, 1 inch apart from the other as they become big after baking.
Baking in Oven - Bake for 12 to 14 mins depending on your oven and thickness of the biscuit.
Baking in cooker - Preheat the cooker with salt at the bottom. Remove the gasket and weight. When the cooker turns hot, place the tray in the cooker and bake on the lowest flame for 12 to 15 mins. You can bake in 2 to 3 batches.
When done the biscuit top will be non sticky. They will be slightly soft in the center but when they cool down they will firm up.
Transfer to a wire rack and cool completely. Store ragi biscuits in a air tight jar and use up to 3 weeks.

NUTRITION (estimation only)