Karnataka is the largest producer of ragi. Ragi is a source of good carbohydrates. Ragi is a grain-free cereal. Ragi is a nutritious cereal that has many benefits. We should include Ragi in all of our meals. Ragi Cookies are a healthy choice and a great option if you’re trying to lose weight.

It doesn’t matter if you call it finger millet, mechanic, or Ragi. All it means is health.

More Healthy Cookies Choice: Oatmeal Cookies

Recently, I had our complete body check-up and found that Amit has made some progress in reducing his cholesterol and weight. However, there was much more to do. We eat everything that aids in weight loss. Ragi Cookies was next.

I was inspired by my recent routine health check to make Ragi cookies. To make it more healthy, I made Ragi cookies using Jaggery.

Nachni Biscuits for Babies

This recipe makes a butterless biscuit. This recipe uses whole wheat, ragi, and oats. Multigrain cookies are also possible. Healthy biscuits are likely with this simple recipe. Children love them because of their delicious, melt-in-your-mouth taste.

Are Ragi cookies microwaveable?

Yes. Keep these in mind

  • Convection mode is the best setting for your microwave.
  • Bake the ragi cookies at 150°C for 12-15 minutes.

Let’s get started with the recipe.

Dry roast the finger millet flour (ragi) in a nonstick pan for 10 minutes. This will remove any raw smells or tastes. Let it cool in a bowl.

In a separate bowl, combine wheat flour with oats, millet flour, jaggery Pulver, and baking powder. Mix all dry ingredients.

Mix butter into the dry ingredients. Use your fingertips to mix butter with dry ingredients until it becomes a breadcrumbs-like texture.

Add one tbs milk to the dough and bind it. For this recipe, I used two tablespoons. You can add milk if the dough seems dry.

Wrap the dough in cling wrap, and let it rest for 30 minutes in the refrigerator.

The dough should be taken out of the fridge after 30 minutes. Divide the dough into 16 equal portions. Shape the cookies.

Let’s bake!

Keep the oven at 160°C while you prepare the dough. Each portion of dough should be rolled into a ball. Flatten the ball with your palm. Place the cookies in a single layer on a baking sheet lined with parchment.

Bake the cookies for approximately 15-18 minutes in a preheated oven

After the baking is complete, remove the tray from the oven.

Ready to be enjoyed? These cookies can be stored in an airtight container for up to one month.

This recipe requires you to purchase the tools and ingredients.

Baking Trays| Oven | Mixing Bowl | Candied Fruit | Vanilla Essence

Ingredients

  • 50 gm Finger millet flour Ragi
  • 50 gm Whole wheat flour Atta
  • 20 gm Oats
  • 60gm Jaggery Powder
  • 80 gm Unsalted Butter
  • 1/2 tsp Baking Powder
  • Two tbs Milk

Instructions

  • Dry roast the finger millet flour (ragi) in a nonstick pan for 10 minutes. This will remove any raw smells or tastes. Let it cool in a bowl.
  • Mix all dry ingredients in a bowl. Add butter to it.
  • Start binding the dough by adding one tablespoon of milk at a stretch.
  • Wrap the dough in cling wrapping, and place it in the refrigerator for 30 minutes.
  • Preheat the oven to 160 degrees Celsius.
  • The refrigerated dough should be shaped into small balls. Place each ball of dough between your palms.
  • Bake the cookies for 15-18 minutes in a preheated oven
  • Let the cookies cool completely on a wire rack after they are baked.
  • Ready to be served are Ragi cookies with Jaggery

Notes

  • Dry roasting finger millet flour is a must, or you’ll lose the earthy flavor that will be present in your cookies.
  • Stay within your dough. Stay within the dough.
  • Cold butter is best for this recipe.
  • To get crispy cookies, place the dough in the refrigerator.
  • If you don’t have any jaggery, 50 grams of powdered Sugar is sufficient.
  • You can substitute unsalted butter for salted butter to change the texture and flavor of the cookies.
  • For crispy cookies, make the dough thinner.
  • You can add milk to the dough as needed. The dough should be firm and hard.
  • Bake cookies in a preheated oven.
  • Keep the cookies in an airtight container.