Ragi Cookies
Wholesome, nutty cookies made with a blend of ragi and wheat flour, sweetened with jaggery. These crunchy treats are rich in calcium and iron from the ragi, making them a much healthier alternative to regular cookies. Perfect for tea-time snacking or kids lunchboxes.
Prep Time
15 min
Cook Time
20 min
Servings
20
Difficulty
Medium
Ingredients
- Ragi (finger millet) flour — 1 cup (120 g)
- Whole wheat flour — 1/2 cup (60 g)
- Butter, softened — 1/2 cup (113 g)
- Jaggery, powdered (or brown sugar) — 1/2 cup (80 g)
- Baking powder — 1/2 teaspoon
- Vanilla extract — 1 teaspoon
- Milk — 2-3 tablespoons
- Salt — 1/4 teaspoon
Instructions
- 1
Preheat your oven to 180 degrees C (350 degrees F). Line a baking tray with parchment paper.
- 2
In a large bowl, cream the softened butter and powdered jaggery together using a whisk or hand mixer until light and fluffy, about 3-4 minutes.
- 3
Add the vanilla extract and mix well.
- 4
In a separate bowl, sift together the ragi flour, wheat flour, baking powder, and salt.
- 5
Add the dry ingredients to the butter-jaggery mixture in two batches, folding gently. Add milk one tablespoon at a time until a soft, non-sticky dough forms. Do not overmix.
- 6
Take small portions of dough (about 1 tablespoon each), roll into balls, place on the lined tray about 2 inches apart, and flatten slightly with your palm or the back of a fork.
- 7
Bake at 180 degrees C for 15-18 minutes until the edges are firm and the cookies are lightly browned on the bottom. They will be soft when hot but firm up as they cool.
- 8
Remove from oven and let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Tips
- •Powder the jaggery finely before creaming with butter. Large jaggery chunks will not dissolve and will make the cookies gritty.
- •Ragi cookies brown very quickly due to the dark flour color. Check the bottom of the cookie to judge doneness, not the top.
- •For a fully gluten-free version, replace the wheat flour with an equal amount of almond flour or additional ragi flour (the cookies will be denser).