Ragi Cookies (Ragi Biscuits)

Ragi Cookies – Made with ragi atta (finger millet flour), atta (whole wheat flour), jaggery, and Ghee.

Eggless, refined sugar-free, these cookies are my new favorite tea-time snack. They don't need many ingredients and are quite fuss-free to make. The dough comes together in just 5 minutes.

These cookies also do not require any special equipment and hence this recipe is perfect for a beginner.

First of all, a very Happy New Year to you all! New year, new start. May all your dreams come true in 2022!

I hope you all had a wonderful holiday with your friends and family.

We had fun-filled holidays with our friends who are more like a family. 🙂

During the break, we danced, played Antakshari, played board games, went hiking, visited a couple of new places, and ate lots and lots of food.

I would say, IT WAS THE BEST CHRISTMAS BREAK EVER.

So now it’s time to get back to work.

After an indulgent holiday season and overdoing it a bit with festive foods, it’s natural to feel like a change is in order.

The holidays are over and it's New Year's resolution time. The New Year is the perfect time to reset both the mind and body after hectic and junk food-filled holidays.

Every year we make New Year's resolutions and more often than not, they're about food.

In January I try to cut refined sugar from my diet, it's because I eat way too much sugar starting September until December, because of the festivals after festivals.

This year is going to be the same. I will try to cut down the refined sugar from my diet as much as possible.

Let’s start 2022 with this Ragi Cookie recipe. If you have never baked in your life you will be able to easily make these Ragi biscuits.

It's one thing to eat healthy dinner recipes and lunch recipes and breakfast recipes, but what about everything in between?

Having healthy snack recipes on hand for when hunger strikes are crucial!

If we have healthy snacks stocked and on hand, it's so much easier to stick to the resolutions.

This recipe of Ragi Biscuits is a perfect snack recipe when hunger strikes or when you crave something sweet.

What is Ragi?

Ragi is also known as Nachni, red millet, or Finger millet. It is an extremely notorious millet, that resembles mustard seeds in appearance.

Ragi is a whole grain that is gluten-free and a staple in South India. It is rich in fiber that helps with weight loss and diabetes.

It’s also packed with calcium, good carbs, amino acids, and Vitamin D.

Ragi flour is healthy and nutritious flour and adding it to cookies makes them more wholesome.

These Ragi cookies are flavored with cardamom, nuts, and sweetened with jaggery.

Ragi Cookies

• are made with ragi (finger millet flour) and atta (whole wheat flour).
• sweetened with jaggery making them refined sugar-free.
• are extremely easy to make and a healthier alternative to store-bought cookies.
• crispy from the outside and soft inside.
• eggless and easy to make
• made with whole grains like whole wheat and ragi
• packed with fiber
• stay well in an airtight container for weeks
• perfect for kids-lunch box, evening snacks, breakfast, and on-the-go.
• I would say, these are almost guilt-free!

Ingredients required

• Flour: I have used Ragi flour and whole wheat flour in this recipe.
• Dry Nuts: I have used roughly chopped almonds. You can add cashew/walnut along with almond.
• Sweetener:  Jaggery is used in this recipe, You can add either sugar or coconut sugar for variation. These cookies are mildly sweetened, can add more sweetener if required.
• Milk: Depending on the quality of flour, you will need milk to bind the dough.
• Flavoring: these cookies are flavored with cardamom powder
• Ghee: I think the ghee does the magic here. It gives so nice aroma and taste. If you are someone who loves Indian sweets made with Ghee then trust me, you will love it. You can use butter if you don't have ghee on hand. Use room temperature soft butter.
• Leavening agent: this recipe uses a bit of baking powder as a leavening agent.

Step by step process

• In a big mixing bowl, take whole wheat flour, ragi atta, crushed almonds, baking soda, cardamom powder, jaggery, and ghee. (image 1)
• Using your fingers, mix and rub the ghee with the other ingredients until all the ghee is well combined. When all the ghee is combined, the mixture will look like crumbs. (image 2 and 3)
• Now, start adding milk to the dough to bring it all together. You would need 4 tablespoons of milk to bring the dough together. (image 4 and 5)
• Cover or wrap the dough and refrigerate for 20 to 30 minutes. (image 6)
• Meanwhile, pre-heat your oven at 350 degrees F. (175 degrees C.).
• After 20 minutes, take the dough out of the refrigerator.
• Divide the dough into 22 equal parts. (image 7)
• Take one part of the dough and gently roll it into a ball using your hands.
• Flatten it between your palms.
• Place it on a cookie sheet lined with parchment paper. (image 8)
• Make all the remaining cookies the same way.

• Place the cookie sheet in the MIDDLE RACK of the oven and bake them for 17 to 20 minutes @350 degrees F. (175 degrees C.). Check the cookies after 17 minutes once. Mine were done in 18 minutes.
• Note – These cookies are ⅓ inch thick. If you mold them thin, they will need less time in the oven so bake accordingly.
• Take out the cookie sheet from the oven, let the cookies cool down for about 15 minutes on the pan itself. Let them rest untouched for 15 minutes.
• After 15 minutes, transfer them to the cooling rack.
• Once it's cool down, store it in an air-tight container.

Notes, pro-tips, and quick FAQs

• I have used ghee here but you can use butter also. Just substitute an equal amount of butter in the recipe and follow the same steps.
• To make this cookie vegan, use vegan butter and almond milk.
• If you don't have jaggery, you may use brown sugar or white sugar in place. Use powdered sugar and not granulated sugar.
• If you are using sugar to make these cookies, the cooking time will increase by 2 to 3 minutes.
• If you are not able to bind dough, add a couple of tablespoons more milk.
• Never Overwork with the dough. Just mix the dough and make cookies.
• Don't press the cookies a lot. Just flatten it a little bit (Refer to the video).
• Make sure to preheat your oven before baking.
• Don't forget to line your cookie sheet with Parchment paper. It makes a huge difference and makes cleaning easy.
• Always bake this cookie on the middle rack.
• After baking, let the cookies cool for 15 minutes on the baking tray itself before attempting to take it out.
• Wait until the cookies cool completely before eating or storing them in the container.

More eggless cookie recipes

• Cheese pizza cookies
• Oats atta cookies
• Thandai melting moment cookies

Ragi cookies (Ragi Biscuits)

Author: Dhwani

130kcal

5 from 3 votes

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Prep 10 minutes mins

Cook 18 minutes mins

Resting time 30 minutes mins

Total 58 minutes mins

Eggless, refined sugar-free, these Ragi cookies don't need many ingredients and are quite fuss-free to make. The dough comes together in just 5 minutes.

Servings 22 Cookies

Course Cookies, Snacks

Cuisine Indian

Ingredients

1x2x3x

• ▢ 1 cup Ragi Flour
• ▢ 1 cup Whole wheat flour atta
• ▢ ½ cup jaggery Grated
• ▢ ½ cup Ghee Make sure it is semi solid and not melted
• ▢ ½ Cup coarsly crushed almonds you can use your choice of nuts
• ▢ 1 teaspoon cardamom powder
• ▢ 4 tablespoon milk
• ▢ ¾ teaspoon baking powder

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Method

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1. In a big mixing bowl, take whole wheat flour, ragi atta, crushed almonds, baking soda, cardamom powder, jaggery, and ghee.
2. Using your fingers, mix and rub the ghee with the other ingredients until all the ghee is well combined. When all the ghee is combined, the mixture will look like crumbs.
3. Now, start adding milk to the dough to bring it all together. You would need 4 tablespoons of milk to bring the dough together.
4. Cover or wrap the dough and refrigerate for 20 to 30 minutes.
5. Meanwhile, pre-heat your oven at 350 degrees F. (175 degrees C.).
6. After 20 minutes, take the dough out of the refrigerator.
7. Divide the dough into 22 equal parts.
8. Take one part of the dough and gently roll it into a ball using your hands.
9. Flatten it between your palms.
10. Place it on a cookie sheet lined with parchment paper.
11. Make all the remaining cookies the same way.
12. Place the cookie sheet in the MIDDLE RACK of the oven and bake them for 17 to 20 minutes @350 degrees F. (175 degrees C.). Check the cookies after 17 minutes once. Mine were done in 18 minutes.
13. Note - These cookies are ¼ inch thick. If you mold them thin, they will need less time in the oven so bake accordingly.
14. Take out the cookie sheet from the oven, let the cookies cool down for about 15 minutes on the pan itself. Let them rest untouched for 15 minutes.
15. After 15 minutes, transfer them to the cooling rack.
16. Once it's cooled down, store it in an air-tight container.

Nutrition

Serving1cookieCalories130kcalCarbohydrates17gProtein2gFat6gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat1gCholesterol11mgSodium3mgPotassium105mgFiber1gSugar5gVitamin A5IUVitamin C1mgCalcium58mgIron1mg

Video

Notes

• I have used ghee here but you can use butter also. Just substitute an equal amount of butter in the recipe and follow the same steps.
• To make this cookie vegan, use vegan butter and almond milk.
• If you don't have jaggery, you may use brown sugar or white sugar in place. Use powdered sugar and not granulated sugar.
• If you are using sugar to make these cookies, the cooking time will increase by 2 to 3 minutes.
• If you are not able to bind dough, add a couple of tablespoons more milk.
• Never Overwork with the dough. Just mix the dough and make cookies.
• Don't press the cookies a lot. Just flatten it a little bit (Refer to the video).
• Make sure to preheat your oven before baking.
• Don't forget to line your cookie sheet with Parchment paper. It makes a huge difference and makes cleaning easy.
• Always bake this cookie on the middle rack.
• After baking, let the cookies cool for 15 minutes on the baking tray itself before attempting to take it out.
• Wait until the cookies cool completely before eating or storing them in the container.

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Warm Regards,

Dhwani.