Ragi has become one of the most common ingredients at home these days. My grandma packed me a few kilos of freshly grounded ragi flour.She washed to clean the dust in ragi, sun-dried for a couple of days, ground in a mill, spread and let it cool down completely before packing it in an airtight container. Now I will never go to the stores for ragi flour. My friend Archana makes cookies very often and she recently shared me the recipe of her ragi biscuits. So here is her recipe.
What you need
- Ragi (finger millet) flour – 1 and 1/4 cup
- All purpose flour or whole wheat flour – 1 cup
- White sugar or brown sugar – 3/4 cup
- Baking powder – 1/4 tsp
- Baking soda – 1/4 tsp
- Cardamom or elachi powder – 1/2 tsp
- Pinch of salt
- Vanilla essence
- Milk – 3 to 4 tsp
- Pre-heat the oven at 180 degrees. Line the baking tray with parchment or butter paper.
- Mix all the dry ingredients in a bowl with a fork or sieve them together.
- Mix butter, ghee and vanilla in a separate bowl with a fork or whisk.
- Now add the dry ingredients to the butter-ghee mixture and mix well. You don’t need a hand mixer, just work with fingers.
- Make a crumble mix. Add milk one tsp at a time to knead the dough to a manageable texture.
- Roll the dough into small balls and flatten it to make the cookies.
- Place them on the baking tray with enough space between them and bake for 15-20 minutes at 180 degrees.Bring down the temperature to 160-165 degrees then bake for 5 minutes.
- Cool it for a few minutes on the wire rack.
- Alternatively, you can make a log with the kneaded dough, refrigerate for 20-30 minutes, slice them and bake it.
- Do not use atta instead of whole wheat flour.
Go, bake some of these biscuits and make hot cuppa chai, tuck yourself in a blanket, dunk in!