Receta Ragi cookies – How to make eggless ragi jaggery cookies (finger millet cookies) recipe – ragi recipes

by charulata

Ragi is a wonderful ingredient and a rich source of calcium, protein and iron.  Ragi is also called as nachni, finger millet or red millet and an extremely nutritious millet.  It resembles mustard seeds in appearance.  Nowadays, after realising the importance of ragi in our diet, people have started mixing ragi with other grains for preparing dishes like idli, dosas, upma etc. Ragi is recommended for people suffering with a Vitamin D deficiency. A powerhouse of nutrients, ragi helps relieve stress and anxiety and is a great remedy for gastro-intestinal problems. It is packed with fiber and is digested slowly. This keeps you full for longer, makes you less hungry and aids weight loss. Fiber is also beneficial for diabetics as it helps lower blood sugar levels in the body. Health Benefits of Ragi : Ragi is a whole grain which is gluten-free and a staple in South India. Ragi is rich in calcium, good carbs, ammino acids and Vitamin D. It is rich in fiber that helps with weight loss and diabetes.  Ragi has anti-cancer potential, as it is rich in antioxidants  Ragi reduces bad cholesterol and prevents heart diseases. Ragi jaggery cookies is made with ragi flour, wheat flour, jaggery and butter.  This  is a quick, delicious, crunchy and nutritious cookie recipe which can be prepared in a short period of time, if you have all the ingredients ready with you. You can replace butter by using ghee instead, to make it even more healthier.  This is an eggless and sugar free cookie recipe and are best for kids and elders alike.  These fibre rich cookies also come in handy during travelling or simply can be enjoyed as a healthy snack in the evenings with tea or coffee. Prep Time : 15 mins Cook Time : 25 mins Servings : 15-16 ragi cookies INGREDIENTS Ragi (finger millet flour) – 1/2 cup Wheat flour – 1/2 cup Powdered jaggery powder – 1/2 cup Unsalted butter – 1/2 cup (approx 100 gms) Baking powder – 1/8 tsp ( a pinch) Vanilla essence – 3 to 4 drops Milk – 1 to 2 tablespoon (as required) Video link HOW TO MAKE OR PREPARE RAGI COOKIES  Take a mixing bowl or vessel.  Add 1/2 cup ragi flour, 1/2 cup wheat flour and 1/8 tsp of baking powder. Mix it well by hand or spoon.  Add 1/2 cup of powdered jaggery and give a good mix. You can mix with the help of a spoon. Now add 1/2 cup (approx 100 gms) of unsalted butter to the mixture.  Rub the butter with the flour mixture using your fingers, till the butter is well mixed with the flour mixture. The mixture will look like bread crumbs.  Now add 3 to 4 drops of vanilla essence to the mixture.  Mix well. Finally add 1 to 2 tablespoons of milk and bind the mixture to a firm  and smooth dough.  Do not overknead the dough. Once the dough is ready, cover the vessel with a lid.  Refrigerate the dough for 15-20 minutes. After 20 minutes, remove the dough from the refrigerator. (Meanwhile preheat the oven for 10 mins at 180 degree celcius)  Take a small ball of the dough and flatten them with your palm.  If you want a thinner cookie, you can flatten little more.  Grease the baking tray with ghee and place all the cookies in them.  With the help of a fork, you can put a design on the cookies like putting dots or lines on the cookies. Place the baking tray in an oven and bake for 20-25 mins at 180 degree celcius or till it is done.  After 15 minutes, check the cookies if it is baked. Once done, remove the cookies to a wire rack and allow it to cool down.  Healthy, delicious and crunchy ragi cookies are ready to be served. Store the cookies in an airtight container and enjoy as it is or as a evening snack or teatime snack. NOTES/TIPS If the jaggery is coarse, grind to a fine powder for a better texture of the cookies. You can use 1/2 tsp of cardamom powder instead of vanilla essence. You can dry roast the ragi flour in a pan  for 5-6 minutes to remove the raw taste of the ragi flour.  I did not roast as I like the taste as it is. You can also roll the dough and make cookies using cookie cutters. The baking time varies from oven to oven.  Hence keep an eye after 15 minutes and switch off the oven, once the cookies become golden brown. Do not overbake or else the cookies tend to become harder. 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