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Ragi Cookies

These Ragi Cookies are made by combining ragi (finger millet) flour with sugar, butter, and optional flavorings, then shaping and baking until golden brown. The final cookies have a crumbly yet slightly chewy texture with a nutty aroma and rustic appearance. They are prepared through mixing, shaping, and baking steps that result in an aromatic, crunchy treat.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup ragi (finger millet) flour sifted
  • 1/2 cup sugar
  • 1/4 cup unsalted butter melted
  • 1/2 tsp cardamom powder optional for flavor
  • 2 tablespoons water if needed for binding

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Cookie cutter or glass

Method
 

  1. In a large mixing bowl, combine the sifted ragi flour, sugar, and cardamom powder. Mix well to evenly distribute the dry ingredients.
  2. Add the melted butter to the dry mixture, and combine using a spoon or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add water, a tablespoon at a time, mixing until a firm dough forms that holds together when pressed.
  4. Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper. On a floured surface, roll out the dough to about 1/4 inch thickness.
  5. Use a cookie cutter or a glass to cut out circular shapes from the rolled dough. Place these onto the prepared baking sheet.
  6. Bake in the preheated oven for 12-15 minutes until the edges are golden brown and the cookies feel firm to the touch. Remove from oven and let cool for a few minutes before transferring to a wire rack.