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You are here: Home / Cookie Recipes / Ragi Cookies Recipe From Scratch

Ragi Cookies Recipe From Scratch

May 10, 2018 By Sangeetha Priya 1 Comment

Ragi Cookies Recipe from scratch

Ragi Cookies are guilt free, nuts free and gluten free snack for all age groups. And my kids call it as chocolate cookies :-). I have made it even better with unrefined ie organic brown sugar. The key for this ragi cookie is the dough should be soft and crack free to get the perfect textured one. I have tried reduced butter of this same version and it also came out too good. I have tried several times before sharing the recipe here in my blog and every time they turn out well, so today I am here with the detailed video tutorial of it. Do check out

my note section for tips and variations for the taste enhancement.

Yields – 12- 15 Cookies as shown here

Ragi Cookies Recipe from scratch

How to make Ragi Cookies

  • Heat an empty sauce pan when it is hot do add room temperature butter and remove from flame.
  • Don’t cook the butter, just they will melt in pan heat.
  • To that add all the dry ingredients like millet flour, sugar ( I use organic palm sugar), cocoa powder, cinnamon powder, baking powder and salt.
  • Mix all together until they look crumble (as shown in video).
  • Now gradually add whole milk and wet the cookie mixture well.
  • You have to knead well since this flour absorbs more liquid.
  • Let the dough rest for 10 minutes after 10 minutes it looks little dry.
  • Now add the thick yogurt in batches (so you may not need all the quantity mentioned above).
  • When the cookie dough turns shiny , smooth and crack free.
  • Do roll with the pin and make desired shapes of even thickness.
  • Mine were approximately 26 grams each.
  • Decorate the cut cookies with white chocolate chips.
  • Now in preheated oven do bake at 375 F for 12 to 15 minutes.
  • Unlike other cookies this you can’t eye ball if it’s done, so after 12 minutes do check it by removing the tray out from the oven.
  • Serve the cookies with milk 🙂

Ingredients For Ragi Cookies

Ragi/Finger Millet Flour – 1 Cup
Unsalted Butter – 5 Tbsp
Brown Sugar/Jaggery Powder  – 1/2 Cup
Cocoa powder – 1 Tbsp
Regular Milk – 1 to 1.5 Tbsp (must needed for the dough to turn soft)
Thick Curd or Yogurt – 2 Tbsp (you may not need all)
Cinnamon Powder – 3/4 tsp
Baking Powder – 1 tsp
Salt – 1/4 tsp
White Chocolate chips – Few to decorate

Video Tutorial

https://youtu.be/K3IjoN3bwQY

Print Version for Ragi Cookies

Print
Ragi Cookies Recipe
Prep Time
20 mins
Cook Time
15 mins
Resting Time
10 mins
Total Time
35 mins
 
Author: Sangeetha Priya
Ingredients
  • Ragi / Finger Millet Flour – 1 Cup
  • Unsalted Butter – 4 Tbsp
  • Brown Sugar – 1/2 Cup
  • Cocoa powder – 1 Tbsp
  • Regular Milk – 1 to 1.5 Tbsp must needed for the dough to turn soft
  • Thick Curd or Yogurt – 2 Tbsp
  • Cinnamon Powder – 3/4 tsp
  • Baking Powder – 1 tsp
  • Salt – 1/4 tsp
  • White Chocolate chips – Few to decorate
Instructions
  1. Heat an empty sauce pan when it is hot do add room temperature butter and remove from flame.
  2. Don’t cook the butter, just they will melt in pan heat.
  3. To that add all the dry ingredients like millet flour, sugar ( I use organic palm sugar), cocoa powder, cinnamon powder, baking powder and salt.
  4. Mix all together until they look crumble (as shown in video).
  5. Now gradually add whole milk and wet the cookie mixture well.
  6. You have to knead well since this flour absorbs more liquid.
  7. Let the dough rest for 10 minutes after 10 minutes it looks little dry.
  8. Now add the thick yogurt in batches (so you may not need all the quantity mentioned above).
  9. When the cookie dough turns shiny , smooth and crack free.
  10. Do roll with the pin and make desired shapes of even thickness.
  11. Decorate the cut cookies with white chocolate chips.
  12. Now in preheated oven do bake at 375 F for 12 to 15 minutes.
  13. Unlike other cookies this you can’t eye ball if it’s done, so after 12 minutes do check it by removing the tray out from the oven.
Recipe Notes
  1. You can reduce 5 tbsp to 4 tbsp of butter in that case increase yogurt.
  2. Yogurt has to be very thick.
  3. Since the ragi flour has the tendency to break up and dry soon you need milk to make it soft with the proper resting time.
  4. Knead well after adding the milk.
  5. Make sure you evenly roll the dough and each cut out cookies of same thickness otherwise while baking you get few burnt and few uncooked because of uneven size.
  6. You can replace few tablespoon ragi flour with almond flour for rich taste.
  7. Instead of cocoa powder melted chocolate works also you can increase the quantity little bit.
Ragi Cookies Recipe from scratch

Notes

  1. You can reduce 5 tbsp to 4 tbsp of butter in that case increase yogurt.
  2. Yogurt has to be very thick.
  3. Since the ragi flour has the tendency to break up and dry soon you need milk to make it soft with the proper resting time.
  4. Knead well after adding the milk.
  5. Make sure you evenly roll the dough and each cut out cookies of same thickness otherwise while baking you get few burnt and few uncooked because of uneven size.
  6. You can replace few tablespoon ragi flour with almond flour for rich taste.
  7. Instead of cocoa powder melted chocolate works also you can increase the quantity little bit.

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Filed Under: Baking With Millets, Cookie Recipes, Diabetics Corner, Eggless Baking, Gluten Free Recipes, Kids and Infant Corner, Millet Flour Recipes, Millet Recipes, Ragi Recipes, School Snack Recipes, Video Recipes Tagged With: cookies video tutorial, diabetic friendly recipe, egg free cookie recipe, Eggless Baking, finger millet cookies from scratch, food blog, food channel, gluten free cookies for kids, guilt free nuts free cookies, helathy recipe, how to make ragi biscuit at home, kids school snack ideas, Nitha Kitchen, ragi cookies, tea time snack, video tutorial

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Comments

  1. Chitz

    May 11, 2018 at 6:11 am

    The pics look awesome dear.. i have all ingredients at hand.. So let me try and get back to u soon 🙂

    Reply

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