Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Ragi Nankhatai Biscuit

- submitted by Dahlia on 12-19-2008
(Eggless Fingermillet Cookies, Khelvaragu Biscuit, Nachini Nankhatai) 

Ragi Flour - 2 cups
Sugar - 3/4 cup (powdered)
Dalda/Butter/Ghee - 1 cup (soft and at room temperature)
Cardomon - 2 pods (crushed/powdered)
Baking Soda - 1 tsp
Salt - a pinch
1. Dry roast the ragi flour for about 10 minutes until a nice aroma comes out. Do this on a very low flame to prevent the ragi from getting burnt.
2. Add sugar, butter/ghee, baking soda and crushed cardomon to this and mix well.
3. The moisture from the butter/ghee would be sufficient to make the dough. Add more butter if needed.
4. Make small lemon sized balls out of the dough and line it in a cookie sheet/ baking tray. You could also flatten the dough and cut out different cookie shapes using a cookie cutter.
   Note :  - Grease the cookie sheet with oil or line it with parchment papare to prevent cookies from sticking to it.
              - The balls should be of uniform size to enable uniform cooking.
              - Leave enough space between the balls to give them sufficient space for expansion. They will double in size while baking.
              - You could press in some sliced nuts on top (like cashews, almonds or pistacios) to make it more rich.

5. Bake it in a 300 degree F (150 C) oven for about 12-15 minutes.
6. This can be stored for many weeks and served as a snack or given as a festival sweet.

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Comments (7)

Person   ()
Can I use baking powder instead of baking soda ? If yes then how much?
Person   ()
Please use baking soda. Thank you.
Person   ()
Can we make it in microwave... How much time?
Person   ()
Sorry, I have not made it in microwave.

You can microwave for 1 minute and give a try.
Person   ()
My Ragi biscuit dough became like a runny batter, is it becoz I used ghee in liquid form?
Person   ()
oh is it? Before baking, just refrigerate the dough for 15 minutes so that it hardens a bit.
Person   ()

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 Published by on and last updated on 2013-11-13.