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Articles
Ragi Nankhatai Biscuit
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Published
2008-Dec-19
Updated
2018-Apr-08
- Submitted by Dahlia
(Eggless Fingermillet Cookies, Khelvaragu Biscuit, Nachini Nankhatai)
Recipe For Ragi Biscuit
Ingredients
Ragi Flour
- 2 cups
Sugar - 3/4 cup (powdered)
Dalda/Butter/Ghee - 1 cup (soft and at room temperature)
Cardamon - 2 pods (crushed/powdered)
Baking Soda - 1 tsp
Salt - a pinch
Method
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.
Add sugar, butter/ghee, baking soda and crushed cardamon to this and mix well.
The moisture from the butter/ghee would be sufficient to make the dough. Add more butter if needed.
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 paper 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 pistachios) to make it more rich.
Bake it in a 300 degree F (150 C) oven for about 12-15 minutes.
This can be stored for many weeks and served as a snack or given as a festival sweet.
More Cookies and Biscuit Recipes
Aquafaba Macaroons
Nankhatai
Masala Biscuit
See more...
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Comments (
19
)
shipra singh
(
April 4, 2018
)
Looks awesome! Thanks for sharing this beautiful recipe with us!!
Reply
Dahlia Twinkle
(
April 8, 2018
)
You are welcome. Have a great day.
Reply
Arpita Haranad
(
January 14, 2018
)
I've baked these cookies. The taste is absolutely lip smacking.. but after cooling too the cookies are very powdery.. like they will break at the small pressure. What to do now? Should i keep them in the oven for longer?
Reply
Dahlia Twinkle
(
January 19, 2018
)
Ragi flour is characteristically little more powdery as compared to all purpose flour or wheat flour as it is gluten free.
Reply
Arpita
(
December 19, 2017
)
Hello. Can i use the standard glass oven plate which was given with the microwave oven when we bought instead of the cookie tray?
Reply
Dahlia Twinkle
(
December 20, 2017
)
I always use a tray to bake cookies. I have personally never tried baking it on the glass plate.
Reply
hina kanwal
(
October 23, 2017
)
HI
CAN YOU PLEASE TELL ME THE MEANING OF RAGI FLOUR IN URDU I TRY TO SEARCH BUT I AM UNABLE TO FIND OUT THE MEANING
Reply
Dahlia (S.I.R. Author)
(
October 23, 2017
)
Ragi is also called Finger Millet. Check this link. You will get an idea. http://en.wikipedia.org/wiki/Finger_millet . Unfortunately I do not know Urdu, so cant tell you its urdu name.
Reply
Shashikumar Naik
(
October 23, 2017
)
Ragi is known as Naachani in Retail shops in Mumbai.
Secondly it looks like Rye but it is Maroon in colour. Hope this will help. Go to Apna Bazar or any Mall and and I am sure U will get it.
Reply
Dahlia (S.I.R. Author)
(
October 23, 2017
)
Thanks for sharing Shashikumar.
Reply
Rita rodrigues
(
October 23, 2017
)
Hi,thanks for the above receipies, can i use microwave owen for the above receipies, and if yes for how long shall I keep it in the microwave and at what temperature, pls let me know,
Rita
Reply
Dahlia (S.I.R. Author)
(
October 23, 2017
)
Hi Rita, I dont think you can use the microwave for this recipe.
Reply
Gauri amith
(
March 18, 2017
)
Can I use baking powder instead of baking soda ? If yes then how much?
Reply
Dahlia (S.I.R. Author)
(
March 19, 2017
)
Please use baking soda. Thank you.
Reply
Ss
(
October 17, 2016
)
Can we make it in microwave... How much time?
Reply
Dahlia (S.I.R. Author)
(
October 18, 2016
)
Sorry, I have not made it in microwave.
You can microwave for 1 minute and give a try.
Reply
Deepti
(
May 31, 2016
)
My Ragi biscuit dough became like a runny batter, is it becoz I used ghee in liquid form?
Reply
Dahlia (S.I.R. Author)
(
May 31, 2016
)
oh is it? Before baking, just refrigerate the dough for 15 minutes so that it hardens a bit.
Reply
llll
(
July 23, 2012
)
ll
Reply
Post Comment
Hi, I'm Dahlia, living in Chennai. Having lived in different parts of India and USA, I have been exposed to different cuisines. Trying new recipes is my passion.
More about me 〉〉
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Published by
Dahlia Twinkle
on
2008-12-19
and last updated on
2018-04-08
.
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