Ragi Nankhatai Biscuit

(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

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 cardamon 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 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.
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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