- Submitted by Dahlia
(Eggless Fingermillet Cookies, Khelvaragu Biscuit, Nachini Nankhatai)
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Ragi Biscuit is an eggless cookie made with finger-millet flour is not only tasty but very healthy too. These cookies are glutethn free and fiber rich. It can be used as an evening snack for school going kids and for adults too. Make these in bulk and store it for upto a month in air tight jars.
Recipe For Ragi Biscuit
- 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
- 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.
- 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.
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