Karnataka is the leading producer of ragi. Ragi is a source of good carbohydrate. Ragi is a gluten-free cereal. It is loaded with several benefits and we should embrace Ragi in our food. Ragi Cookies is a great choice for healthy cookies and works great when you are trying to lose weight.
Whether you call it finger millet, nachani or ragi, it all means health.
|More Healthy Cookies Choice: Oatmeal Cookies
I recently got our complete body check-up done and discovered that Amit has started getting his weight and cholesterol level under control, however, a lot was still to be achieved. Everything that helps in weight loss became our choice of food. Ragi Cookies followed the way.
This recent routine health check-up made my thought stronger to make Ragi cookies. To make it healthier I planned to make ragi cookies with Jaggery.
Ragi has many health benefits including:
Skin: Source of vitamin D improves vitality, improve skin tissues and reduce wrinkles.
Diabetes: Ragi has a low glycemic index and hence reduces food cravings. Helps in keeping the blood sugar in check.
Anemia: Ragi is a good source of iron and helps improve hemoglobin levels.
Insomnia: Ragi is a source of antioxidants like Tryptophan and Amino acids. This helps to reduce anxiety, depression, and Insomnia.
Weight loss: Ragi is high in dietary fiber. It reduces unnecessary food cravings thus helps in weight loss.
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Nachni Biscuits for Babies
This is an eggless butter biscuit recipe. The recipe includes ragi, oats and whole wheat. Feel free to call them multigrain cookies. This simple cookie recipe produces healthy biscuits for kids. The melt-in-mouth flavor of the cookies makes the kids fall for them.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Ragi cookies in the Microwave?
Of course yes. Remember the following
- Ensure the microwave is in convection mode
- Bake the ragi cookies at 150 °C for 12 to 15 min
Let’s start the recipe
In a non-stick pan, dry roast the finger millet flour (ragi flour) on low flame for about 10 minutes This will help to remove the raw smell or taste of the flour. Transfer it to a bowl and let it cool.
In another mixing bowl, take wheat flour, oats, millet flour, jaggery powder, and baking powder. Mix all the dry ingredients well.
Add butter to the dry ingredients and with the help of the fingertips start mixing butter with dry ingredients until you get the texture like breadcrumbs.
Now add 1 tbs milk and bind the dough. I used 2 tbs for the recipe. If you feel your dough is still dry, you may add more milk.
Tip: Don’t over knead the dough like regular chapatti or bread dough. We don’t want to form the gluten.
Cover the dough with a cling wrap and place it in the refrigerator for 30 minutes.
Tip: Refrigeration will help to set the dough and results in crispy cookies.
After 30 minutes take the dough out from the refrigerator. Divide the dough into 16 equal portions. Start shaping the cookies.
Meanwhile, keep the oven for preheating at 160 °C. Roll each dough portion into a ball and slightly flatten it by pressing it with palm. Place all the shaped cookies on a baking tray lined with parchment paper by leaving some space in between as cookies will expand while baking.
Bake the cookies in a preheated oven for about 15 to 18 minutes.
Once done, take the tray out from the oven and using a flat spatula transfer all the ragi cookies to a wired rack and let them cool.
Our healthy cookies are ready to be served. Stock these cookies in an airtight container for up to one month.
Buy Tools and Ingredients used in this recipe
- In a non-stick pan, dry roast the finger millet flour (ragi flour) on low flame for about 10 minutes This will help to remove the raw smell or taste of the flour. Transfer it into a bowl and let it cool.
- In a mixing bowl, mix all the dry ingredients by adding butter into it.
- Add 1 tbs milk at a time and start binding the dough.
- Cover the dough with a cling wrap and let it rest in refrigerator for 30 min.
- Meanwhile preheat the oven at 160 °C .
- Shape the refrigerated dough into small balls. Flatten each dough ball between the palms and place on a baking tray by leaving so space in between.
- Bake the cookies in a preheated oven for 15 to 18 minutes.
- After baking, let the cookies cool down completely on a wired rack.
- Ragi cookies with Jaggery are ready to be served.
- Don’t forget to dry roast the finger millet flour, else you will get the earthen flavour in the cookies after baking.
- Do not over knead the dough. Just bind it gently.
- Use cold butter for the recipe.
- Resting the dough in refrigerator helps to get crunchy cookies.
- In case you don’t have jaggery, use 50 gm of powdered sugar.
- Substituting unsalted butter with salted butter will change the texture as well as flavour of the cookies.
- To get crispy cookies, roll the dough thinner.
- Add milk to the dough accordingly. The dough should be hard and firm.
- Always bake cookies in a preheated oven.
- Store the cookies in an air tight container.