Healthy Ragi Cookies with Jaggery

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    Ragi cookies with jaggery
    Ragi cookies with jaggery

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    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 Cookies

    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.

    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.

    Dry and wet ingredients Nachni Cookies

    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.

    Dough for Ragi Biscuits

    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.

    Ragi Cookies Rested Dough

    After 30 minutes take the dough out from the refrigerator. Divide the dough into 16 equal portions. Start shaping the cookies.

    Let’s Bake

    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.

    Ragi Cookies before baking

    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.

    Ragi Cookies after baking

    Our healthy cookies are ready to be served. Stock these cookies in an airtight container for up to one month.

    Ragi cookies

    Ragi Cookies Calories Count

    Total Calories1233.2 Calories
    Total Servings16 Cookies
    Calories per Serving77.07 per cookie

     

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    Print Recipe
    Healthy Ragi Cookies with Jaggery Yum
    Ragi Cookies aka Ragi Biscuits is a great healthy choice for cookies. Make sugarless Ragi Cookies at home with my step-by-step easy to follow recipe. These Ragi Cookies are made with Jaggery.
    Course Snacks, Tea Time
    Cuisine American
    Prep Time 10 minutes
    Cook Time 18 minutes
    Passive Time 30 minutes
    Servings
    Cookies
    Ingredients
    • 50 gm Finger millet flour Ragi
    • 50 gm Whole Wheat Flour Atta
    • 20 gm Oats
    • 60 gm Jaggery Powder
    • 80 gm Unsalted Butter
    • 1/2 tsp Baking Powder
    • 2 tbs Milk
    Course Snacks, Tea Time
    Cuisine American
    Prep Time 10 minutes
    Cook Time 18 minutes
    Passive Time 30 minutes
    Servings
    Cookies
    Ingredients
    • 50 gm Finger millet flour Ragi
    • 50 gm Whole Wheat Flour Atta
    • 20 gm Oats
    • 60 gm Jaggery Powder
    • 80 gm Unsalted Butter
    • 1/2 tsp Baking Powder
    • 2 tbs Milk
    Instructions
    1. 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.
    2. In a mixing bowl, mix all the dry ingredients by adding butter into it.
    3. Add 1 tbs milk at a time and start binding the dough.
    4. Cover the dough with a cling wrap and let it rest in refrigerator for 30 min.
    5. Meanwhile preheat the oven at 160 °C .
    6. 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.
    7. Bake the cookies in a preheated oven for 15 to 18 minutes.
    8. After baking, let the cookies cool down completely on a wired rack.
    9. Ragi cookies with Jaggery are ready to be served.
    Recipe Notes
    • 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.

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    47 COMMENTS

    1. Hi Sonia,
      Just tried this recipe. It’s super awesome and easy… Made few changes , instead of oats I added powdered poha of same quantity { as I didn’t have oats at n I had read somewhere that poha is replacement for oats so}. Instead of ragi flour , I used ragi huri hittu which is available in stores.. n I didn’t roast it.. quantity same.. took 20mintues for me.

    2. Hi
      I made ragi biscuits as mentiines in recepie.But the base was drak brown and slightly burned.What could be the reason?
      I set the temprature and time as mentioned in recepie.
      Can we tell when the cookies are ready by looking at them so that don’t end with burning the base?

      • Ishu,

        Thanks for trying the recipe.

        Ishu every oven behaves differently. That is why I always recommend to use oven thermometer for good results. If your cookies were brown from the base it means those got over-baked and your oven temperature was too high.
        Cookies turn golden from edges when baked.

        Happy Baking
        Sonia

    3. Tried this for my 14 month old baby.. She enjoyed them. Worked well for my dad n hubby as well since it had pnly jaggery and not white sugar. Enhanced the flavor by adding chopped cashew nuts (bits). Thank u for the lovely easy recipe.

        • Glad Sonia.. Making the second batch today with minced almonds and walnuts. The only question i had is if we use cold butter it takes time to blend..what happens if we use warmed up melted butter?
          Also..last time I had melted jaggery in milk and then used it. That Can be done if one doesnt have powdered jaggery.
          Another change I have tried is using multigrains atta instead of just wheat flour. Didnt taste bad last time either.
          Power of grains and nuts

          • Hello Sandhya,
            Thanks for connecting, Happy to see you making batches of the cookies of Ragi.
            If you use warmed up melted butter, handling the dough will be difficult and the cookies will not hold the shape.

            Regards
            Sonia

            • They came out perfect sonia.. Didnt struggled much. Also the nuts adding gave it a nice taste n I had my dad n friend ask me for a few. Made them thinner last time n they came out crispier as per ur notes. Thank u again. On demand making third batch today. Lots of love

    4. Hi, I made this recipe as it is, cookies came out excellent, we just love them. But is there any option we remove Aata from it. Can I omit Aata and use more of oats and Ragi

    5. The cookies were so yummy. I am already drooling over it. Very easy recipe
      It took 25 minutes in baking. It’s crisp.
      Thank you for sharing ingredients in grams as it is more accurate and thank you for the recipe.

    6. It’s a great recipe. But it’s not gluten free since you’ve used wheat flour in it. Please edit the gluten free part because it’s misleading.

    7. Hello Sonia
      Thank you for your beautiful recipe and very useful process tips.
      Can we organise a workshop on making healthy cookies at Kochi (Kerala) by you?
      Regards
      Jayan

      • Hi Jayan,
        This is a nice idea. Let me know what is your plan. You can alternatively also talk to Amit @ 9873232662. He takes care of all the workshops event planning.

        Cheers!

    8. Hi, so I tried this recipe out – loved the idea. But two things –
      1. There is no ingredients lists – so I actually just made assumptions wrt quantity.
      2. Which led to this point – after taking out from the fridge the dough was still crumbly.

      Am waiting for the biscuits to get baked as I write this – so will keep you posted on the end result. But can you share the ingredients and the amount for next time :

      • Dear Rajika,
        Thanks for writing to me and liking the idea of ragi cookies.
        Answering your questions:
        1. There is no ingredients lists – so I actually just made assumptions wrt quantity.
        – Well looks like you did not scroll down and checked the recipe card. The recipe card has the list of the ingredients and shortened steps. The recipe card is printable.

        2. Which led to this point – after taking out from the fridge the dough was still crumbly.
        – Hoping that using the correct ingredients and correct quantity should solve your problem.

        Regards
        Sonia

      • Dear Dr. Neeru Mehra, Butter is purposely used to give binding to the flour which is difficult to achieve with Refined oil. As an alternate, you may use clarified butter (desi ghee) or coconut oil.

        Regards
        Sonia

    9. Thanks for sharing delicious recipe for me. My grandfather is sugar patient . so I searching new sugar free recipe. I will definitely prepare your recipe for him.

    10. Thanks for this super food Super healthy recipe! Can we make this into spicy cookie? If yes, what would u add? TIA!

      • Hi Bharati,
        Thanks for liking the cookie. I haven’t yet tried a spicy version of this cookie and cannot comment as of now. Spicy biscuits can range from simple cumin seeds biscuits to biscuits with ginger, chillies, cinnamon, curry leaves etc.

        Sonia.

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