One thing for sure, if you are a fan of healthy recipes, this is a must try. And if you are not a follower of the healthy path; I still insist you to try these ragi cookies. You will fall for this one and there is a high possibility you will develop a liking for these.
The Ragi cookies have – of course Ragi flour, whole wheat flour, bit of ground almonds, jaggery, coconut oil and an egg (if you don’t want to use egg, simply use milk as a egg substitute in this recipe) Basically we need some binding when making the cookie dough. Milk or egg both works.
Ragi is also known as Finger Millet in Southern part of India and Nachni in the northern part of India. This is one of the most nutritious food and one of the easiest to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats. Amazing! I think we should be using ragi in every day cooking and I have few ideas to share:
The most easiest way is to add a small amount of ragi in everyday chapatti dough. Secretly, you will be adding great nutrition to your family’s food. Next time you are making white sauce; try with ragi flour. Ragi dosa also taste great. I know for a fact that ragi can be used in baking too. There are a couple of ideas cooking in my mind. I will be trying them all one by one and will be sharing with you soon.
One boon and bane about ragi flour is that….. It is taste less……. The idea – when baking with ragi flour would be; you can use different types of sugars like brown sugar or palm sugar to give it a kick and enhance the taste. The color — The brownish hue resembles like that of chocolate when cooked. Can easily be sneaked in muffins or baked/ fried snacks and your kids will never know.
One interesting fact to know about ragi is – Ragi flour is prepared by either crushing dried grains or spouting, drying and then grinding them. And since it is too tiny to be polished or processed it is mostly consumed in its purest form. Wow! Go and buy a packet from your grocery store and start experimenting. Do share with me if you have any interesting ragi recipes.
1. Accurately measuring ingredients and preheating the oven is a must.
2 . Egg substitute I have already mentioned above ( milk).
3 . Jaggery – This recipe is inspired by Ginni ( my very good blogger friend). A believer of healthy life style. She make delicious cookies using different flours and organic jaggery powder. I was not able to find organic jaggery powder near my home. So I went ahead with regular jaggery block; we normally buy from grocery. And used a grater to have small pieces. It works really well.
4 . Coconut oil — I suggest use good quality coconut oil. Because the aroma that jaggery and coconut oil together creates is outstanding. As you take the cookies out of the oven its so beautiful and aromatic.
5 . I would like to mention here – Mix the ragi and whole wheat flour with a pinch of salt. Then add the grated jaggery and rub the mix with hands. Make sure there are no big lumps of jaggery. The mix should resemble a bread crumb mix.
6 . Last point would be – when you are rolling the prepared dough, slightly wet the palm of your hand. This prevents sticking. And also chill the rolled cookies for 5 to 7 minutes before baking. This way the cookies don’t loose their shape. I mostly roll the cookies and keep the baking tray in freezer (covered); and – by the time – the oven is preheating.
1 . 1/2 cup ragi flour
2 . 1/2 cup whole wheat flour
3 . 1/4th cup roughly ground almonds
4 . 3/4th cup grated jaggery
5 . A pinch of salt
6 . 1/4th cup coconut oil
7 . 1 egg
Prepare a baking tray lined with parchment paper and set aside. In a clean bowl; mix dry ingredients (ragi flour, whole wheat flour, ground almonds, salt). Grate jaggery and add it to the mix. Rub the jaggery powder into the dry flour mix using your hands. Add the coconut oil and egg to the mix and form a dough.
Tip: Don’t add the whole egg at once in the mix. Lightly beat the egg using a fork and add half. Try forming a dough, and if you feel its like cookie dough consistency avoid adding the rest egg. Same rule: if you are adding milk, add little by little and stop when you feel you have reached at right consistency.
Now, when the dough is ready- Roll them into cookies and start to preheat the oven. Keep the prepared rolled cookie tray in the fridge till the time oven is preheating almost for 7 minutes.
Bake at 180*C for 10 to 12 minutes. When done cool on a wire rack and over indulge.