(Last Updated On: February 8, 2018)
sugarfree ragi cookie recipe, ragi cookie, finger millet recipe

Ragi Cookies- just fresh out of the oven

Biscuits are a perfect companion for that evening cup of tea or coffee. I always prefer making my biscuits at home as I can make several changes to make them healthy. My homemade Sugarfree Ragi Cookies/ Finger Millet Cookies are one of my favorites biscuits apart from my Homemade Oats Apple Cinnamon Biscuits.

This  Sugarfree Ragi Cookie recipe (Finger Millet cookie recipe) is loaded with goodness. My homemade ragi cookies are a protein and energy powerhouse. A cookie or two along with a cup of piping hot tea or coffee or a glass of milk is more than enough to satisfy that evening hunger.

Why did I decide on Ragi as the base for my sugarfree cookies??

Ragi (Finger Millet), also known as Nachani (नाचणी) is a whole grain and hence, ragi is healthier than other refined grains. Ragi is a rich source of good carbohydrates. It is also a gluten-free grain and hence an ideal option for those who are allergic to gluten.

Finger Millet is a rich source of calcium. It also helps in strengthening the body. It is a very popular food for toddlers in India. Indian children are fed Ragi in various forms from a very young age.

Ragi is rich in fibers and proteins as well. Consumption of Ragi helps in controlling diabetes. Finger millet is also helpful in dealing with depression and insomnia. Ragi also has antibacterial and anti-aging properties. It helps in reverting skin aging. So ladies what are you waiting for ;-)? I am sure this sugarfree Ragi Cookie recipe (Finger Millet cookie recipe) will become one of your favorite snacks 

Ingredients for my Sugarfree Ragi Cookie Recipe (Sugarfree Finger Millet Biscuit Recipe)

Ragi Flour (Finger Millet Flour) – 1 ½ Cup
Wholewheat Flour – ½ Cup
Powdered Jaggery (Gud) – 1 cup
Ghee/ Clarified Butter – 5 tablespoons
Flax Seeds – 3 tablespoons (optional)
Fennel Seeds – 2 tablespoons (optional)
Ginger powder – ¾ tablespoon
Cardamon Powder – 1 ½ teaspoon
Baking powder – 2 ½ teaspoon
Milk – 2-4 tablespoon (for kneading the cookie dough)
Salt – ½ teaspoon

Procedure for  Sugarfree Ragi Cookie recipe/ Sugarfree Finger Millet Cookie Recipe

  1. Set the oven to pre-heat at 180 °C
  2. Dry roast the flax seeds and the fennel seeds in a pan for about 4-5 minutes on high heat.
  3. Once cooled, grind the seeds and set aside.
  4. In a bowl, mix ragi flour, whole wheat flour, ground flaxseeds and fennel seeds, ginger powder, baking powder, salt, cardamom powder and mix together nicely.
  5. Now add the ghee to the flour mixture and mix well with both hands. The cookie dough mix should be little crumbly now.
  6. Then add powdered jaggery and form the cookie dough.
  7. If the dough is not binding, add 1 tbsp milk at a time and knead. Don’t add all the milk together.
  8. Once the dough is formed, i.e it is binding together and not too crumbly; wrap the dough in cling film and let it sit in the refrigerator for about 10 mins.
  9. After 10 mins, you can take out the dough and start making cookies.
  10. Divide the dough into equal portions, depending on the size of the cookie you want. Roll each dough portion into a ball and press it slightly between your palms in order to form a disc-like shape.
  11. Line the baking tray with parchment paper. Place the cookies on the baking tray. Leave some space -between the cookies.
  12. Bake the cookies for about 18-20 minutes in a preheated oven.
  13. Let the cookies cool down. Serve them with tea, coffee or a glass of milk.
sugarfree ragi cookie recipe, ragi cookie, finger millet cookie

Cookies and milk… one of the most loved combos

Some Important Points for the Ragi Cookie Recipe

  1. I have used jaggery for making the cookies. You can also use, regular sugar, brown sugar or palm sugar. But it’s always better to use jaggery as it enhances the taste of ragi flour and is a healthier alternative compared to all the other sugar forms.
  2. If you don’t was to use fennel, ginger or cardamom for the flavoring, you can use vanilla extract instead. But, ginger powder and fennel seeds to really well with ragi as well as jaggery.

  3. You can also roll out the cookie dough with a roller pin and make cookies of any shape that you want. In case you want to roll out the cookie dough, then instead of 1 ½ cup of Ragi flour and ½ cup of whole wheat flour; take 1 cup of ragi flour and 1 cup of whole wheat flour. Using this combination will be easier for rolling out the dough.

  4. Don’t use big chunks of jaggery, otherwise, they will not mix properly and the cookies will not be sweet throughout. If you don’t have powdered jaggery, you can also finely grate the jaggery.

  5. Instead of ghee, you can also use butter. Around 3/4 cup of butter should be enough.

  6. The cooking time in the oven will be different depending on the type of oven and the thickness of the cookies. If you are using a convection oven then it might take you lesser time as compared to the old ovens.

  7. If you want, you can also make the cookie completely gluten-free by using only ragi flour. You can also use oats instead of whole wheat flour.

Where to Buy Ragi Flour

In India, ragi flour is readily available in grocery shops. If it’s not available in your city, you can also buy the ragi grain and make the flour yourself. You can also buy ragi flour online.

For those people living outside India, Ragi flour should be available in the Indian stores. I live in Prague and I usually use the Ragi flour from TRS (Asia’s Finest Foods). I guess TRS products are widely available in many Indian stores across Europe.

 

Sugarfree ragi cookie recipe, ragi cookie, finger millet cooki

 

Here is the Printable Sugarfree Ragi Cookie Recipe/ Finger Millet Recipe

Sugarfree Ragi Cookie Recipe | Finger Millet Cookie Recipe
Author: 
Recipe type: Snack, Tea Time Snack, cookie, biscuit
Cuisine: Indian
Serves: 18-22 cookies
 
This Sugarfree Ragi Cookie recipe (Finger Millet cookie recipe) is loaded with goodness. My homemade ragi cookies are a protein and energy powerhouse. A cookie or two along with a cup of piping hot tea or coffee or a glass of milk is more than enough to satisfy that evening hunger.
Ingredients
  • Ragi Flour (Finger Millet Flour) – 1 ½ Cup
  • Wholewheat Flour – ½ Cup
  • Powdered Jaggery (Gud) – 1 cup
  • Ghee/ Clarified Butter – 5 tablespoons
  • Flax Seeds – 3 tablespoons (optional)
  • Fennel Seeds – 2 tablespoons (optional)
  • Ginger powder – ¾ tablespoon
  • Cardamon Powder – 1 ½ teaspoon
  • Baking powder – 2 ½ teaspoon
  • Milk – 2-4 tablespoon (for kneading the cookie dough)
  • Salt – ½ teaspoon
Instructions
  1. Set the oven to pre-heat at 180 °C
  2. Dry roast the flax seeds and the fennel seeds in a pan for about 4-5 minutes on high heat.
  3. Once cooled, grind the seeds and set aside.
  4. In a bowl, mix ragi flour, whole wheat flour, ground flaxseeds and fennel seeds, ginger powder, baking powder, salt, cardamom powder and mix together nicely.
  5. Now add the ghee to the flour mixture and mix well with both hands. The cookie dough mix should be little crumbly now.
  6. Then add powdered jaggery and form the cookie dough.
  7. If the dough is not binding, add 1 tbsp milk at a time and knead. Don’t add all the milk together.
  8. Once the dough is formed, i.e it is binding together and not too crumbly; wrap the dough in cling film and let it sit in the refrigerator for about 10 mins.
  9. After 10 mins, you can take out the dough and start making cookies.
  10. Divide the dough into equal portions, depending on the size of the cookie you want. Roll each dough portion into a ball and press it slightly between your palms in order to form a disc-like shape.
  11. Line the baking tray with parchment paper. Place the cookies on the baking tray. Leave some space -between the cookies.
  12. Bake the cookies for about 18-20 minutes in a preheated oven.
  13. Let the cookies cool down. Serve them with tea, coffee or a glass of milk.

I hope you like the recipe.

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