Ragi is a power packed cereal rich in calcium and protein. It is an important ingredient of all the multigrain breads, biscuits and snacks labelled as “health food”. Ragi is known as Madua in Kumaon and is abundantly available round the year. Once, our son who has a sweet tooth, ate up almost half a packet of ragi biscuits of a popular brand meant for diabetics, containing sucralose and strictly not meant for the children. It was then that I thought of trying to make or was rather forced to make ragi biscuits at home. I followed the same recipe that I used to make atta biscuits (posted earlier). In the first lot, I used cinnamon powder which tasted heavenly and in the second lot I used vanilla essence. Both the flavours were great, however, kids preferred the latter.
I am very frugal in using butter hence the biscuits are crisp but not melt in the mouth.
Ragi Biscuits | Wholegrain Finger millet Biscuits
- 1 cup ragi flour (finger millets flour)
- 1 cup whole wheat flour (atta)
- 1 stick (100gms) butter
- 3/4 cup jaggery powder or powdered sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ teaspoon vanilla extract
- 5 to 6 tablespoons milk (or more )
- Take ragi flour in a thick bottom wok. Roast over medium flame.
- When the flour begins to change colour, reduce the heat. Stir continuously till it changes colour and a sweet aroma emanates. Turn off the heat. Leave to cool.
- Beat butter and sugar till pale and creamy. Add vanilla extract.
- Whisk together roasted ragi flour, whole wheat flour, baking powder and salt.
- Add dry ingredients to butter mix. Mix with hands so the butter is evenly distributed in the mixture.
- Add 4 tablespoons of milk. Mix. Add more milk till the mixture comes together as a soft pliable dough. Milk is used to bind the dough.
- Cover the bowl with dough and let the dough rest for 20 minutes.
- Preheat oven to 180 degrees C.
- Roll out a circle of about 1/4 th inch thickness. Use a cookie cutter or a bottle cap to cut the biscuits in the shape of your choice.
- Arrange biscuits on the baking tray.
- Bake biscuits for about 15 minutes or till the edges begin to change colour.
- Cool and store in an airtight container.
My Tip - Watch the biscuits after 10 minutes of baking. Turn off the oven as soon as the edges begin to change colour or else the biscuits will burn. Add 1 teaspoon powdered cinnamon in place of vanilla extract. You'll get a lovely flavour in the biscuits.