Ragi Wheat Almond Cookies

Hi all. I know I have been neglecting my blog for a real long time. Had been preoccupied with many things at home. To top it up, haven’t been keeping too well either. Furthermore, to make things worse, jetpack is not very user friendly as compared to WordPress. Finding it very difficult to upload media on the the site. Anyways, excuses apart, hopefully I shall be able to be more consistent with the blog henceforth. A big heartfelt thanks for all those who kept visiting the blog despite no new recipes and kept this site alive and ticking.

So, here is a super healthy and delicious ragi cookie recipe. Ragi alone makes the cookie a bit sand-like and not a favourite of kids. I have realised that adding whole wheat to it makes the texture much better and the taste milder. You may alter the ratio of whole wheat flour according to your preferences. I have played along with various proportions of ragi and wheat flour. You may even add some cocoa powder to give it a chocolaty flavour. As I always reiterate, be bold and be ready to experiment. Play with flavours. Cookie dough is very forgiving. You will always end up with delicious ones.

I use both the rods and the fan mode on settings in my oven. Place the tray in the middle rack. Keep an eye on the cookies after 15-20 minutes as each oven behaves differently. Happy baking and enjoy your day. Please do share your feedback in the comments section or you can mail me at pradeepa.nair0@gmail.com

Ingredients:

• Ragi flour 50 gm
• Whole wheat flour 100 gm
• Cornflour 10 gm
• Salt a pinch
• Jaggery powder 75 gm
• Ghee/butter 75 gm
• Vanilla extract 1 tsp
• Baking powder a pinch
• Chopped almonds as desired
• Milk 1-2 tbsp

Method:

• Dry roast the ragi flour on low flame for 4-5 minutes.
• Cool and add it to the wheat flour, salt, baking powder and cornflour. Sieve two to three times.
• Measure the butter or ghee (at room temperature) and add it to the jaggery powder. Cream it well using a spatula or whisk. Now add the extract and mix.
• Fold in the dry ingredients into the butter mixture and combine. Add little milk if the dough appears too dry. Do not knead the dough, just assemble everything gently.
• Transfer into an airtight container and refrigerate for an hour or so.
• Line a baking sheet with parchment paper or place a silicon mat on your baking tray.
• Preheat the oven at 170-180 degree Celsius for around ten minutes.
• Chop the almonds into small bite size pieces.
• Take the dough from the refrigerator and make small balls and flatten in your palm.
• Roll it on the chopped almonds and place the cookies on the baking tray leaving some gap between two adjacent cookies.
• Bake for ten fifteen minutes and then reduce the temperature to 160-170 and continue baking for 15-20 minutes more or till it appears firm on the top.
• Remove the tray from the oven and place it on a cooling rack and let it stand for 7-8 minutes.
• Now transfer the cookies onto the cooling rack and cool completely.
• Store in a good airtight container and enjoy with a cup of cold milk or tea/coffee.

Notes:

• You may skip the baking powder. But trust me a pinch of it (I use aluminium free ones which don’t have an aftertaste) makes the cookie lighter.
• You can replace the cornflour with tapioca flour or custard powder or milk powder.
• You may add cardamom powder in place of vanilla extract.
• Use a fresh pack of ragi flour. Ragi flour tastes bitter if it’s not fresh. Also roasting the ragi flour enhances the taste.
• To ensure crispier cookies, bake at lower temperature for a longer time.