Ragi Jaggery Rosette Cookies

In this age of junk food and calorie loaded snacks, it’s difficult for us to keep our kids away from them, isn’t it? How much ever we try to stop our little ones from eating the store bought cookies and biscuits, it’s a difficult and near to impossible task. Even if we try to convince our kids to eat millet based, jaggery cookies, the store bought so called ragi cookies will have a one digit percentage of ragi in it 🙁 On top of it, it will be loaded with palm oil or other hydrogenated vegetable fat. So, here is a simple no nonsense ragi cookie recipe  with just a small quantity of organic whole wheat flour (just for binding and to reduce the strong ragi flavour) and made with ghee (clarified butter) and jaggery powder.

The recipe is pretty simple and uses very few ingredients. Make sure that you use a fresh batch of ragi flour (else it will taste bitter). The batter should be very soft and easily pipeable. Else, add a  little more milk to make it soft. Refrigerating the shaped cookies for a few hours is very very important to retain the shape of the cookies. You may add a tablespoon of cocoa powder to the dry ingredients to make a chocolatey version of these cookies. It would be interesting to add a spoon of strong coffee powder for a coffee flavoured cookie. Use your creativity and try different variations. Happy baking 🙂

Ingredients:

• Ragi flour 75 gm
• Wheat flour 25 gm
• Cornflour 1 tsp
• Ghee/butter 50 gm
• Salt a pinch
• Jaggery powder 50 gm
• Vanilla extract 1/2 tsp
• Milk 1-2 tbsp

Method:

• Line a baking sheet with parchment paper or place a silicon mat and keep it ready.
• Beat the ghee/butter along with the jaggery powder till it’s light and fluffy. Add the extract and mix well.
• Mix the flour and the salt together. You may add a pinch of baking powder if needed.
• Add the dry ingredients into the butter mixture and combine. Add milk and form a smooth soft dough.
• Take a piping bag and attach it with your desired nozzle and pipe out cookies onto the prepared baking sheet.
• Refrigerate the tray along with the cookies for an hour or so.
• Preheat your oven at around 170-180 degrees for ten minutes.
• Bake the cookies for 18-20 minutes or till it’s firm to touch.
• Remove the tray and allow the cookies to cool in the tray for 6-8 minutes. Transfer the cookies onto the wire rack and cool completely.
• Store in an airtight container and enjoy 🙂

Notes:

• Use a double layered piping bag so that it doesn’t tear while you pipe the cookies.
• You can use any kind of star nozzle to pipe out the cookies.