Teatime Ragi Cookies
I’ve had a slightly rocky relationship with biscuits.
Most packets promise a lot, but if you look closely, what’s inside rarely matches the story on the outside. The flour, the oils - they’re not always what you’d choose for yourself.
That’s what pushed me towards making my own. I moved away from refined flour and started using ragi instead. Something I’d grown up hearing about at home as well. My mother, who was a doctor, spoke about how important ragi was as a source of iron - something many Indian women tend to lack.
These cookies came out of that space. Simple, familiar, and something I’ve made very often since.
Here’s a recipe for you mamma.
You loved these cookies.
Cook time : 18 min
|
Serves : 15-18 cookies
|
Guilt Free : 6/10
|
Cook time : 18 min | Serves : 15-18 cookies | Guilt Free : 6/10 |
Ingredients
1 cup ragi flour
½ cup raw sugar
½ tbsp green cardamom powder
2 pinches ginger powder
1 tbsp baking powder
½ cup oil (rice bran)
1 egg (whisked)
½ tbsp salt
Method
In a pan, lightly roast the ragi flour with cardamom powder for a minute or two, until the colour deepens slightly.
In a bowl, whisk the egg and add the roasted flour and sugar. Mix well.
Add ginger powder and salt.
Pour in the oil and bring it together into a soft dough.
Shape into small balls and flatten slightly in your palms.
Place on a lined baking tray, leaving a little space between each.
Bake at 180°C for about 8 minutes.
Pro Tip - Ragi has a distinct flavour that can feel unfamiliar at first, but it settles in. The cookies firm up as they cool, so don’t overbake.
