Ragi cookies
Preparation Time
30 minutes
Cooking Time
15 minutes
Difficulty Level
easy
Meal Type
Evening Snack
Serves 4
Key Ingredients
- Ragi (finger millet) flour
About This Recipe
Ragi cookies are the home baker's version of a shortbread: flour, fat and sweetener, pressed into discs and baked until golden. In this recipe the flour is ragi, the fat is ghee and the sweetener is jaggery, which bakes into the biscuit with a deep caramel taste and a warm brown colour.
The dough is deliberately simple. Ragi has no gluten, so there is no kneading to speak of: the ghee and jaggery are creamed, the flour folded in, and the milk added a spoon at a time only until the mix just holds together. Overworking a gluten-free dough does nothing but dry it out.
Crisp or soft is decided in the oven. Thirteen to fourteen minutes gives a crisp, snap-clean biscuit; pull the tray at 10 to 11 minutes for one with a soft, chewy centre. Whichever you choose, the cookies are too soft to move at once, so they rest on the tray for two minutes and crisp up on a rack as they cool. Add two tablespoons of chopped groundnuts to the dough for crunch, or bake the same flour soft and moist as the ragi cake.
Ingredient List
Serving Size:
1x
2x
3x
Cookies
- Ragi (finger millet) flour — 1 cup
- Jaggery powder — 4 tbsp
- Ghee, at room temperature — 4 tbsp
- Baking Soda — 1/4 tsp
- Milk — 2 tbsp
- Salt — 1/4 tsp
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Serving Suggestions
Serve the cookies with tea, filter coffee or a glass of milk; they make a good lunchbox snack because they travel without crumbling. Store them in an airtight jar, where they stay crisp for about a week. For more ragi snacks and bakes, see the ragi recipes roundup.
Tips for Cooking Ragi cookies
Cream the ghee and jaggery until the mix looks soft and creamy; under-creaming leaves dense, greasy discs. The dough will look crumbly and dry; that is right for ragi, and the rest lets the flour absorb the milk. Keep every disc the same thickness and space them apart, because thin ones bake before thick ones.
Chef’s Note
Watch the rims rather than the clock in the final minutes: dark ragi dough hides browning and the cookies can go from done to burnt quickly, so lift the tray the moment the rims look dry and firm. A serving of four cookies comes to about 284 kcal, with 2.4 g of protein and 3.4 g of fibre, and a single cookie is about 71 kcal.
Per serving (approx.): 284 kcal, protein 2.4 g, carbs 33 g, fat 16 g, fibre 3.4 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Sep 30, 2026
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