Ragi cookies step-by-step recipe with video and photos.
About this recipe
Ragi cookies are healthy and delicious cookies made with ragi (finger millet) flour and atta (Indian whole wheat flour or chapati flour). These wholesome eggless ragi cookies are a perfect tea-time snack. From kids to adults, these refined sugar-free ragi biscuits are loved by all.
Ragi is a very versatile grain and has made its way from traditional ragi rotti (flatbread) and ragi laddo to cookies/biscuits. Read on for the recipe, ingredients, substitutes, tips, and FAQs you need to know to make these cookies.
Ragi and its benefits
The Karnataka state of India is the highest producer of ragi or finger millet. It is a staple in many regions of India and is loaded with health benefits. Ragi or finger millet is considered diabetic-friendly as it helps with blood sugar control. It is also considered beneficial for anaemia, weight management, and insomnia.
I have written a detailed post about different millet types, their benefits, nutritional facts, and some recipes that I make using millets. Click here to read more on various millets, their nutrition, and recipes.
Ingredients and substitutes
Ragi flour: Ragi or finger millet flour is the main ingredient.
Atta: Atta is also known as Indian whole wheat flour or chapati flour. It balances the earthy ragi taste. You may replace it with other millet flour like foxtail millet or pearl millet flour.
Jaggery: I use powdered jaggery. You may also use grated jaggery, raw sugar, or plain white sugar too.
Butter: I use butter to make these ragi cookies. Make sure it is softened at room temperature. This can be substituted with ghee too. For a vegan version, use vegan butter.
Oats: Oats add nice texture to the cookies. You may either skip it or replace it with chopped almonds.
Step by step instructions
Dry roast ragi for 8-10 minutes until the raw smell goes. Let it cool completely (steps 1,2).
Mix roasted ragi, atta, oats, baking soda, and salt together in a bowl (steps 3,4).
In another bowl, combine butter and jaggery. Cream them together until it is light (steps 5,6).
Add the flour mixture. Rub the mixture with your fingers to incorporate the butter-jaggery (steps 7,8).
Add 1 tablespoon milk at a time and bring it together as a dough (steps 9,10,11).
Wrap in a cling wrap and let it chill in the refrigerator for 20-30 minutes (step 12).
Once the dough is rested, pinch out small portions of the dough and shape it like cookies (steps 13,14).
Bake in preheated oven for 15-18 minutes. Cool completely on a wire rack (steps 15,16).
Dry roast the ragi well before using it. This will remove the raw taste from it. Cool the ragi flour completely before you begin making the dough.
Do not knead the mixture too much. Kneading it a lot will lead to gluten development which will change the texture of the cookies. Just bring the dough together and let it chill. Also, make sure the dough is soft.
Crumble the flour mixture with your fingers after adding it to creamed butter-jaggery. We want the flours to be fully incorporated first. Also, this way you will not knead the dough too much.
Add milk gradually, just 1 tablespoon at a time. Mix and add 1 tablespoon again as needed. The amount of milk depends on the ragi flour. I used approximately 3 tablespoon milk.
I bake these cookies at a lower temperature at 160 C. My cookies were ready in about 20 minutes and were crispy. If you want softer cookies, bake for 17-18 minutes. In any case, keep a close eye after about 15 minutes.
Let the ragi cookies cool completely before storing them. Store them in an air-tight container at room temperature. These cookies should keep good for up to 10 days.
I have tried this recipe with raw sugar and it works well. If you do not have access to jaggery powder, you can also use grated jaggery.
Ghee can be used to make these cookies instead of butter.
Dry roasting the ragi removes the raw smell and also reduces the strong earthy flavour of ragi. You may skip it or cut short the roasting time if you prefer that way.
These cookies are:
- refined sugar-free
- healthy and delicious
- very easy to make and suitable for beginners
- Dry roast ragi for 8-10 minutes until the raw smell goes. Let it cool completely
- Mix roasted ragi, atta, oats, baking powder, cardamom powder, and salt together in a bowl. Set aside
- In another bowl, combine butter and jaggery. Cream them together until it is light
- Add flour mixture and combine well. Rub the mixture with your fingers to incorporate the butter-jaggery
- Add 1 tablespoon milk at a time and bring together as a dough
- Wrap in a cling wrap and let it chill in the refrigerator for 20-30 minutes
- Meanwhile, preheat the oven at 160 C or 320 F. Line a baking tray with baking paper
- Once the dough is rested, pinch out small portions of the dough and shape it like cookies
- Place on the lined tray. Repeat with rest of the dough
- Bake in preheated oven for 15-18 minutes
- Cool on a wire rack
- Serve immediately or store in an air-tight container