Ingredients ¾ cup ragi flour ⅓ cup besan 2 tablespoon milk powder 1 tablespoon cocoa powder 1 teaspoon baking powder ¼ teaspoon salt ¼ cup butter ¼ cup jaggery powder ½ teaspoon vanilla extract 2 tablespoon dark chocolate chips 2 tablespoon white chocolate chips 2-3 teaspoon milk

Dry roast the ragi flour on low flame for 8-10 minutes or until the raw smell goes. Let it cool completely

In a large bowl, combine roasted ragi flour, besan, cocoa powder, milk powder, baking soda, and salt. Mix well and set aside

In another bowl, take butter and jaggery powder

Cream them together until they are light. Add vanilla extract and mix well

Add the flour mixture and mix

Add chocolate chips and mix well

Slowly add milk, 1 tablespoon at a time and bring the mixture together to form a dough

Chill the dough in the refrigerator for 30 minutes

Preheat the oven at 160 C or 320 F. Pinch out small portions of the dough and place on a lined baking tray. Bake in preheated oven for 15-18 minutes

Cool completely

Serve immediately or store in an air-tight container