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+ servings

Ragi Cookies




  • ½ cup ragi flour
  • ½ cup atta
  • 2 tablespoon oats
  • ½ cup jaggery powder
  • ½ cup butter
  • ¾ teaspoon baking powder
  • ½ teaspoon cardamom powder
  • 2 tablespoon milk
  • ¼ teaspoon salt


  • 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