Ragi Cookies is a quick healthy snack using wheat flour and fingermillet flour. Learn to make Ragi Cookies Recipe with step by step pictures and video.
Fingermillet Cookies – This is a eggless version of ragi cookies without oven.
Many of you keep messaging me to post no oven cookies, cake recipes so thought its high time I try and post it so here is this ragi cookies recipe without eggs and without oven.Do try this easy cookies and enjoy!
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📖 Recipe Card
Ragi Cookies
Ingredients
- 1/3 cup butter melted
- 2 to 3 tablespoon milk
- 1/2 teaspoon vanilla essence
To sieve together:
- 3/4 cup ragi flour
- 1/4 cup wheat flour
- 1 tablespoon coco powder
- 1/2 teaspoon baking powder
- 1/3 cup cane sugar
Instructions
- Keep a sieve inside a mixing bowl - To the sieve all ingredients listed under 'to sieve .Sieve well. Discard the tiny balls.
- Now mix the sieved mixture once then add melted butter and vanilla essence.
- Mix it well until its crumbly. Then add milk little by little.
- Mix well the dough should hold together, do not add more milk. Using a tablespoon scoop out dough for even sized cookies. Roll it and slightly flatten it.
- Repeat to finish dough. Arrange the cookies on a cookie tray lined with butter paper. Set aside.
- To a kadai add 2 cups salt, place a steel stand / any flat surfaced bowl. Close and heat(medium flame) for 8-10mins - this is preheating. I used iron kadai so preheated for 10 mins if your kadai is a bit light then for 5-7 mins.
- Oven settings: Preheat oven at 180 deg C for 10 mins, bake in preheated oven for 12-15 mins! Enjoy Ragi Cookies!
Video
Notes
How to make Ragi Cookies
- Keep a sieve inside a mixing bowl – To the sieve all ingredients listed under ‘to sieve’.Sieve well.Discard the tiny balls.
- Now mix the sieved mixture once then add melted butter and vanilla essence.
- Mix it well until its crumbly.Then add milk little by little.
- Mix well the dough should hold together, do not add more milk.Using a tablespoon scoop out dough for even sized cookies.Roll it and slightly flatten it.
- Repeat to finish dough.Arrange the cookies on a cookie tray lined with butter paper.Set aside.To a kadai add 2 cups salt, place a steel stand / any flat surfaced bowl.Close and heat(medium flame) for 8-10mins – this is preheating.I used iron kadai so preheated for 10 mins if your kadai is a bit light then for 5-7 mins.
- Be very careful as it will be very hot.Once preheated place the cookie tray inside and cook covered(medium flame) for about 12-15 mins.Remove and set aside to cool.This will look soft while taking out but will turn crisp after cooling down.
Ragi cookies ready!
Crispy ragi cookies ready!
Expert Tips
Make sure you use any heavy bottomed kadai/pan, but I would suggest to use any nonstick/indolium pan.I used heavy iron kadai which took time to get preheated and cook too.
Jaya Priya Sriram
Hi Sharmi,
I am Jaya and I follow your website and I have tried many recipes.
This is wonderful recipe which I tried too but I feel the raw wheat flour taste.
Should I dry roast the wheat flour?
Sharmilee J
No dry roasting will yield brittle cookies…try baking for few more mins
nancy
wow cookies are looking so yummy, i will try it.
Sushree
Hi try the biscuits but they’re breaking. Can you please suggest me what to do.
Sharmilee J
If the dough is too dry biscuits may break sprinkle little more milk and then proceed.
Anupam
Hi sharmi,
If I want to bake in otg oven how much temperature should I keep?
Sharmilee J
Preheat oven at 180 deg C. Bake at 180 deg C for 10-12 minutes