Eggless Ragi Biscuit Recipe
Servings: 15–18 biscuits
Prep Time: 10 mins
Bake Time: 15–18 minutes
ingredients:
1 cup ragi flour (finger millet flour)
¼ cup complete wheat flour (optional, for better texture)
½ cup jaggery powder or brown sugar
½ cup butter or ghee (at room temperature)
½ teaspoon baking powder
½ teaspoon cardamom powder or vanilla extract
A pinch of salt
1–2 tablespoons milk (most effective if wished)
2 tablespoons chopped nuts (non-obligatory)
Instructions:
1. Preheat oven:
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper.
2. Cream butter and jaggery:
In a bowl, whisk softened butter (or ghee) and jaggery powder until light and creamy. This offers the biscuits a nice texture.
3. Add dry components:
Sift in ragi flour, complete wheat flour, baking powder, cardamom powder, and salt. Blend everything lightly to shape a smooth dough.
4. Regulate consistency:
If the dough feels too dry or crumbly, add 1–2 tablespoons of milk progressively until it comes collectively. Do now not over-knead.
5. Form the biscuits:
Roll the dough into small balls, flatten barely, and location them on the baking tray. You can press a few chopped nuts on top if favored.
6. Bake:
Bake for 15–18 mins or until the rims turn crisp. The biscuits will firm up as they cool.
7. Cool and store:
Let the biscuits cool completely on a wire rack. Store in an hermetic box for as much as a week.
Hints:
Use coconut oil in place of butter for a vegan version.
add cocoa powder for a chocolatey twist.
Enjoy your healthy, home made eggless ragi biscuits with tea or as a snack!
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